Chana Palak (Spicy Chickpeas and Spinach)

I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

Chana Palak (Spicy Chickpeas and Spinach)

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2017 Classic north Indian chickpea and spinach curry simmered in coconut milk and aromatic spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 teaspoons oil 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, diced 2 cloves garlic, crushed or minced 1/2 tablespoon fresh ginger, grated or minced 2 to 3 red or green chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder (I used Kashmiri) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon asafetida (optional) 1/4 teaspoon cayenne 3 medium tomatoes, chopped 2/3 cup coconut milk 1 lb (450 g) spinach, trimmed and roughly chopped 1 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 teaspoon 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 large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are soft and tender, about 1 to 1 1/2 hours. Drain and set aside. In the same large saucepan, heat the oil over medium heat. When hot, toss in the cumin seeds and fenugreek seeds. When the cumin seeds darken a few shades, add the onion and sauté for 5 minutes, until softened. Next stir in the garlic, ginger and chilies, and fry for another few minutes. Add the turmeric, coriander, cumin, mustard, chili powder, cinnamon, cardamom, cloves, asafetida if using, and cayenne, and stir for another minute. Now stir in the tomatoes and simmer for about 5 minutes to thicken. Stir in the chickpeas and coconut milk and simmer for another few minutes. Add the spinach a few handfuls at a time and cook until wilted. Stir in the garam masala, lemon juice and salt and turn off the heat. Let sit, covered, for 5 to 10 minutes to allow the flavors to blend. Serve hot over fresh cooked white basmati rice or with flat breads. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays, also Eat Your Greens, co-hosted by The Veghog and Shaheen, and as well My Legume Love Affair, a long-running event administered by me, and kindly hosted this month by Rafeeda of The Big Sweet Tooth.

Other chickpea vegetable dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas with Mushrooms
Chickpea and Paneer Tomato Curry

South Indian Chickpea, Cauliflower and Potato Coconut Curry

What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.

This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.

South Indian Chickpea, Cauliflower and Potato Coconut Curry

Recipe by Lisa Turner Cuisine: South Indian Published on December 7, 2016 Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower florets, cut into bite-size pieces 1 medium potato, diced 1 medium carrot, diced 1 large tomato, diced 2/3 cup coconut milk 1 cup water, or as needed 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Paste: 2 red chilies, finely chopped 1 cup unsweetened dried grated coconut 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1-inch piece fresh ginger, minced or grated 1-inch cinnamon stick, broken into pieces 1/2 cup water, or as needed Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside. While the chickpeas are cooking, make the paste. Combine all of the ingredients in a small food processor and process until a thick fairly thick paste has formed. Add more water as necessary to get everything to grind together. Heat the oil in the same saucepan used to cook the chickpeas over medium heat. When hot, toss in the mustard and cumin seeds and fry, shaking the pot often, until the seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir in the chickpeas. Bring to a gentle boil, reduce the heat to medium-low, cover again, and simmer for 10 minutes, stirring occasionally. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Simmer for another 10 minutes or until the vegetables are tender and the gravy has thickened. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me. The VegHog is kindly hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.

More spicy chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.

On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the "curries" seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.

On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Recipe by Lisa Turner Cuisine: South Indian Published on November 18, 2016 Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices Print this recipe Ingredients: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons fresh ginger, grated or finely chopped 2 red chilies, finely chopped (seeded if desired) 1 teaspoon turmeric 1 teaspoon asafetida small handful of dried curry leaves, crumbled 1 generous bunch of fresh coriander (cilantro) leaves, chopped 1 1/2 cups chickpea (besan) flour 1/3 cup + 2 tablespoons brown rice flour 1 teaspoon sea salt, or to taste 2/3 cup coconut milk 1 1/3 cups water peanut oil or other cooking oil for frying Instructions: Line a 8 × 8 inch pan with parchment paper. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard and cumin seeds. When the mustard seeds turn grey and begin to splutter and pop, add the ginger, chilies, turmeric, asafetida and dried curry leaves. Fry for a few minutes until fragrant. Now add the coriander leaves, chickpea flour, brown rice flour and sea salt. Stir well to combine. Pour in the coconut milk and water and cook, stirring, until the liquid has evaporated and the mixture has thickened — about 6 to 8 minutes. Transfer the mixture to the prepared pan, pressing down firmly with an oiled piece of waxed paper or oiled hands. Let the mixture rest for at least 15 minutes until firm and cool. Using the sides of the parchment paper, gently lift the mixture onto a cutting board. Using a sharp knife, gently cut into small squares. Add a bit of oil to the knife or cold water to prevent the knife from sticking. Heat 1/2-inch of peanut or other cooking oil in a large non-stick frying pan over medium heat. When hot, fry the squares in batches, be careful not to crowd the pan and flip until golden browned on each side. Drain on paper towels. Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack. Makes about 24 1 1/2 inch squares

Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas

Sweet Potato, Chickpea and Spinach Curry with Green Peas

This creamy and hearty sweet potato and chickpea curry is likely to make appearances often on my menu during the upcoming months. It is really ridiculously easy to prepare, and so nourishing and pure. Simplicity is oftentimes the best sort of bliss.

