Tag Archives: Chickpeas

Native Foods Yo Amigo taco salad copycat


Springtime is just a great time for those of us that hate pants. Seriously, who came up with the idea to wear straightjackets on our legs?! It’s torture. Unfortunately, for about 8 months out of the year the city of Chicago tries to make me a more flexible person by essentially requiring I wear pants everywhere. This makes me crabby. Kind of like when a social situation calls for drinking beer (I’m not a fan). Worst thing ever: drinking a beer in pants. Kill me now.

Luckily, it’s getting warmer here in Chicago, which means I wear skirts exclusively, AND during lunch I can walk the 3/4 mile to my favorite lunch place, Native Foods. I almost always get the Yo Amigo Taco Salad, which is amazing. If the worst thing ever is drinking a beer in jeans, then this salad is drinking a margarita in a skirt.


Yo Amigo Taco Salad Copycat, serves 2

-1 can chickpeas, drained and rinsed
-2 cloves garlic
-1/2 cup cashews
-1 T taco seasoning
-1 T olive oil
-1 head romaine, roughly chopped
-1/2 c salsa (I love Pioneer Woman salsa!)
-1 avocado
-1 scallion, chopped
-1/2 cup corn tortilla chips, crushed


Chipotle dressing:
-3/4 cup vegan mayo (I used Nasoya since they sent me some to try!)
-3 chipotle chilis in adobe sauce
-2 cloves garlic
-1/4 c loosely packed fresh cilantro leaves
-1/2 t salt
-1/4 t pepper


First the dressing: Add all ingredients to a blender and blend until smooth. Refrigerate until ready to eat.

For the salad, first we need to make the taco “meat”. Add your chickpeas, cashews, taco seasoning, and garlic cloves to a food processor and process about 15-20 seconds. Drizzle oil through the top spout to keep everything moving.


It will look like this when you are done.


Now add your chopped romaine to a salad bowl and top with half of the taco “meat”.

Add about 1/4 cup of salsa.

Slice about half of the avocado and add it on top, with a sprinkle of scallion.

Top with your dressing and the crushed corn chips.

If you don’t like this salad, you must be one of those “jeans and t-shirt” people. And we’ll just have to agree to disagree on both fronts.

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Most hilarious search terms and Roasted Garlic & Carrot Hummus


Whenever I need a quick pick-me-up, I glance through the google search terms that lead people to this blog. There are some real gems in there. For example:

fat belly sew     (hmmm… I guess they get my fish costume?)
mouse poop in quinoa      (huh!?!?)
ironic mattress      (huh?!?!)
how many calories are in a piece of toast
panty shelf      (guessing they end up at my PANTRY shelf – big difference)

Good times. I’m sorry I can’t help the gal who found mouse poop in her quinoa. That’s rough.

In other news, we’ve been getting tons carrots and garlic from our CSA. I was inspired by this recipe, which I found after googling how to get mouse poop out of my garlic and carrots. Just kidding.

Roasted Garlic & Carrot Hummus, makes about 4 cups
-1 bunch carrots
-1 head garlic
-about 1/2 cup olive oil
-1 can chickpeas
-2 T tahini
-1 T cumin
-1 T corriander
-juice of one lemon
-salt & pepper


Prep: Preheat oven to 375. Wash and cut your carrots so they are about the same size. Cut the top off your garlic head so the tops of the cloves are exposed. Drain and rinse chickpeas.

Let’s do this:
Line up your carrots on a cookie sheet with your garlic. Drizzle some of the olive oil over the garlic cloves. Drizzle (or spray, if you have an olive oil mister) olive oil on the carrots. Reserve the remaining olive oil for the hummus.


Roast for about 30 minutes or until carrots and garlic are tender. Add carrots and garlic to a food processor and process until smooth.


Add chickpeas, tahini, spices, and lemon juice to food processor. Drizzle in olive oil until desired consistency is reached, then season with salt & pepper.


Sprinkle with a little extra cumin and serve!


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Asparagus, chickpea, dandelion and green pea one-pot wonder

There’s nothing like a one-pot wonder to make my night! As you might have noticed, I got Heidi Swanson’s new book in the mail and I couldn’t wait to put one of her spring recipes to use!!! I needed to get rid of some asparagus and green peas, so I added them to her chickpea and dandelion dish, with great results.

