Pro Tip

The core of the cabbage is really hard and basically inedible. To remove it, cut the cabbage in half lengthwise, and then cut a ‘v’ shape out of the bottom of each half to get rid of it.

Recipe

Once the cabbage has been cored, cut it into strips by running your knife through it widthwise. Put that in a large bowl.

Start shredding up carrots with a box grater or the grater attachment in a food processor. Add that to the bowl of cabbage.

Finally roast some chickpeas in a marinade of lime juice, olive oil, and sriracha. Roast for 20-30 minutes.

Make a simple dressing of apple cider vinegar, olive oil, salt, and pepper and pour over the cabbage and carrots.

Top with the crispy roasted chickpeas and serve!

The post Red Cabbage is the Ultimate Substitute for Regular Salad Greens appeared first on falafelandcaviar.com.

Chickpeas are an amazing legume for many reasons. They are full of protein, really low in fat, and are super filling. You can eat them in many different applications, but roasting them turns them into something really special. There is nothing like crunchy chickpeas to munch on at the office, thrown into a salad instead of croutons, or to top your favorite soup! This recipe is super easy but incredibly flavorful, so let’s get started.

Instructions

1. Preheat your oven to 400 F.
2. Drain and rinse a can of chickpeas. After it’s been drained and rinsed, make sure to dry them well. If they aren’t dried well, they won’t crisp up as nicely in the oven.
3. Pour the chickpeas into a bowl along with 1-2 tablespoons of olive oil.
4. Cover the chickpeas with chili powder, garlic powder, a little cayenne pepper or red chili flakes, cumin, coriander, a pinch of salt, and a little oregano. You can also change the amounts of spices to suit your palette.
5. Lay the chickpeas out on a parchment covered baking sheet and make sure they are evenly spaced so they have enough room to cook.
6. Bake for at least 20 minutes until they are really crispy, but check on them to make sure they don’t burn.
7. Enjoy!

The post Roasted Chickpeas Are the Perfect Crunch for Any Meal appeared first on falafelandcaviar.com.

Instructions

1. Start by heating your oven to 450 F and spreading your chickpeas on a cookie sheet. Toss them in oil and spices like cumin, paprika, chili flakes, garlic or onion powder, or simply with just salt and pepper. Roast until crispy, about 20-30 minutes.
2. Make the dressing for the buddha bowl while the chickpeas are cooking. Put 1/4 cup of tahini in a bowl with 2 tablespoons of water, the juice of half a lemon, and half a garlic clove thinly diced. Mix to combine and add more water if the dressing is too thick.
3. In a bowl, put in any greens you have like kale, spinach, or even just lettuce.
4. Then, in a circular motion around the bowl, fill it with the chickpeas, any other roasted vegetables you have on hand, any vegetables in your fridge like thinly sliced radishes or peppers, thinly sliced avocado, and whatever grain you have.
5. Pour over the dressing and enjoy!

The post Your Next Lunch Should Be This Chickpea Buddha Bowl appeared first on falafelandcaviar.com.

Pro Tip

The core of the cabbage is really hard and basically inedible. To remove it, cut the cabbage in half lengthwise, and then cut a ‘v’ shape out of the bottom of each half to get rid of it.

Recipe

Once the cabbage has been cored, cut it into strips by running your knife through it widthwise. Put that in a large bowl.

Start shredding up carrots with a box grater or the grater attachment in a food processor. Add that to the bowl of cabbage.

Finally roast some chickpeas in a marinade of lime juice, olive oil, and sriracha. Roast for 20-30 minutes.

Make a simple dressing of apple cider vinegar, olive oil, salt, and pepper and pour over the cabbage and carrots.

Top with the crispy roasted chickpeas and serve!

The post Red Cabbage is the Ultimate Substitute for Regular Salad Greens appeared first on falafelandcaviar.com.

Chickpeas are an amazing legume for many reasons. They are full of protein, really low in fat, and are super filling. You can eat them in many different applications, but roasting them turns them into something really special. There is nothing like crunchy chickpeas to munch on at the office, thrown into a salad instead of croutons, or to top your favorite soup! This recipe is super easy but incredibly flavorful, so let’s get started.

Instructions

1. Preheat your oven to 400 F.
2. Drain and rinse a can of chickpeas. After it’s been drained and rinsed, make sure to dry them well. If they aren’t dried well, they won’t crisp up as nicely in the oven.
3. Pour the chickpeas into a bowl along with 1-2 tablespoons of olive oil.
4. Cover the chickpeas with chili powder, garlic powder, a little cayenne pepper or red chili flakes, cumin, coriander, a pinch of salt, and a little oregano. You can also change the amounts of spices to suit your palette.
5. Lay the chickpeas out on a parchment covered baking sheet and make sure they are evenly spaced so they have enough room to cook.
6. Bake for at least 20 minutes until they are really crispy, but check on them to make sure they don’t burn.
7. Enjoy!

The post Roasted Chickpeas Are the Perfect Crunch for Any Meal appeared first on falafelandcaviar.com.

Instructions

1. Start by heating your oven to 450 F and spreading your chickpeas on a cookie sheet. Toss them in oil and spices like cumin, paprika, chili flakes, garlic or onion powder, or simply with just salt and pepper. Roast until crispy, about 20-30 minutes.
2. Make the dressing for the buddha bowl while the chickpeas are cooking. Put 1/4 cup of tahini in a bowl with 2 tablespoons of water, the juice of half a lemon, and half a garlic clove thinly diced. Mix to combine and add more water if the dressing is too thick.
3. In a bowl, put in any greens you have like kale, spinach, or even just lettuce.
4. Then, in a circular motion around the bowl, fill it with the chickpeas, any other roasted vegetables you have on hand, any vegetables in your fridge like thinly sliced radishes or peppers, thinly sliced avocado, and whatever grain you have.
5. Pour over the dressing and enjoy!

The post Your Next Lunch Should Be This Chickpea Buddha Bowl appeared first on falafelandcaviar.com.