#fillingfood

[curvyhealthfit]

[mariamirrors]

james williams

[jpfuentes2]

yasmine n majchrzak

[angelcosta78]

These Spicy Chickpea Veggie Burgers are perfect for vegans and those following a gluten-free diet. Packed with flavor and protein from chickpeas and spices, they're easy to make and incredibly satisfying.

Ingredients: 2 cans 15 ounces each chickpeas, drained and rinsed. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 3 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 1/4 cup gluten-free oats. 2 tablespoons chickpea flour or any gluten-free flour. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1 tablespoon olive oil. 4 gluten-free burger buns. Lettuce, tomato, and your favorite vegan condiments for serving.

Instructions: In a food processor, combine the chickpeas, red bell pepper, red onion, garlic, cilantro, and parsley. Pulse until the mixture is coarsely chopped but not pureed. Transfer the mixture to a large mixing bowl and add the gluten-free oats, chickpea flour, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to combine. Divide the mixture into 4 equal portions and shape them into burger patties. Heat the olive oil in a skillet over medium heat. Add the chickpea burger patties and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. Serve the spicy chickpea veggie burgers on gluten-free buns with lettuce, tomato, and your favorite vegan condiments. Enjoy your delicious vegan and gluten-free chickpea veggie burgers!

Prep Time: 20 minutes

Cook Time: 10 minutes

yasmine n majchrzak

[goddamnawesomenailart]

A delicious and colorful Southwest-inspired salad featuring grilled red onions, couscous, black beans, and a zesty lime dressing. Perfect for a healthy and satisfying meal.

Ingredients: 1 cup couscous. 2 cups water. 2 red onions, sliced into rounds. 2 tablespoons olive oil. 1 cup cherry tomatoes, halved. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/2 cup red bell pepper, diced. 1/2 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons red wine vinegar. 2 teaspoons chili powder. Salt and pepper to taste. Mixed greens for serving.

Instructions: Prepare couscous: In a saucepan, bring 2 cups of water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high heat. Brush the red onion rounds with olive oil and grill for 2-3 minutes per side until charred and tender. Remove from grill and let cool. In a large bowl, combine cooked couscous, grilled red onions, cherry tomatoes, black beans, corn, red bell pepper, and cilantro. In a small bowl, whisk together lime juice, red wine vinegar, chili powder, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve the salad over a bed of mixed greens, garnish with additional cilantro if desired, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ccobumc

[bonobagel]

This roasted tomato spaghetti is a delicious dish made with crispy breadcrumbs, sweet cherry tomatoes, garlic that smells great, and oregano that tastes great. It's an easy, filling meal that's great for any event.

Ingredients: 300g cherry tomatoes. 2 tbsp olive oil. Salt and pepper to taste. 200g spaghetti. 2 cloves garlic, minced. 2 tbsp breadcrumbs. 1 tsp dried oregano. Fresh basil leaves for garnish.

Instructions: Start by heating the oven up to 400F 200C. Toss cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper in a baking dish. Bake for 20 minutes, or until soft and a little charred. In the meantime, cook the spaghetti until it's al dente according to the directions on the package. Remove the water and set it aside. Set the skillet over medium-low heat and add the rest of the olive oil. For about one minute, until the garlic smells good, add the minced garlic. Put dried oregano and bread crumbs in the pan. It will take about 34 minutes of stirring constantly cooking until the breadcrumbs are golden brown and crispy. Mix the cooked spaghetti with the breadcrumb mixture and roasted tomatoes until everything is well mixed. Add fresh basil leaves on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

JFF DUT TC

[garyandlinda]

A delightful and protein-packed salad featuring quinoa, edamame, and a zesty sesame ginger dressing. Perfect for a healthy and satisfying meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 cup edamame frozen or fresh. 1 red bell pepper, diced. 1 cucumber, diced. 2 carrots, grated. 1/4 cup chopped fresh cilantro. 1/4 cup chopped scallions. 1/4 cup toasted sesame seeds. 1/4 cup sliced almonds. Dressing:. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 tablespoon fresh ginger, minced. 1 clove garlic, minced.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. While the quinoa is cooking, blanch the edamame in boiling water for 3-4 minutes, then drain and rinse with cold water. In a large mixing bowl, combine the cooked quinoa, blanched edamame, diced red bell pepper, diced cucumber, grated carrots, chopped cilantro, sliced scallions, toasted sesame seeds, and sliced almonds. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic to make the dressing. Pour the dressing over the salad ingredients in the large mixing bowl and toss everything together until well coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold and garnish with additional sesame seeds, cilantro, or scallions if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Two Johns

[berserkblossom]

This sandwich is tasty and good for you. It has a hearty chickpea salad with cranberries and walnuts for crunch. Great for a quick and filling meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup dried cranberries. 1/2 cup chopped walnuts. 1/4 cup diced red onion. 1/4 cup chopped celery. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. 4 whole grain burger buns. Lettuce leaves for garnish optional.

Instructions: To make the chickpeas mostly smooth, use a fork or potato masher to mash them in a large bowl. Leave some chunks behind. To the mashed chickpeas, add chopped red onion, chopped celery, chopped walnuts, and raisins that have been dried out. Combine well. Put Dijon mustard, lemon juice, and mayonnaise in a small bowl. Mix everything together well. Add the mayo and mustard mix to the chickpea salad and mix it all together until it's well covered. Add pepper and salt to taste. If you want, you can toast the whole grain burger buns. Give each burger bun an equal amount of the cranberry walnut chickpea salad. If you want, you can add lettuce leaves as a garnish. Cranberry Walnut Chickpea Salad Sandwich is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

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