Curried Chickpea Salad

Yet another salad creation made with tahini, chickpeas and carrots. The variations are endless. This one is another winner and it is super easy to make. Toss it together and serve on a bed of greens, add it to a sandwich, or serve it with cut up veggies as an appetizer. It is simple, versatile, and yummy. The base of the recipe comes from The Simple Veganista. As usual, I added, subtracted and mixed it all up.


(image taken from The Simple Veganista)

Curried Chickpea Salad

Serves 4


  • 2/3 cup fresh tahini
  • 3 tbs lemon juice (or juice of one lemon)
  • 1 tbs curry powder
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 – 3/4 cup water


  • 2 cans chickpeas, rinsed and drained
  • 3 carrots, shredded
  • 1/2 cup raisins
  • 5 green onion/scallions, sliced
  • 1/2 cup chopped almonds or cashews
  • 1/2 cup cilantro
  • 1 1/2 avocado, sliced
  1. For the sauce: In a small bowl whisk together the tahini, lemon juice, curry powder, garlic powder and sea salt. The mixture will be thick. Slowly pour in the water (a few tbs at a time) and whisk until you reach a consistency that is slightly pourable but still thick. Set aside.
  2. Drain and rinse chickpeas (about three cups) and place them in a large mixing bowl. Using a large fork, mash about half of the chickpeas. Remove the excess skins that appear in the bowl.
  3. Add the shredded carrots, raisins, scallions, nuts and cilantro and mix together.
  4. Pour the dressing on top and mix until the veggies are lightly coated.
  5. Place the avocado slices on top of the salad with a bit of salt, pepper, and extra cilantro flakes. Serve, as suggested above, on a bed of greens or any way you like.

Chickpea sauté with Swiss Chard and Celery

A lovely friend of ours gave us two large bunches of swiss chard from her garden (THANK YOU Nataleigh-the amazing chef behind Gumbo Galley) and I jumped at the chance to create something yummy. The inspiration came from an Ottolenghi recipe “Chickpea Saute with Greek Yoghurt,” but of course I had a few other things I wanted to use up in the fridge and so this is what I came up with…


Chickpea sauté with Swiss Chard and Celery

Serves 3-4 as a main course

  • 2 large bunches of swiss chard (about 300 grams or 8 cups)
  • 2 tbs olive oil plus extra to finish
  • 3-4 medium carrots
  • 1 tsp caraway seeds
  • 3 celery stalks
  • 1 small onion
  • 1 cup chickpeas (or one can, drained)
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1 tbs lemon juice
  • 1 garlic clove, minced
  • 1/4 cup chopped mint
  • 1/3 cup chopped cilantro
  • salt and pepper
  • Greek or coconut yoghurt to serve
  1. 1. Separate the chard stalks from the leaves and chop into 3/4″ pieces. Chop the leaves separately. Blanch the stalks in boiling water for 3 minutes, add the leaves and cook for another 2 minutes. Drain everything, refresh under cold water, and squeeze to dry.
  2. In a large frying pan, heat up 2 tbs olive oil on medium heat. Add the peeled and diced carrots and caraway seeds and sauté for 5 minutes.
  3. Add the diced celery stalks, chopped onion and chickpeas. Cook for about 4-5 more minutes.
  4. Add cumin, sumac, garlic, lemon juice, salt and pepper, and blanched chard stalks and leaves. Mix in and let sauté for another minute or two.
  5. Remove from heat, mix in a tablespoon or two more olive oil, add the mint and cilantro and let cool a bit. Taste and adjust seasoning as you prefer. Separate into serving dishes, add a dollop of yoghurt on top of each sauté (and maybe a bit more mint/cilantro) and serve.

Carrot Salad with Tahini Dressing and Roasted Chickpeas

I really wanted to try this recipe in order to make the roasted chickpeas. I have heard they are a great protein snack. I made come extra in order to keep them on hand for the next few days. Let’s see if they disappear.

The basis for this dish comes from a Smitten Kitchen recipe. I added a few things to the dressing and the salad itself in order to finish up the veggies in our fridge. I have included the extra veggies as EXTRAS at the bottom of the ingredients list. Of course, you can add, subtract anything you like.

I have talked about tahini before, but I want to reiterate that fresh tahini paste is nothing like what most westerners think of as tahini. After trying tahini I brought back from Israel, Corey says that regular tahini now tastes rancid to him. I don’t think it is quite that bad and it is fine to use in recipes, but the flavor of real tahini paste is infinitely better. You can find it in Middle Eastern stores or order it online–it will be worth the effort (and if you get two containers they will last you for a month or two). If you are in the states, here is a link to a recommended brand. If you are in London, there is a great store called Green Valley near Marble Arch that sells a good brand of tahini paste. (While you are there pick up spices such as Za’atar and Sumac).


Image taken from Smitten Kitchen

Carrot Salad with Tahini Dressing and Roasted Chickpeas

Serves 4 or 6 as a side


  • 1 medium garlic clove, minced
  • 1/4 cup lemon juice
  • 1/4 cup well-stirred tahini (see above)
  • 2 tablespoons water, plus more if needed
  • 3 tablespoons olive oil
  • Salt and red pepper flakes to taste
  • 1 tsp honey or agave
  • If available: 1/2 tsp za’atar and sumac

Roasted Chickpeas

  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained / patted dry on towels
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground cumin


  • 1 pound carrots, peeled and coarsely grated
  • 1/4 cup coarsely chopped cilantro (or on hand fresh herb)
  • 1/4 cup shelled, salted pistachios, coarsely chopped (or on hand nut)

Salad Extras

  • 1 cup chopped cauliflower
  • 1 cup chopped beet
  • 1/3 cup chopped sundried tomato (in oil)
  • 2 cups pre made brown rice
  1. Turn the oven on to 425 F. Line a baking pan with tinfoil.
  2. Blend the ingredients of the dressing together. Taste and add spice as desired.
  3. Toss the chickpeas with olive oil, sea salt, cumin until covered. Spread out on the baking pan and roast until they are browned and crispy. This will take between 15 and 20 minutes. Keep an eye on them, tossing occasionally to make sure they cook evenly. Set aside.
  4. Grate carrots. Mix with cilantro, chopped pistachios, a large handful of roasted chickpeas and dressing. Stir until well mixed.
  5. IF USING: roast cauliflower and beet at 425 F for about 15 minutes (using same process as chickpeas). Add cauliflower, beet and sundered tomato to salad mixture.

NOTE: Salad will keep in the fridge for a few days but add chickpeas and pistachios just before eating so they stay nice and crunchy.

Chickpea Za’atar Salad

I found this recipe on the Green Kitchen blog and doctored it up a bit. We just had two lovely folks over for dinner to try it and it passed the test with flying colors. I have to admit it is one of my new favorite dishes. Better yet, it is super easy to make. As a vegetarian it is so nice to find new flavors to spice up the old repertoire. Za’atar has definitely done that. The middle eastern spice dates back to Ancient Egypt and is becoming increasingly easy to find in western groceries (especially whole foods type markets). If you come across a jar, pick it up and take it home.


(image taken from Green Kitchen)

Chickpea Za’atar Salad (inspired by recipe from Green Kitchen)

  • 1 cup garbanzo beans (or one can)
  • 1 cup cooked grain (I use quinoa but you can use whatever you have on hand – rice, millet, couscous, wheat berries ,etc.)
  • 2 eggplants cut into small squares
  • 5 tbs olive oil, divided
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp ground sumac
  • 12 grape tomatoes, each one cut in 3 pieces
  • 1 ripe avocado, cut in small squares
  • 1 handful of nuts, chopped (I use almonds but walnuts, cashews, toasted pine nuts all work)
  • 1/2 cup of fresh parsley and/or coriander, mixed (just one is also fine)
  • 2 tbs lemon juice
  • 3 tbs za’atar
  • 1/2 cup crumbled feta cheese, if using

1. Wash and cube eggplant. Cover with 2 tbs olive oil, ground sumac, cumin seeds, and a pinch of salt and pepper. Cover a baking tray with parchment paper and cook at 200 C for about 1/2 an hour, turning occasionally.

2. Cook grain.

3. In a large bowl mix together sliced avocado and tomato, chopped nuts, cooked grain and eggplant cubes (when fully cooked).

4. Mix together 3 tbs of good quality olive oil, lemon juice, za’atar and a pinch of salt and pepper. Pour over the salad mixture and stir until fully coated.

5. Place into a serving bowl and put chopped herbs and cheese on top. Mix lightly and serve.

Beet Green/Root Salad

Adapted from a recipe I found on Sprouted Kitchen, this version uses the whole veggie–root, greens, stems and all. Unfortunately, you still have to peel the beet root–one of my least favorite things. And yes, you will end up with dyed red hands. But the taste is worth it. Corey recommends leaving the dressing on the side so that you can add as you like and be sure to taste all of the flavors. Probably a good idea, but if you are packing it away for a picnic or something, feel free to pour it on and mix it in before you leave. I coupled this recipe with a kale, brussels sprout, and red cabbage salad. The colors were bright and cheery on our rainy London day.


Beet Green/Root Salad (adapted from a recipe found on Sprouted Kitchen)

Serves 3-4


  • 1 bunch of beets, including fresh looking greens (around 4 beets)
  • olive oil for cooking
  • 1 tsp balsamic vinegar
  • 1 tsp soy sauce
  • 3 scallions, white and light green parts
  • 1 cup cooked quinoa
  • 1 avocado, diced
  • 1/4 cup chopped cilantro or parsley
  • 1/4 cup sliced almonds


  • 3 tbsp. tahini paste (best is the fresh kind from a lebanese/mediterranean store, but any paste will do)
  • 1 1/2 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1-2 tsp. agave nectar, depending on desired sweetness
  • 3 tbsp. water, or as needed
  • hefty pinch of salt and pepper
  • 1 clove of garlic finely minced
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp Za’atar (if you don’t have it, don’t worry about it)

1. Cook 1 cup quinoa (1 cup dry grains with 1 1/2 cup water–bring to a boil and let simmer until fully cooked–about 15 to 20 minutes)

2. Preheat oven to 425. Remove beet roots from stems and set stems aside. Peel beet root and then dice or cube into small pieces. Place cubes into a bowl and cover with 1 tbs olive oil and a pinch of salt and pepper. Stir until all the cubes are covered. Place beet on a baking pan covered with parchment paper. Cook, stirring occasionally, for 30 minutes, or until the beets start to look roasted and have brown on the edges.

3. Clean beet greens and stems. Cut into one inch pieces. Saute greens and stems on a skillet with balsamic vinegar and soy sauce until slightly wilted. Set aside.

4.  Whisk together ingredients for dressing. Taste and season accordingly.

5. Place quinoa in a serving bowl. Layer on the roasted beets and beet greens. Mix gently. Next, layer on the sliced avocado, fresh herbs, scallions and chopped almonds.

6. Serve with dressing on the side or mix everything together. (The beets will make everything red so if you would like to keep the various colors visible, don’t mix too thoroughly and wait to add the dressing at the table).

Jenny’s Carrot and Beetroot Salad

This salad was first introduced to us by one of our favorite people: Jenny Pilz, wall paper designer and friend extra-ordinaire. We owe her a lot–from helping to organize our magnificent wedding, to helping me get my European visa (running up and down the halls of the ausländerbehörde), to introducing us to some of our closest European friends, to just being an all around fabulous person. If you are ever in Berlin, I highly recommend meeting her. Watch out Jenny, here they come…

Anyway, back to the salad. It works great on top of a bed of arugula or you can also use it as a spread in a sandwich with hummus, goat cheese, and fresh bread. Either way, it is a winner and great for the summer or winter months. It has a bright, fresh flavor and it adds a lot of color to any dish–although once you mix it up it primarily looks beet red.


(image from Simply Recipes–this one has raisins, which are also an add in option)

Jenny’s Carrot and Beetroot Salad

  • 3 medium to large carrots, shredded (easiest to use a food processor but you can do it by hand as well)
  • 3 peeled beets, shredded (again, if you don’t want to turn purple, I recommend a food processor)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced fresh ginger (optional–it is fine if you don’t use it but it adds a nice zing)
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh mint (optional)

1. Shred and drain the carrots and beets. You can drink the carrot beet juice for a tasty treat while you are making the salad (fresh carrot, beet, ginger juice is one of my favorites). You don’t have to fully drain the shredded veggies, just slightly so that it doesn’t become mushy–you still want to leave some juice for the flavor.

2. Mix together lemon juice, salt, pepper, olive oil, ginger, and mint (if using). Pour onto the beet, carrot mix. Taste and adjust seasoning as desired.

3. Place veggies on top of a bed of arugula (there will be enough juices that you won’t need an extra salad dressing). Or toast some bread, cover with fresh hummus or goat cheese and put the carrot beet mixture on top for a nice appetizer or open faced lunch dish.

NOTE: You could add raisins to the mixture for a sweeter taste. Sometimes we add a bit of cayenne or paprika to add a bit of spice.

Feta, Fig and Pomegranate Salad

I discovered this recipe in the magazine given to us from our grocery delivery. Yep, that is right. We have our groceries delivered. Corey did the math and thinks it is a better environmental choice. Ocado is a full delivery grocery store. They don’t have a home store so they don’t use electricity and space to run an actual store. Also, we can choose when things are delivered and can make sure the van is already in the area. Last, but not least, they price check with all the groceries in the area and refund your payment if anything is lower in price. Not to shabby, right?



Feta, Fig and Pomegranate Salad (adapted from Ocado)

  • 1 pomegranate, seeds only
  • 4 dried figs, cut into fourths (with small hard stem cut off)
  • 300g feta
  • 1 splash lemon juice
  • 3 tbsp olive oil , 1 tbsp for the marinade, 2 tbsp for tossing the spinach
  • 1 tsp cumin seeds, toasted
  • 110g slivered almonds , toasted
  • 4 small handfuls of baby spinach
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 package of baby spinach
  1. Put the feta in a shallow dish, squeeze over the lemon juice and 1 tbsp of olive oil and scatter over the toasted cumin seeds. Leave to marinate for about 30 minutes.
  2. Toss the spinach in a large salad bowl with 2 tbsp of olive oil.
  3. Crumble in the marinated feta, arrange the figs on top and scatter over the toasted almonds and pomegranate seeds. Serve and enjoy.

NOTE: The original recipe asks for fresh figs. If you choose this option, roast the sliced figs for about 20 minutes, or until they are soft.

FUN FACT: To see Corey’s favorite way to deseed a pomegranate click here.

ANOTHER IDEA: Corey and I love to have massaged kale salad with pomegranate seeds. It is refreshing, healthy and looks beautiful.