Carrot Salad with Crisped Chickpeas

While a medley of fall vegetables can create a flavorful and colorful plate, I decided to experiment with making a dish that centerpieces just one vegetable. I almost always have carrots on hand to have with hummus, on a salad or in a smoothie, so that was my vegetable of choice. This recipe, while light and refreshing, is surprisingly filling since the chickpeas and sunflower seeds provide plenty of protein.

Carrot Salad with Crisped Chickpeas

Ingredients:

> 1 can chickpeas, drained
> 1 tablespoon olive oil
> 1/4 teaspoon ground cumin
> salt and pepper
> 1 lb carrots, peeled and finely cut lengthwise
> 1/4 cup sunflower seeds, roasted and salted
> 4 tablespoons sun-dried tomatoes

Instructions:

Heat oven to 425°F. Toss the chickpeas with the olive oil, salt and cumin. Spread them on a baking sheet and roast until they’re browned and crisp, about 20 minutes.

To assemble the salad, place the grated carrots in a large bowl and toss with sunflower seeds, sun-dried tomatoes and crisped chickpeas. Season with salt and pepper.

Makes 4 servings.

Adapted from Smitten Kitchen.

Advertisements

Fall Vegetables with Bulgur

With colder weather, the days of salads for lunch and dinner are over, and I welcome soups and hearty grain salads back into my life. I’ve been experimenting with bulgur recently and love its nutty flavor. The grain makes for a perfect base for a dish centered around seasonal vegetables.

I love all types of squash, but acorn squash is by far one of my favorites because of its sweet taste and melt-in-your-mouth texture. To add some color to the plate, I added brussels sprouts which are a hallmark fall vegetable. This recipe makes a filling dinner, delicious leftovers for lunch and a great vegetarian dish to serve during the holidays.

fall bulgur

Ingredients:

1 acorn squash, cut into 1-inch cubes
> 1 tablespoon olive oil
> 1 cup bulgur
> salt and pepper
> 20 brussels sprouts
> 4 tablespoons sunflower seeds, roasted and salted
> 1 tablespoon balsamic vinger

Instructions:

Preheat oven to 400°F. Place cubed acorn squash on baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes, or until golden brown.

In a medium saucepan, bring 2 cups of water to a boil. Add bulgur, bring to a simmer and cover. Cook for about 15 minutes.

Meanwhile, steam brussels sprouts in a small saucepan.

Combine cooked acorn squash, bulgur, brussels sprouts, sunflower seeds and balsamic vinegar in a large bowl.

Makes 4 servings.

Adapted from Food52.

Lentils and Chickpeas with a Mediterranean Flair

Sometimes all you want to do is whip up a quick, nourishing meal that is filled with protein and nutrients. Well, maybe it’s not just sometimes but always! That’s when recipes such as this one come in handy because they require no specialty ingredients and just a few fresh vegetables that allow you to create a vibrant, delicious plate.

2014-11-01 19.30.21

Ingredients:

> 1 cup green lentils
> 1 tablespoon olive oil
> 3 cups spinach
> salt and pepper
> 1 can chickpeas
> 1 1/2 cups cherry tomatoes, halved
> juice from 1 lemon

Instructions:

Cook lentils in a medium saucepan for 30 minutes. Heat olive oil in a skillet over medium heat, and add spinach. Cook until wilted, about 5 minutes. Season with salt and pepper.

Combine lentils, chickpeas, cherry tomatoes, spinach and lemon juice in a medium bowl.

Makes 4 servings.

Adapted from Bon Appetit.

Broccoli Hummus Spread

Eating healthy meals is easy as long as you make sure a majority of your plate is covered in veggies, whether that takes the form of a salad, roasted vegetable dish or soup — but snacks are often the culprit for bad eating habits. While candy bars, cookies and the deceiving granola bars come packaged to grab and go, your body will likely be fighting back later. Apples and nuts are often a good solution for people always on-the-go, but the reality is that many of us are enjoying snacks sitting at our desks or at home.

Whipping together a quick spread or dip to enjoy with crackers or raw veggies is the simplest way to have a delicious (and wallet-friendly) savory snack. I’ve made hummuses with a twist — garlic and sun-dried tomato hummus and seasonal pumpkin hummus — but this hummus spread called out to me because it’s filled with veggies and is high in protein.

Broccoli Hummus

Ingredients:

> 1/4 of vegetable bouillon cube
> 1 1/2 cups broccoli, cut into bite-size pieces
> 1 can chickpeas
> 1/3 cup nutritional yeast
> 1 tablespoon olive oil
> 1 garlic clove, chopped
> salt and pepper

Instructions:

Dissolve bouillon cube in 1/2 cup boiling water and set aside. Steam broccoli until cooked.

Place chickpeas, nutritional yeast, olive oil and garlic in a blender and add bouillon mixture once cube is dissolved. Blend until smooth. Add broccoli and blend until well combined. Season with salt and pepper.

Enjoy with crackers or slices of raw vegetables such as carrots and cucumber.

Makes 6 servings.

Adapted from PopSugar.

Broccoli Hummus