An hearty vegetarian hummus wrap that has a spring salad with radish, scallions, and carrots plus fried halloumi- easy and delicious.
A vegan broccoli soup with roasted broccoli, ginger, lemon, and a hint of coconut. Easy to make and uses the entire broccoli head.
A simple asparagus stir-fry paired with a flavorful sesame-miso sauce. Perfect for a quick dinner when paired with a quick-cooking grain like quinoa.
A spice-filled lunch, these stuffed pita are packed with chickpea shawarma (chickpeas roasted with spices), hummus, and lettuce.
An earthy, filling wild rice salad using beets, and toasted pistachios paired with parsley and a lemon vinaigrette. A perfect lunch or picnic salad!
An easy weeknight green curry using store-bought curry paste mixed with cilantro and coconut milk along with chickpeas and potatoes.
An easy, vegan summer cucumber salad that has chickpeas lightly fried with sumac and lemon then tossed with tomatoes, cucumbers, and cilantro.
This hearty pantry meal features turmeric chickpeas paired with garlic and ginger, best served with a grain like brown rice or quinoa.
Quick Red Lentil and Spinach Curry
A bean-less vegetarian taco, these halloumi tacos come together in less than 20 minutes and can be a great base for other vegetable tacos.