Chickpea Salad with Vegan Mayonnaise

This is not only an ideal summer recipe, it's a great alternative for those who cannot or choose not to eat eggs but once enjoyed egg salad. That was why I was originally going to name this recipe "mock egg" salad. I've been a vegetarian for about 23 years now and recently I've been gravitating toward vegan meals for the most part because I find dairy-free meals easier on my digestive system. And the twists on traditional classics that I've been making have been turning out so well, I don't miss the dairy at all really, except for an occasional craving for cheese and yogurt.

Mayonnaise dressed salads are something that have been transformed into dairy-free versions with wonderful results in my kitchen. After successfully creating a creamy vegan coleslaw dressed with avocado and soon a take on my classic Caesar salad, I figured this chickpea salad was quick and easy to make up, and it is packed full of protein and fiber besides.

My creamy mayo included nutty cashews, some tart flavors from vinegar and mustard, sourness from lemon juice, and cheesiness from nutritional yeast. Adding some chopped uncooked vegetables to the salad add pleasantly crunchy textures and of course extra nutrition too.

This salad can be enjoyed in any number of ways. I served it with some rusks, but consider serving the salad as a filling for a wrap, turn it into sandwich with toasted bread or crusty bread, wrap it up in lettuce leaves, or just enjoy by the spoonful. It is portable too, making it a good choice for potlucks. If you enjoy eating outdoors or going on picnic outings or camping trips, this would be a good choice because it won't spoil in the heat, especially if kept in a cooler.

Chickpea Salad with Vegan Mayonnaise

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on August 14, 2015 Creamy, nourishing and tasty chickpea and pea salad with fresh crunchy chopped vegetables dressed with a vegan cashew-based mayonnaise — a perfect vegan alternative to egg salads, and a delicious summer meal served in wraps or sandwiches or as a salad Print this recipe Salad: 2/3 cup dried chickpeas (2 cups cooked) 1 cup fresh or frozen green peas, blanched 2 celery stalks, diced 1 small red onion, diced 2 dill pickles, finely chopped 1 small red bell pepper, seeded and finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 1/2 teaspoons dried dill (4 tablespoons fresh) fresh cracked black pepper to taste Vegan mayonnaise: 1 1/4 cup raw cashews 1/2 cup almond or hemp milk, or more as needed 1 tablespoon olive oil, or more as needed 1 teaspoon apple cider vinegar juice from 1 small lemon (2 tablespoons) 2 teaspoons Dijon mustard 1 teaspoon coconut or brown sugar 1 heaping tablespoon nutritional yeast 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a large bowl. Stir in the green peas and roughly mash most of the mixture with a potato masher. Meanwhile, soak the cashews in hot water for 2 hours. Drain and set aside. Stir the celery, red onion, dill pickle, red pepper, jalapeños, garlic and dill into the chickpea mixture. To make the mayonnaise, combine the cashews, almond or hemp milk, 1 tablespoon of olive oil, cider vinegar, lemon juice, mustard, sugar, nutritional yeast and salt in a food processor or blender and blend until combined. You want a fairly thick mixture, but add another tablespoon of olive oil and more almond milk if the mixture is too thick. Stir the mayonnaise into the salad until everything is well combined. Add some black pepper, stir, and adjust seasoning to taste. Serve chilled or at room temperate on rusks or crackers, or wrap in tortillas or lettuce leaves, or use as a filling for a sandwich. Makes about 3 cups or 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays weekly event.

Other chickpea salads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing
Chickpea and Fresh Ginger Salad

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Chickpea Quinoa Vegetable Wraps

Vegetable and bean wraps are sometimes the perfect solution for a summer meal. Cool and refreshing, wraps involve raising very little heat in the kitchen — an optimal result when the temperatures are soaring outside. But that doesn't mean you can't enjoy some added heat in the wraps, which I like no matter the time of year.