What is distinctive about this curry is not only the creaminess, but the satisfying blend of hot and aromatic spices that accompany the sweet earthiness of the vegetables. Plump and buttery chickpeas add texture and balance, and present is also a nutty and citrus-y undertone that teases the palate. The whole experience is completed by the soothing qualities of silky coconut milk. Especially suited to the season as it is comforting and warming, I'd enjoy it anytime of year.

I used some of my homemade Thai red curry paste in this recipe, which I highly recommend, but it's not essential to the dish. You might add some extra chilies, or adjust the spicing accordingly. I also wanted a fairly thick curry, but you can adjust the water used to make it more soup-like.

I highly recommend serving this curry over a hot bed of fresh cooked white jasmine rice. It really completes the creamy experience. Needless to say, it's also a complete meal in itself.

Sweet Potato, Chickpea and Spinach Curry with Green Peas

Recipe by Lisa Turner Cuisine: Thai Published on November 3, 2016 Simple, warming and nourishing creamy chickpea and sweet potato curry with coconut milk, green peas and aromatic Thai-style seasonings Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 tablespoon coconut oil or other cooking oil 1 medium onion, diced 2 cloves garlic, minced or crushed 2 to 3 teaspoons fresh ginger, minced or grated 1 to 2 red chilies, seeded and finely chopped 1 tablespoon Thai red curry paste, or to taste 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg 14 oz (400 mL) coconut milk 1 cup pure orange juice 1/2 cup almond butter or other nut butter 1 large sweet potato, peeled and cubed vegetable stock or water as needed 1 teaspoon sea salt, or to taste 1 cup frozen peas several handfuls of baby spinach leaves, trimmed Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. 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 hour or until tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger and chilies, and stir for another few minutes. Add the curry paste, cumin, coriander, paprika and nutmeg, and stir for another minute until the spices are fragrant. Pour in the coconut milk and orange juice. Whisk in the almond butter, and then stir in the sweet potato, chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the sweet potato is tender, about 25 to 30 minutes. Stir occasionally, adding stock or water if the sauce is too thick. Stir in the peas and then add the spinach, a handful at a time, until wilted. Simmer for another few minutes until the peas are tender. Taste for seasoning, remove from heat, and serve hot over a bed of fresh cooked white rice. Makes 6 servings

I'm sharing this recipe with My Legume Love Affair, kindly hosted this month by Simona of Briciole, Eat Your Greens, co-hosted by Shaheen and The Veghog, and also Jac's Meat Free Mondays.

Other sweet potato recipes to enjoy from Lisa's Vegetarian Kitchen:
Sweet Potato, Carrot Hummus Soup
Hash Brown Sweet Potato and Beets
Vegetarian Sweet Potato Wraps with Crispy Chickpeas
Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand for quick additions to all kinds of vegetable dishes — simply combine equal parts of each seed. Panch phoran is especially wonderful with potatoes.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 19, 2016 A simple and nourishing creamy chickpea curry with spinach and beets in a fragrant Bengali five-spice coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran (Bengali five-spice) 1-inch piece ginger, grated or minced pinch of asafetida 1 large tomato, finely chopped 1 tablespoon curry powder 1/3 cup coconut milk 1 bunch of fresh spinach or beet green tops, roughly chopped 1 teaspoon sea salt, or to taste 2 medium cooked beets, diced (2 cups) 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 several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Toss in the asafetida, let sizzle for a moment, and then add the tomato and curry powder. Cook for 5 minutes until the tomato thickens. Stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach or beet tops a few handfuls at a time, until wilted. Stir in the salt and remove from heat. Serve hot with the diced beets stirred in or scatter on top. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month by Siri. It also happens to be the 100th edition, and to celebrate, Siri is offering a giveaway too.

I'm also sharing with Jacqueline's Meat Free Mondays. The recipes featured each week always stimulate my appetite.

More chickpea curries you will enjoy:
Chana Saag (Chickpea and Spinach Curry)
Chickpeas, Mango and Spinach in a Tomato Coconut Gravy
Chickpeas with Yogurt and Fresh Mustard Greens
Potato and Chickpea Curry with Tomatoes and Tamarind
Chickpeas with Mango Powder (Amchoor Chana)

On the top of the reading stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes

Vegan Chickpea Flour Omelette with Vegetables

I don't much fuss with breakfast during the week, but on the weekends when there is more time and two of us to sit down for a nice brunch, usually something a little fancier than toast, simple cooked grains and fruit appear on the table. The latest brunch was this delightfully satisfying and easy-to-prepare vegan omelette starring chickpea flour. I refrain from eating eggs themselves, but that doesn't mean I can't make something that mimics egg creations and that, in my opinion, is even more enjoyable.

