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Kamiya, red quinoa, kale, beets, garbanzo beans, cucumber

from Kalyn's Kitchen®

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

CUCUMBER, TOMATO & GARBANZO BEAN SALAD - 1 can garbanzo beans (chickpeas) , 1 1/2 C diced cucumbers with skin on, 1 1/2 C diced tomatoes, 2 T balsamic vinegar, 3 T olive oil, 1/2 C chopped fresh oregano (or use basil or parsley), salt & fresh ground black pepper to taste, 1/2 C crumbled Feta or goat cheese

RECIPE Prep + cook time: 20 mins Makes enough chickpea beet spread for 4 collard wraps. I like to mash up the avocado instead of stacking slices because it gives a nice creamy texture. The bigger the collards the better. YOU NEED: 8 large collard leaves Veggies of choice (avocado, sliced tomatoes, cucumbers, sprouts, etc.) and even quinoa or sunflower seeds are nice Chickpea beet spread For Chickpea beet spread: 10 oz soaked or canned garbanzo 1/2 a med-sized beet, peeled

from Savory Simple

Spicy Tahini Kale Chips

Kale Chips - #vegan

from Ambitious Kitchen

Lemon Blueberry Quinoa Pancakes

quinoa and blueberry pancakes 1 cup cooked quinoa 3/4 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon coarse salt 3 large egg whites 1/3 cup plain greek yogurt 2 tablespoons of milk of your choice (skim, soy, almond, coconut) 2 teaspoons fresh lemon juice 1 tablespoon brown sugar 1 teaspoon pure vanilla e


salt + vinegar kale mashed potatoes

salt and vinegar kale mashed potatoes.