After almost 9 months as a vegan, here is my love letter to the greatest thing added to my cooking repertoire: Chickpeas.
This spring I have breaks in the middle of the day so I’ve been cooking almost every meal! Not only have I saved tons of money, I’ve also had a chance to try a bunch of new recipes.
You may remember how deeply I hated cooking this time last year. When I went vegan, I didn’t have another choice than to start cooking. This was when I discovered that chickpeas are the easiest, cheapest vegan protein that I could ever imagine.
Inspired by Alex the French Cooking Guy’s chickpea series and Eating with Max’s beautiful Instagram pictures, I’ve been on my own vegan cooking journey armed with a can of Chickpeas.
In honor of Earth Day, I even started composting this week! I realized almost all of my trash at home is food waste (ahem avocado skins and pits) since I recycle most of the packaging. I’m new to it, so please send me your composting and zero-waste tips!
Here are my go-to chickpea meals and the pinterest recipes so you can try them too!
Stir fry chickpeas are such an easy way to clean out the veggies in your fridge. Since I usually make a big pot of quinoa at the beginning of the week, I skip making rice and just throw in a spoon of the quinoa.
The best addition to my cooking repertoire has been learning to make curry. It’s so filling and easy to make. This recipe is a little complicated, so I just substitute the veggies for whatever I have available.
Tabbouleh is the easiest way to change up my cooking staples: chickpeas and quinoa. I throw in the fresh herbs I picked up that week and then can use the rest of the cherry tomatoes in a pasta or on avocado toast.
Tacos are such an easy and cheap treat! My friend Maya showed me that I can pick up a pack of corn tortillas from El Milagro at our local supermarket and this changed my life.
To season the chickpeas, I add in a little Goya Sazón and top with some fresh avocado and lime juice (as always).
Roasted Broccoli Buddah Bowls
I know I’ve preached about how great roasted broccoli is before, but this really is my go-to meal. Every Tuesday, I throw the chickpeas and two heads of broccoli in the oven before I jump in the shower and when I’m out my lunch is ready and delicious. I could not recommend adding this into your diet more. It’s filling and healthy. If I have extra time, I’ll add in onion, spinach, and avocado.
Want to see what I’m cooking next? Follow along my Instagram stories @xoxorosana.blog and my vegan Pinterest board.
What’s your favorite chickpea recipe? Do you compost or are zero-waste? Tell me about them in the comments or tweet me @xoxorosana_blog!