Chickpea Salad from Plant-Powered Families
This mixture is reminiscent of a tuna salad, but much healthier, and also tastier!
Makes 2–4 servings
3–4 teaspoons tahini (see note)
2 teaspoons plain nondairy milk
2 teaspoons freshly squeezed lemon juice
1–1½ teaspoons red wine vinegar to taste
1 teaspoon tamari
½ teaspoon Dijon mustard
½ teaspoon kelp granules
½ teaspoon pure maple syrup
1–2 pinches sea salt to taste
1 cup chickpeas, rinsed and drained
¼ cup diced apple
2–4 tablespoons diced green or red bell pepper
2–3 tablespoons diced celery (optional; see note)
2 teaspoons capers (optional; see note)
Sprinkle chopped fresh parsley (optional)
In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt.
- Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together.
- Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or rolled with some rice in nori sheets.
Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3.
Seasonings Note: You may want to omit the celery and capers for your kiddos. Be sure to include the apple; it’s delightful with the savory ingredients! Raisins are also a great addition.
Lemon-Kissed Blondie Bites from Plant-Powered Families
Occasionally I want a sweet treat that isn’t chocolate. Rare, but true. These little bites fit the bill perfectly—sweet, with a kiss of zesty lemon!
Makes 14–16 balls
1 cup pitted dates
¾ cup rolled oats
½ cup raw cashews
1½ teaspoons lemon zest
Seeds scraped from 1 vanilla bean (see note) or ¼–½ teaspoon pure vanilla extract or ½ teaspoon vanilla bean powder
Couple pinches sea salt
1½ teaspoons freshly squeezed lemon juice
2 tablespoons unsweetened shredded coconut
3–4 teaspoons shredded coconut
3–4 teaspoons rolled oats
½ teaspoon lemon zest
- In a food processor, add the dates, oats, cashews, lemon zest, vanilla bean seeds, sea salt, and lemon juice and process. At first it will appear as if nothing is happening and the mixture is just whirring around crumbs, but it will soon start to become sticky.
- When the mixture starts to become a little sticky, add the shredded coconut and process again. Continue to process until the dough forms a ball on the blade. Stop, and then remove the dough.
- Take 1–1 1/2 tablespoon scoops of the dough and roll in your hand. Repeat until you have used all of the dough.
- Mix well and chill until ready to serve.
To make the coating: In a small bowl, combine the shredded coconut, rolled oats, and lemon zest. Toss or roll the balls in the coating if desired, and refrigerate.
Vanilla Note: To remove the vanilla seeds from the bean, slice down the outer side of the bean to open up lengthwise. Press open the sides, and using a blunt knife, scrape out the tiny seeds from both sides. The pod can be discarded or kept to infuse flavor in other dishes.
Kitchen Tip: The texture of these bites is somewhat soft, but firms with chilling. For a firmer texture, add another 2 tablespoons of rolled oats.