CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1 spring or red onion, roughly chopped
• 1 jalapeno, minced
• 2 ears of corn, sliced off the cob
• 2 cups cooked chickpeas 
• 1 lime, juiced
• 1 teaspoon tamari 
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup cherry tomatoes, halved
• 1 teaspoon sea salt
• Freshly ground pepper, to taste
• Shredded red cabbage, to top (opt.)
• Hot sauce, to serve
• Limes, to serve

Avocado Cilantro Pesto:

• 1/2 avocado
• 1 large bunch of cilantro, stems and leaves
• 2 limes, juiced
• 1/4 cup walnuts
• 2 garlic cloves, roughly chopped
• 2 jalapeños, roughly chopped
• 1 teaspoon sea salt
• 1-2 tablespoons honey, to taste
• 2 tablespoons olive oil
• Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

PRESERVED LEMON GRAIN BOWL

Whenever I’m seeking comfort at dinnertime, I usually end up with a hodgepodge of quinoa, vegetables and some tahini sauce with enough accoutrements to make up for the initial simplicity.  It's a meal I have on repeat, changing up the grain or type of lentil depending on what I have on hand.  They’re uncomplicated, nourishing meals that do the trick when you need warmth (literally and figuratively) in a bowl.

When I’m really in the mode to make “weeknight” dinner into something a little more spectacular than a Topanga Canyon macro bowl, enter preserved lemons.  These salty-sweet lemons are the older/wiser cousin of fresh lemons with an almost indescribable aroma.   Although usually found at specialty food stores, it’s just as easy to make them at home (with a little or a lot of patience). You can make them authentically, quick-preserved or even “pickled” like Ottolenghi. I use them most in my self-described "hippie bowls" to add something lively (when you need some extra inspiration in your life). It's a weeknight win-win.

Grain Bowl with Preserved Lemons (gluten-free, dairy-free opt.) Serves 4

• 1 cup dried chickpeas
• 1 cup tri-color quinoa
• 1/3 cup sunflower seeds, toasted
• 3 preserved lemons, rinds only & diced small (save pulp for another use)
• 4-5 kale leaves, de-stemmed and chopped 
• 1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)
• 5-6 sprigs of fresh mint, chopped
• 8 dried apricots, diced
• 3 oz. feta, crumbled
• Black sesame gomasio, to top (optional)
• Sea salt to taste
• freshly ground pepper

Tahini Miso Dressing:

• 2/3 cup tahini
• 1 tablespoon white miso paste
• 1/2 lemon, juiced
• 1 teaspoon tamari
• 1/3-1/2 cup water, depending on desired consistency

In a saucepan, add chickpeas and enough water to cover by about 4 inches.  Bring to a boil, then cover and let sit for one hour.  This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes.  Drain, rinse in cold water and set aside to cool.

In another saucepan, add quinoa, 2 cups of water and a pinch of salt.  Bring to a boil, then simmer for 14-16 minutes or until fluffy.  Set aside to cool.

In a small bowl, whisk all dressing ingredients together until smooth & desired consistency.

In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricot.  Season to taste with sea salt and pepper and mix well to combine.  Top the grain bowl with crumbled feta and gomasio (optional).  Finish each serving with a generous drizzle of tahini miso dressing.  Serve immediately!

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE

I've always been a huge advocate of salads, especially those that can double as actual meals. So many people think salads can't fill them up, or worse, they get the "restaurant salad" which is arugula and a shaved something (which won't fill you up for more than 10 minutes).  It's a recipe for thinking salads only belong as starters.

Another thing, I use the word salad as a lose term.  It doesn't have to be green, or even made OF greens (ex: quinoa salad). This shaved asparagus salad is as light as Springtime (which it finally is!!), but satisfying enough to be a main meal.  Even though the radish is technically shaved, it's not the only thing on this salad. The crunchy chickpeas (addictive enough on their own) add such amazing texture and the true holding power to this "green" salad.  

Even though this meal is meat & dairy-free, you won't even notice.  As the days are starting to get warmer, I'm looking a lot to these hybrid salads.  Something not too cold, not too hot.  Something a little in between Spring & Summer...

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE (Gluten-free & Vegan) Serves 4

•  2 (15-ounce) cans chickpeas, drained
• 2 tablespoons olive oil
• 1 teaspoon sumac powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon sea salt
• 1.5 lbs asparagus
• 2 small watermelon radishes, shaved
• 1 cup microgreens, loosely packed

Lemon Caper Dressing:

• 1/2 lemon, juiced
• 1-2 teaspoons capers
• 1 teaspoon caper liquid
• 1 garlic clove, minced
• 1/2 small shallot, minced
• Sea salt to taste
• Freshly cracked pepper
• About 1/4 cup extra virgin olive oil, or to taste

Preheat oven to 400 degrees (°F). 

In a mixing bowl, dry chickpeas well.  Mix together with spices, salt, pepper and olive oil.  Make sure chickpeas are evenly coated.  Then, place in an even layer on a foil-lined baking sheet.  Bake for 35-40 minutes or until super crispy and browned.  Set aside to cool.

Trim the edges off all asparagus stalks.  Using a vegetable peeler, shave asparagus, and add to mixing bowl.  Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl.  I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.

In a small jar, add all dressing ingredients and shake until well emulsified/combined.  Drizzle dressing over salad, toss well and add to serving bowls.  Top with roasted chickpeas, microgreens and flaky sea salt.  Serve immediately!

THIS POST WAS ORIGINALLY SHOT FOR H&M !