The texture of the omelette is very much like a real egg omelette or my favorite pudla, though a bit crispier and stuffed with vegetables. The ingredients you can use as a filling for the omelette are endless. I used what I had on hand, but mushrooms are surely a must, or diced red pepper, peas, spinach and even a bit of cheese if you don't follow a strictly vegan diet. It's totally up to you what favorites to include. This batter can be made ahead of time and kept in the fridge overnight to cut down the process if you want that omelette asap in the morning. These also make for a fine lunch or light dinner and the recipe is easy to double if necessary.

Vegan Chickpea Flour Omelette with Vegetables

Recipe by Lisa Turner Published on October 5, 2016 Easy, satisfying and delicious vegan chickpea flour omelettes stuffed with vegetables Print this recipe Omelette batter: 3/4 cup chickpea flour (besan) 3/4 cup + 1 tablespoon almond milk 2 teaspoons apple cider vinegar 1/2 tablespoon nutritional yeast 1/2 teaspoon turmeric 1/4 teaspoon baking soda 1/2 teaspoon sea salt Vegetable stuffing: 1 large shallot, minced 1 to 2 cloves garlic, minced or crushed 1/3 cup small broccoli florets 1 small firm tomato, finely chopped 1 tablespoon fresh chopped parsley or cilantro Instructions: Process the omelette batter ingredients in a small blender or food processor until smooth. The batter should not be too thick but should be of pourable consistency — if it's too thick, then add a bit more almond milk. Let the batter rest at room temperature for 30 minutes while preparing the omelette stuffing. Heat 2 teaspoons of oil in a medium non-stick skillet over medium heat. When hot, toss in the shallot and garlic and sauté for 2 to 3 minutes until lightly browned. Add the broccoli and fry for another 3 to 4 minutes to soften. Remove from heat and transfer to a small bowl. Return the skillet to the heat and add a little more oil to lightly coat the surface. Pour half of the batter into the hot pan. Top one half of the omelette with some of the shallot, garlic, broccoli and tomato. When small bubbles cover the surface of the omelette and the edges are firmed up — 1 or 2 minutes — gently fold over the side without the vegetables over the vegetable half and cook for another minute. Turn off the heat, cover with a lid, and steam for 5 minutes. Slide the omelette onto a plate, return the skillet to the stove, add a little more oil and repeat with the remaining half of the batter. Serve the omelettes hot garnished with parsley or cilantro, diced tomato or slices of avocado. Makes 2 8-inch omelettes

Other recipes with chickpea flour to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Fudge
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

Creamy Avocado Carrot-Kale Slaw with Chickpeas

Recipe by Lisa Turner Published on September 7, 2016 Healthy kale and carrot coleslaw tossed with plump buttery chickpeas and a creamy, tangy and zesty vegan avocado dressing Print this recipe Salad: 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 cups shredded carrots (4 medium or 2 large carrots) 1 bunch fresh kale, trimmed and chopped or cut into strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the chickpeas, shredded carrots and chopped kale. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the salad and serve. Makes 4 to 6 servings

This is my contribution to Jacqueline's Meat Mondays event. I'm also sharing with Eat Your Greens, a monthly event alternately co-hosted by Shaheen and The VegHog.

More coleslaw ideas from Lisa's Kitchen:
Creamy Vegan Coleslaw Dressed with Avocado
Indian-Style Coleslaw
Whole Cabbage Stuffed with Coleslaw
Coleslaw Bites with Jalapeño Dip

Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice Salad

Recipe by Lisa Turner Published on July 18, 2016 Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal Print this recipe Salad: 2 teaspoons olive oil 4 cups broccoli florets 2 cups cooked brown rice (2/3 cup dried rice) 1 1/2 cup cooked chickpeas (1/2 dried chickpeas) 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional) 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped 1/4 cup sliced almonds (lightly toasted if desired) 1/4 cup fresh cilantro or parsley, trimmed and chopped Dressing: juice from 1/2 lemon (1 1/2 tablespoons) 2 tablespoons pineapple juice (juice from canned pineapple) 2 tablespoons Dijon mustard 1 tablespoon olive oil 2 teaspoons tamari (soy) sauce 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients. To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve. Makes 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. Shaheen is hosting for July, so please see her announcement to participate.