These wraps make a perfectly balanced protein-packed meal with buttery chickpeas, nourishing quinoa and crunchy vegetables combined with spices in a zesty filling made with a creamy cashew and sriracha sauce. Layers of texture and flavor abound, and serving them with chopped lettuce, pea sprouts and slices of avocado provide a wonderful fresh taste. They don't take long to prepare either, once the chickpeas and quinoa are all cooked up. I made sure not to overcook the vegetables to preserve their freshness and crunchy texture. Soggy wraps are not especially appealing! The thick and creamy cashew sauce provides an extra dose of nutrients, and it complements all of the other flavors to near perfection.

For these wraps, I made fresh homemade tortillas cooked on a non-stick skillet. A superior filling deserves a superior wrap! But do use your favorite wrap — just look for quality and freshness.

Chickpea Quinoa Vegetable Wraps

Recipe by Lisa Turner Published on July 27, 2015 Tender chickpeas, nourishing quinoa and crunchy vegetables combined with spices and a creamy cashew-sriracha sauce wrapped in fresh homemade flour tortillas for a nutritious and refreshing light summer meal Print this recipe Creamy cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours and drained 1 clove garlic, minced 3/4 cup almond or hemp milk 1 tablespoon sriracha or other hot sauce 1/3 cup nutritional yeast juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste Filling: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried quinoa (1 1/2 cups cooked) 1/4 to 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion, diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 jalapeño, seeded and finely chopped 1 plum tomato, finely chopped 1 small carrot, cut into thin strips 1 red bell pepper, seeded and cut into strips 1/2 cup fresh cilantro, trimmed and chopped juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste To serve: 6 10- or 12-inch flour tortillas a few handfuls of fresh alfalfa or pea sprouts lettuce leaves, cut into thin strips 2 avocados, sliced Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water in a medium saucepan for 8 hours or overnight. Soak the cashews in hot water for 2 hours. Drain and rinse the chickpeas and transfer to medium saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a medium bowl and let cool to room temperature. Meanwhile, bring the quinoa and soaking water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. While the chickpeas and quinoa are cooking, soak the sun-dried tomatoes in hot water for 20 minutes. Drain, chop finely, and set aside. Drain the cashews and transfer to a food processor. Combine with the remaining ingredients for the cashew sauce and process until smooth. The sauce should be fairly thick. To make the wrap filling, heat the oil in a large non-stick skillet over medium heat. When hot, add the red onion to the pan and sauté for 5 to 7 minutes until the onion begins to soften. Now add the spices and jalapeño and stir for 1 minute until the spices are fragrant. Add the sun-dried tomato and plum tomato to the pan and cook, stirring occasionally, for another few minutes to thicken. Stir in the carrot and red pepper and simmer for another few minutes — don't overcook. Stir in the chickpeas, quinoa, cashew paste, cilantro, lemon juice and salt. Cook for another few minutes to warm and then remove from the heat. To assemble, spoon some of the mixture onto a tortilla and add chopped lettuce and sprouts. Wrap it up, cut in half, and serve with slices of avocado, additional lettuce or sprouts, and salsa if you like, or enjoy just as is. Makes 6 full or 12 half servings

I'm sharing this with Jacqueline's weekly Meat Free Mondays event.

More wraps to grace your summer tables:
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Pinto Bean and Avocado Burritos
Refried Beans with Sun-Dried Tomatoes

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

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Ethiopian-Style Hummus

Hummus is a delight any time of year, but when it's hot outside it appears much more often because it's so quick and easy to make and a pleasure to enjoy on the patio on a lazy day. This particular recipe was a bit different as it has an Ethiopian twist. I made up a homemade batch of a hot and aromatic spice blend, berbere, that is often the key ingredient in Ethiopian cooking. I don't have a lot of experience with Ethiopian cuisine, but my background in Indian cooking certainly made the introduction easier than expected.

Berbere is spicy, but not overly so. It adds a distinctive blend of chili and aromatic spice flavor to this hummus. But it's not just the berbere that gives this hummus a unique taste. Classic hummus is made with tahini in addition to chickpeas, but this version uses toasted ground sunflower seeds ground to a butter instead of tahini. The sunflower seeds provide a wonderful rich nutty flavor behind the hot and fragrant berbere.

The inspiration was a recent cookbook that I am happy to add to my expanding collection. Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns is certainly an inspiration with a vegan approach besides. I have made only a few recipes from the book thus far, but already I have bookmarked a great deal of ideas. I've always wanted to make my own injera bread — a sourdough spongy crêpe that is the foundation of most Ethiopian meals. It is most commonly made with teff flour. I was surprised to note that teff doesn't figure all that much in this book, except as flour and in the bread that serves as the platform for so many of the dishes, but that tiny grain has so much flavor that is best served on the side or used as a flour. Nonetheless, my overall reflection on this book is yum. Basics, entrées and even a few desserts are featured along with some fine photos selectively inserted. Overall, the book is inspiring, with helpful tips for those that are new to Ethiopian cuisine. There are enough healthy recipes in the book to keep me going for a long time and not enough time in a day to cook up the Ethiopian feast I dream of.

Note: I received a copy of this book for possible review. As always, the opinions expressed here are my own.

Ethiopian-Style Hummus

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 20, 2015 An Ethiopian-style chickpea and berbere hummus with a rich nutty flavor from ground roasted sunflower seeds Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1/2 cup raw (or roasted and unsalted) sunflower seeds 1 teaspoon sea salt, or to taste 1/3 cup water 1 tablespoon olive oil + more for garnish 1 clove garlic, minced zest from 1 lemon (1 teaspoon) juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons berbere powder + more for garnish 1 green chili, seeded and finely chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside until cool. If using raw sunflower seeds, toast them in a dry unoiled skillet or saucepan over medium heat, stirring often, until they are golden — about 5 minutes. Remove from heat and transfer to a food processor, setting aside a teaspoon or so for garnish. (If using roasted sunflower seeds, skip the toasting step and transfer directly to the food processor.) Process until the seeds are reduced to a fine powder and begin to release their oil, scraping down the sides of the bowl often. This should take about 5 minutes, or a little longer. Essentially the goal is to reduce the seeds to a butter. Add the chickpeas and salt and process until the mixture comes together. Add the water, 1 tablespoon of olive oil, garlic, lemon zest, lemon juice, berbere powder and chili. Process further until everything is well combined, adding a bit more water or oil as desired. Mix another few teaspoons of olive oil with a pinch or two of berbere powder. Transfer to a serving bowl and make a well in the center of the hummus. Drizzle in the oil and berbere mixture and garnish with the reserved toasted sunflower seeds. Serving possibilities are endless. You can scoop it up with flat breads, lightly baked pita breads or fresh raw vegetables. Or you may want to consider serving the hummus up in pinwheels. To do that, lightly toast classic injera bread in a preheated 300° oven for about 8 to 10 minutes until the edges are slightly crispy. Brush the bread with olive oil mixed with a 1/2 teaspoon berbere powder and cut into strips. Spread hummus over the strips, roll them up tightly, and cut them into bite-size rounds. Makes 4 to 6 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More hummus recipes from Lisa's Vegetarian Kitchen:
Avocado Chickpea Hummus
Spicy Indian-Style Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Lemony Basil Hummus

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Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

I enjoy little bites, and summer time is especially suited to savory cakes and patties. My preference is usually to bake most varieties in the oven because it cuts down on oil and time too as the whole batch will usually fit on one sheet. My latest experiment in savory little bites has everything you need for a complete meal — sweet potato, chickpeas, oats and seeds. They are mildly spiced, with a slightly crusted exterior and a soft and succulent middle. Golden and packed full of protein and fiber, this will not be the last time they appear on my table. I've no doubt that even the carnivores at the table won't be complaining about the lack of moo in each bite.

The serving possibilities are endless. You can serve them in tortilla wraps, pita pockets, buns, or just as they are with some salsa and a side salad. My choice was to serve them up over some baby kale and then top with a spicy avocado and tomato salsa, with some goat cheese biscuits on the side. Filling and refreshing, it's pretty much a trouble free meal, but wonderful anytime of year.

