Easy Chickpea Pasta Salad in 20 minutes
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⭐️ You can make this recipe in about the time it takes to boil the pasta. It's packed with crunchy veggies, a delicious mustard dressing, and plenty of fiber and protein to keep you full and nourished.
⭐️ Ingredients
For the salad
½ pound pasta rotini, fusilli, penne, farfalle
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups cherry tomatoes
1½ cups cucumber
½ cup olives
⅓ cup red onion
½ cup canned corn
½ cup parsley
1 ripe avocado optional
For the dressing
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice sub apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup sub honey
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin optional
Metric:
For the salad
230 grams pasta rotini, fusilli, penne, farfalle
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
250 grams cherry tomatoes
200 grams cucumber
50 grams olives
50 grams red onion
80 grams canned corn
15 parsley
1 ripe avocado optional
For the dressing
55 grams extra virgin olive oil
30 grams lemon juice sub apple cider vinegar
15 grams mustard
15 grams maple syrup sub honey
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
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Pasta e Ceci: The Most Delicious and Satisfying Chickpea and Pasta Dish Ever!
Pasta with chickpeas also known in Italian as Pasta e Ceci, is a hearty meatless pasta stew that will keep you satisfied. A simple one pot meal comfort food that’s made under 30 minutes with basic ingredients. The sauce is creamy and made without cream by blending some of the chickpeas. Simply add more or less water depending how thick you like it. This recipe is heavy on tomato however some prefer less, so you chose to your liking. You could add your own touches such as chili, anchovies, olives etc. Use a good extra virgin olive oil and be generous. You can also use the thick liquid from the chickpea cans if you prefer a thicker coating. A great healthy quick meal when you want comfort food. Why not serve it with crusty toasted bread. Enjoy Pasta with chickpeas or Pasta e Ceci.
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Easy Chickpea Soup
⭐️ Get Recipe:
This chickpea soup is a wholesome, nutritious, and tasty dish you can make in one pot with simple ingredients for a weeknight dinner or meal prep.
Our recipe is Italian-inspired. The chickpeas are simmered in a rich broth enriched with herbs like rosemary and thyme, tender potatoes, and tomato paste.
⭐️ INGREDIENTS
2 tablespoons (14 grams) extra virgin olive oil
1 onion chopped
1 carrot chopped
1 rib celery chopped
2 cloves garlic pressed
1 leek thinly sliced
3 tablespoons tomato paste
1 bay leave
1 sprig rosemary
4 - 6 cups (500 grams) of vegetable broth add 2 cups at a time
2 cans (15 ounces each) (480 grams) of chickpeas or 3 cups of cooked chickpeas
1½ pounds (680 grams) potatoes peeled and cut into bite-size pieces
1 can (15 ounces) (400 grams) crushed tomatoes
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
❤️ Nico & Louise
Theplantbasedschool.com
Mashed Chickpea Salad (quick and easy)
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Vegan tuna or chickpea tuna is an easy, fun, and tasty recipe that uses mashed chickpeas and a few other simple ingredients to recreate the texture and flavor of tuna salad.
You can expect a savory umami-packed flavor with a touch of brininess and tanginess pleasantly reminiscent of the sea without being fishy.
INGREDIENTS:
2 cans (15 ounces each) (460 grams) chickpeas drained and rinsed
⅓ cup (80 grams) vegan mayo
1 tablespoon soy sauce
1 tablespoon mustard
1 tablespoon nori sheet (optional), blended into flakes or finely chopped. You'll need 1 to 2 nori sheets.
½ medium red onion chopped
1 stalk celery chopped
1 handful fresh parsley or dill, chopped
½ lemon the juice
1 tablespoon pickles or capers, chopped
2 pinches salt or more to taste
2 twists of black pepper
Enjoy ❤️ Nico & Louise
#chickpeas #vegetarian #lunchtime
Panelle (chickpea fritters) - Italian recipe
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Bring a bit of Sicily home with the panelle, delicious chickpea fritters in sesame seed buns! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Today we'll bring a bit of Sicily home with the panelle, tasty chickpea fritters! Let's make them together.
Ingredients for 10 servings
Panelle (chickpea fritters)
• 5 1/3 cups (500 g) of chickpea flour
• 3 pints (1,5 lt) of water
• ½ tbsp (10 g) of salt
• 2 ½ tbsp (10 g) of chopped parsley
• 10 sesame seed buns
• vegetable oil, as needed
• pepper to taste
You'll also need:
• 50 plastic plates
Pour the cold water into a large saucepan... and sift in the chickpea flour... then stir vigorously with a wire whisk to avoid any lumps. Make sure you're using cold water, otherwise it will go lumpy. Continue to stir and sift in the flour. When the mixture is smooth, with no lumps, turn on the heat... to medium, add salt and pepper... and bring to a boil, stirring constantly.
As you can see, the mixture is simmering, it's critical that you keep stirring vigorously, to keep it from sticking to the pan and forming lumps. If there are any lumps, you can use an immersion blender, but reduce the heat to low. It will take at least 10 minutes from the time it boils.
The chickpea mixture is ready, now remove from the heat and add the parsley, stir, and begin to shape the panelle. In Sicily, these fritters are spread onto wooden rectangles, but we can use small plastic plates, about 4-4 ½ inches (10-12 cm) in diameter; we'll spread a small amount of the mixture onto each plate, to a thickness of 1/5-1/10 inch (2-3 mm). When the parsley has been incorporated, I suggest that you place cling film in direct contact with the mixture, because it hardens as it cools, making it difficult to spread. So take a spoonful of the mixture... and spread onto a plate; create a thin layer, without making holes. If the mixture has hardened too much and it's not spreadable, you can cut into pieces and fry.
As you can see, all the mixture has been spread onto the plates, so now let it cool and set for about 30 minutes, until you can peel it off the plate.
The panelle have cooled and separate easily from the plate... so fry in plenty of vegetable oil, I am using peanut oil, until nice and golden brown; then drain and place on kitchen paper.
The panelle are done, keep in mind that it's a Sicilian street food, traditionally served in round or oval sesame seed buns. So fill the buns with you chickpea fritters and remember that, if you have any leftover mixture or it has hardened too much, you can press into a baking pan, cut into slices or squares, fry and serve as a snack. From Sonia and Giallozafferano bye bye, enjoy your panelle and see you next videorecipe!