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

Summery Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner Published on July 11, 2016 Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta Print this recipe Ingredients: 1/3 cup fusilli or spiral pasta (I used quinoa fusilli) 2 teaspoons olive oil 1/2 red onion, diced 1 small carrot, diced 1 clove garlic, crushed or minced 2 green chiles, seeded and minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 2 medium tomatoes, finely chopped 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced 1/4 cup fresh basil, finely chopped 1/2 cup fresh or frozen peas 2/3 cup (1/2 14 oz can) cooked chickpeas 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside. Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute. Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese. Makes 4 to 5 servings

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. 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 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

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

Audio: Thomas Tallis

Creamy Chickpea, Mushroom and Brown Rice Casserole

My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.

Creamy Chickpea, Mushroom and Brown Rice Casserole

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Published on April 29, 2016 Simple, warming and wholesome baked chickpea and brown rice "comfort food" casserole Print this recipe Casserole: 2/3 cups dried chickpeas (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small red onion, chopped 1 to 2 cloves garlic, minced or crushed 2 medium carrots, diced 2 cups button mushrooms, roughly chopped 1 cup frozen green peas 2 teaspoons dried sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 2 1/2 cups water 2 tablespoons nutritional yeast 1 1/2 teaspoons sea salt fresh ground black pepper Cashew paste: 1 cup raw cashews, soaked in 1/2 cup warm water for 1 hour juice of 1 lemon (3 tablespoons) pinch of sea salt Instructions: Rinse the chickpeas and brown rice separately and soak each in enough water to cover for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a small 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 tender. Drain and set aside. Meanwhile, drain the rice and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Now add the carrots and garlic and sauté for another few minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the peas, cook for another few minutes, then stir in the sage, thyme, marjoram and celery seed. Preheat an oven to 350°. Transfer the skillet contents to a large lightly greased casserole dish and pour in the rice and water. Cover and bake for 60 minutes. While the casserole is in the oven, make up the cashew paste. Combine the cashews with their soaking water and the lemon juice and salt in a small food processor or blender. Process until smooth. Take the casserole out of the oven, stir in the cashew paste, nutritional yeast, and salt and pepper. Stir in a little water if you want a thinner casserole. Cover and let sit for about 10 to 15 minutes before serving. Taste for seasoning and add more herbs and salt and pepper if desired. Makes 6 to 8 servings

Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

Recipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce Print this recipe Falafel: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/2 cup dried whole mung beans (1 1/2 cups cooked) 1 tablespoon ground flaxseeds, soaked in 3 tablespoons water for 30 minutes 1/4 cup chickpea flour (besan) 1/2 cup fresh parsley, chopped 2 shallots, minced 2 cloves garlic, minced or crushed 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 1 teaspoon ground nutmeg 1 teaspoon paprika 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt, or to taste 1 tablespoon nigella (black onion or kalonji) seeds olive oil for brushing Red pepper sauce: 1/4 cup raw cashews 2 red bell peppers 1 jalapeño 1/4 cup olive oil 1 clove garlic, chopped 1 tomato, seeded and chopped 1 tablespoon tahini 2 teaspoons apple cider vinegar 1 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon cayenne Instructions: Rinse the quinoa and mung beans separately. Cover the quinoa with 1 cup of water and soak for 8 hours or overnight. Cover the mung beans with several inches of water and soak for 8 hours or overnight. Drain and rinse the mung beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until tender. Drain and set aside. Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat and set aside to cool. Meanwhile, soak the cashews for the sauce in hot water for 30 minutes. Drain and set aside. Soak the ground flaxseeds in 3 tablespoons of water for 30 minutes until thick. Toast the chickpea flour in a dry unoiled large skillet over medium-low heat, stirring frequently, for 8 to 10 minutes or until lightly browned and fragrant. Use up to 1 cup of chickpea flour for toasting and refrigerate what is not needed for the recipe in a sealed container for up to 2 or 3 months. Fluff the quinoa with a fork and transfer to a food processor. Add the mung beans, soaked flaxseeds, 1/4 cup of toasted chickpea flour, parsley, shallots, garlic, lemon juice, spices and salt. Process until combined and turn out into a bowl. Stir in the nigella seeds and refrigerate for 1 hour. Rinse the food processor. Prepare the sauce while the mixture is chilling. Line a baking sheet with parchment paper and turn up an oven to a broil. Place the red peppers and jalapeño on the baking sheet and pop into the oven. Turn every minute or so for 20 minutes or until the skins are blackened in spots. Remove the peppers to a bowl and cover with plastic wrap for about 15 minutes. When cool, peel the skins off with your fingers. Next cut the peppers and remove the seeds. Now the peppers and jalapeño go into the food processor. Add the cashews, oil, garlic, tomato, tahini, vinegar, paprika, salt and cayenne. Process until smooth. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the mixture into small balls or patties, and brush with oil. Bake for 20 to 30 minutes until golden brown, turning them halfway through the baking time. These can be served in multiple ways — on toast, pita breads, with salad greens and even as sliders. I served them up just as is with the sauce and they were filling enough just like that. Makes 10 2-inch falafels

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.

Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel