28 Apr
10 Notes
Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there. We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by. Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there. We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by. Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there. We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by.

Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there.

We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by.

04 Mar
11 Notes

Buffalo Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1T olive oil
  • 1/4C and 1T buffalo sauce, separated

1) Toss the chickpeas in olive oil and either roast in the over at 425 for 15 minutes, or heat in a skillet for 15 minutes stirring constantly. We want them to get a little crispy.
2) Stir the chickpeas in a hot skillet with 2T of the buffalo sauce. Once it’s been absorbed, stir in the other two and heat for 5 more minutes.
3) Divide into two servings and drizzle remaining buffalo sauce over the chickpeas.

Enjoy!

16 Sep
115 Notes
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Chickpea Avocado Salad Sandwich
I adapted this from Two Peas recipe, using dill instead of cilantro. Makes 2-3 servings.

  • 1 avocado
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lime
  • 1T dried dill
  • 2 slices ezekial bread
  • spinach

Blend together avocado, chickpeas, lime juice and dill. Spread on your bread, top with spinach and enjoy!

24 Aug
24 Notes

5 Ingredient Lemon Basil Chickpeas

This is going to be a staple lunch box meal for me once classes start in September. Flavorful, filling and only 250 calories per serving!

  • 1 can of chickpeas
  • 1 avocado
  • juice of 1 lemon
  • handful of basil, chopped
  • handful of spinach, chopped

1) Combine avocado and lemon juice, either by hand or food processor, until smooth.
2) In a mixing bowl, coat chickpeas in the avocado/lemon dressing. Sprinkle salt and pepper if you’d like!
3) Fold in the spinach and basil until everything seems even. Divide into two servings, and I suggest letting it chill first. Enjoy!

29 Feb
11 Notes
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My Own Rustic Pasta

I’m going to start off by saying that this is easily the most delicious dish I have ever thrown together. Ever.

3 servings spaghetti (I used spelt pasta)
1 large zucchini (or several smaller)
2 T olive oil
2 garlic cloves, diced
1 can chickpeas
1/4 cup sundried tomatoes
1/4 cup marinara sauce 

1) Slice zucchini and coast in a bowl with 1T olive oil, salt and pepper. Roast in your oven at 400 for 25-30 minutes.
2) Boil pasta when zucchini is halfway through.
3) While pasta is boiling, heat your other T olive oil in a pan with the garlic. Toss in your chickpeas and saute until they begin to soften. When zucchini is done, add to the chickpeas along with the sundried tomatoes and marinara sauce. It should be enough just to coat the chickpeas and zucchini.
4) Drain your pasta, then combine everything in the pan and heat evenly. Serve immediately, I doubt you’ll have leftovers.

07 Nov
37 Notes
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Taco Spice Chickpeas

15 oz can chickpeas, drained and rinsed
1 tbsp low sodium soy sauce
1 tsp lime or lemon juice
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper  
1/4 tsp dried oregano

1) Rinse chickpeas under cold water, don’t dry completely.
2) Mix in a bowl with the remaining ingredients.
3) Pour onto a greased or lined baking sheet and bake at 400 for 20-40 minutes depending on how crispy you want them!

You can munch on these by themselves, put them in tacos, or make a taco salad! I opted for the taco salad, but really sky’s the limit.

09 Sep
15 Notes

CHICKPEA BURGERS

thevegannewbie:


  • 3 cups cooked chickpeas, drained
  • 1 tablespoon curry powder
  • 1 onion
  • 3 cloves of garlic
  • 3 teaspoons of salt
  • 3 teaspoons black pepper
  • 3 tablespoons of chopped parsley
  • 2 tablespoons tomato sauce
  • 3 tablespoons olive oil
  • 3 teaspoons cayenne pepper flakes
  • garnishes: onions, baby spinach, bean sprouts and tomato slices.

In a blender, combine all ingredients except for garnishes. Blend until smooth and form into patties.

Chill the patties for half an hour before baking or frying.

going to have to try these soon and compare them to my black bean burgers!