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Recipe by Lisa Turner Published on July 16, 2015 Baked sweet potato and chickpea patties with oats, seeds, herbs and spices — a complete nutrient and flavor-packed meal in one colorful burger Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1 large sweet potato (about 1 1/2 cups) 6 sun-dried tomatoes 1 cup rolled oats 1 small red onion, diced 1 clove garlic, minced 1 jalapeño, seeded and finely chopped juice from 1 lemon (3 tablespoons) 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric pinch of cayenne 1 teaspoon sea salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1 tablespoon ground flax seed 1/2 cup hemp seeds 2/3 cup green peas, fresh or frozen and defrosted 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh basil, finely chopped baby kale, spinach or other greens for serving Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft — 1 to 1 1/2 hours. Meanwhile, preheat an oven to 425°. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside. (If you roast the sweet potato the night before, cover this mixture and keep refrigerated until needed). Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper, and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds. Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into roughly 12 2-inch patties. Brush your hands with oil as needed so the mixture doesn't stick too much. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, removed from the oven and let cool for 10 minutes of longer before serving. Serve over greens, as part of a wrap, or as a burger patty with fresh avocado and tomato salsa or your favorite accompaniments. Makes 12 2-inch patties

Other patties and cakes to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Quinoa Pumpkin Burgers

On the top of the reading stack: 660 Curries

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Chickpeas in a Spicy Aromatic Gravy

Though I don't adhere to a vegan diet as I do so enjoy cheese, yogurt and eggs on occasion, most of my main meals are decidedly vegan. That's easy as I happen to enjoy Indian cooking and there is a plethora of dishes that are superb without any dairy. And it is not just Indian cuisine either that can be made without dairy. When a recipe calls for yogurt or cream, I think creamy coconut milk. Traditional potato and Caesar salads can be dressed up with an avocado-based alternative. Just to cite a few examples. But moving along to the recipe… and a short review;

Surely I have enough cookbooks to start a small bonfire. In addition to the books, I have tons of bookmarked recipes and printouts waiting to happen. So I don't really need any more cookbooks, but sometimes there are a few that catch my interest and all restraint is thrown into the wind.

My latest purchase was a copy of Vegan Richa's Indian Kitchen. I have been following Richa's blog for a good many years now, and there is a wealth of creative and innovative recipes to keep me going for weeks on end, but the idea of a hard copy with carefully selected favorites, complete with beautiful photos, all packed into a neat little volume, piqued my curiosity. And I was not disappointed. In fact, it is one of my newest favorite cookbooks. The beauty about Richa's offerings is that they are traditional, creative and geared also toward home cooks. The recipes are easy to follow with the unique twist that Richa adds to everything she shares. Between the covers are recipes for breakfast, small plates and snacks, vegetable curries, legumes, one-pot meals, mains, flat breads, spice blends, chutneys and even desserts.

The first one I tried was this aromatic chickpea dish. The original recipe calls for sorghum flour, and though I have enough different flours to fill a small freezer, this is one I didn't have on hand. I used whole wheat flour instead. At some point, I am sure I will pick up some sorghum, but in the meantime this dish is not only easy to make, but so flavorful that all you need is some rice to balance out the meal. Buttery soft chickpeas are dressed up with an array of spices and seeds that make your kitchen smell so heavenly you can hardly wait to sit down and enjoy the meal. Spicy yes, but not overpowering because of the aromatics, this one can be made soupy or drier, depending on your preference.