I’m a lover of all greens, but if you don’t like stronger greens, then go for something milder than the dandelion, like spinach or kale. Dandelion is not for the faint of heart, but I like it. Heidi says to look for young dandelions that are about the length of a pencil.

Asparagus, chickpea, dandelion and green pea one-pot wonder, inspired by Super Natural Every Day

Go get:

1 can chickpeas, drained and rinsed
1 bunch thin asparagus
1 bunch dandelion (I cut mine into 3 inch pieces to make it easier to cook)
1 c fresh peas (you can also use frozen)
4 cloves garlic
zest from one lemon
3 T olive oil
1 t sea salt
Let’s do this:

Get a big ol’ skillet and add the olive oil, garlic, and salt while it is still cold. Stir until the garlic starts to cook but don’t let it turn brown. Add the asparagus and cook for about 3-4 minutes, stirring occasionally. Add the peas and dandelion and cook/stir for about 3-4 more minutes, until the dandelion starts to wilt. Stir in the chickpeas to warm them up, and add in the lemon zest right before you take the skillet off the heat. Add more salt if needed and serve!


The thing I really love about Heidi’s recipes is that I always look at the ingredient list and think that they will be bland, but she gets me every time with a delicious flavorful recipe! Touche, Heidi, touche.

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Sweet potato hummus


Appetizers make me happy. Sometimes I eat “appetizers” for dinner (in larger-than-dinner-sized portions). Sometimes I make appetizers so that I can add them to everything else I eat all week.

Here’s one of them:

Sweet Potato Hummus, inspired by Power Foods

Go get:
2 large sweet potatoes
1 can chickpeas
Juice from one lemon
1/3 cup tahini
2 T olive oil
1 T ground cumin
2 garlic cloves
1/2 t salt
paprika for garnish
Let’s do this:

Cut your sweet potatoes into about 1 inch chunks. Fill a large pot with about 2 inches of water and bring to a boil. Add the sweet potatoes in a steamer basket and cook until tender. Took about 18 mins for me.

Process the garlic in your food processor so you don’t have to mince it. Add the sweet potatoes, chickpeas, lemon juice, tahini, olive oil, cumin, and salt. Process until smooth. Garnish with paprika.

Serve with pita chips or bell pepper (like I did!). Try not to eat it all in one sitting. But man, this would be good on a sandwich. And everything else I’m eating this week.



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Chickpea burgers

What is it about a burger recipe? Every bean burger recipe I see I want to try. Maybe I’m subliminally trying to recreate the famous Earwax burger that I love so much (if you don’t live in Chicago, I know it sounds gross, but its has nothing to do with actual earwax and is amazing – trust).

Angela did a vegan recipe link love a while back and I was blinded by a chickpea burger recipe I’ve been dreaming about ever since. So – I’ve been dreaming about chickpeas, early morning phone calls, and 6th grade health class, amongst other things. Are you scared yet?

Chickpea burgers, adapted from A Healthy Passion

You’re gonna need:

4 T olive oil
1/2 yellow onion
5 cloves garlic (these were pretty garlic-y, so use less if you don’t like garlic!)
1 15 oz can garbanzo beans, drained and rinsed
1/2 c fresh cilantro
2 T fresh rosemary
1/4 c tahini (don’t know what this is? its made from sesame seeds and looks like peanut butter!)
juice from one lime
1 t salt
1/2 t freshly ground pepper
1/2 cup whole wheat bread crumbs

Let’s do this:

Heat 2 T of olive oil in a pan and add onion. Saute until soft, stirring occasionally, about 7 minutes.

Add garlic to food processor and process for a few seconds until minced. Add garbanzo beans and process until smooth. Add cilantro, rosemary, tahini, lime, salt, and pepper and pulse until combined.

Empty the contents of the food processor into a bowl and add the onions and breadcrumbs. Mix well.

Form into six patties. Heat a skillet on medium high, add 2 T olive oil, and cook for 6 minutes per side or until browned. I served these on top of salad with tomatoes, but they would be good on buns too!