Chickpeas in a Spicy Aromatic Gravy

Recipe by Lisa Turner Adapted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Cuisine: Indian Published on May 28, 2015 Buttery soft chickpeas simmered in a rich coconut gravy seasoned with aromatic spices and seeds Print this recipe Curry: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut oil or other oil 1 teaspoon brown mustard seeds 1 medium red or yellow onion, diced 1-inch piece ginger, grated or minced 2 cloves garlic, crushed or minced 1 to 2 green chilies, seeded and finely chopped 2 1/2 to 3 cups water 1 teaspoon sea salt, or to taste fresh chopped cilantro for garnish Spice blend: 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon poppy seeds 1/4 teaspoon fennel seeds 4 black cardamon pods, lightly crushed small handful of dried curry leaves 4 dried whole red chilies, broken into bits 1 teaspoon garam masala 1/2 teaspoon ground cinnamon 1/2 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 2 tablespoons whole wheat flour 3 tablespoons dried grated unsweetened coconut Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. To make the spice blend, heat a medium or large unoiled frying pan over medium-low heat. Add the coriander seeds, cumin seeds, poppy seeds, fennel seeds, cardamon pods and curry leaves. Roast, stirring often, until fragrant and the seeds darken a few shades, about 2 to 3 minutes. Add the dried chilies, garam masala, cinnamon, paprika, amchoor powder if using, flour and coconut. Roast, stirring often, for another few minutes. Remove from heat and transfer to a small blender or spice grinder. Process until the mixture is turned into a coarse powder. Set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds and fry until they turn grey and begin to splutter and pop. Add the onion and sauté until translucent, about 5 to 6 minutes. Add the ginger and garlic to the pan and cook for an additional 2 minutes. Stir in the spice blend and cook for another 1 to 2 minutes until fragrant. Pour in 2 1/2 cups water, the cooked chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally. Add more water to achieve your desired consistency. Serve hot garnished with fresh chopped cilantro with fresh cooked white basmati rice and/or a savory Indian flatbread. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Monday weekly event and also her monthly bookmarked recipes. Cooks know you can never have enough recipes, though of course, there is never enough time in an entire year to try them all.

More spicy chickpea dishes to enjoy:
Aloo Gobi with Chickpeas
Chickpeas in a Tomato and Tamarind Gravy with Spices
Spicy Sour Chickpea Masala
Spicy Chickpeas in a Tangy Tomato Glaze

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio: Tim Hecker

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Chickpea, Olive and Feta Salad with Chat Masala Dressing

I'm trying to switch cooking gears from warming soups to cool and refreshing salads after summer made a quick and dazzling appearance after what seemed like a long cold winter and short cool spring. My first thought upon the arrival of hot weather was to make a simple chickpea salad with some fresh crunchy vegetables and my favorite Kalamata olives and sheep milk Feta cheese from a local Greek grocer — easy, nourishing and delicious with tantalizing contrasts of texture and color.

Using quality ingredients always makes these summer bean salads appealing, but what makes this salad different is the use of an Indian spice blend in the dressing. It may seem odd to combine an Indian spice blend with Mediterranean salad ingredients, but chat (or chaat) masala is such a vibrant spice blend that it deserves a wider scope than in just Indian food. A combination of dried mango powder, black salt and various seeds and spices, chat masala is hot, sour and salty all at the same time and goes wonderfully with cool or tangy foods — like a summer salad!

Good pre-blended and packaged chat masalas are easily available at Indian grocers, but you can make your own authentic spice blend that will keep for months using this recipe here.

Chickpea, Olive and Feta Salad with Chat Masala Dressing

Recipe by Lisa Turner Published on May 25, 2015 Simple, colorful and refreshing summer chickpea salad with a zesty chat masala dressing Print this recipe Salad: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 yellow, orange or red bell pepper, seeded and chopped 1 jalapeño, seeded and diced 1 pint (2 cups) cherry tomatoes, halved 2 tablespoons flat-leaf parsley, chopped 1/2 cup black or Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 2 teaspoons red wine vinegar 1 clove garlic, crushed or minced 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon chat masala 1/2 teaspoon sea salt (optional) fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until soft. Drain and add to a large bowl. Add the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event celebrating soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. I am hosting this month's edition. I am also sharing with My Legume Love Affair, a monthly event celebrating legumes. Started by Susan, the event is now administered by me and kindly hosted this month by
Nupur of The Veggie Kitchen.

More summer chickpea salads that you will enjoy:
Chickpea, Olive and Feta Salad
Middle Eastern Chickpea and Olive Salad
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Audio: Kiasmos

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Red Lentil, Chickpea and Millet Patties

We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.

Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.

However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.

A new favorite, these burgers would please even your most carnivorous friends.

It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.

I didn't actually build a burger with them though. I served them on homemade whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.

Red Lentil, Chickpea and Millet Patties

Recipe by Lisa Turner Published on February 4, 2015 Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado. Makes 9 to 10 patties

Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Pumpkin Burgers
Chickpea Quinoa Vegetable Burgers

On the top of the reading stack: Food and Drink Magazine

Audio accompaniment: Robert Rich

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Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: 4 Years by Origami Sound

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Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

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