Ingredients:

• One 14 oz. can of whole chickpeas 
• 1 tablespoon of extra-virgin olive oil
• 1 tablespoon of fresh-squeezed lemon juice
• ¼ teaspoon of salt
• ¼ teaspoon of cracked black pepper 
• ½ teaspoon of smoked paprika
• ⅓ to ½ cup pitted green olives

Instructions:

• Drain chickpeas through a colander over the sink. (Chickpea water can also be used as a plant-based egg substitute. If you’d like to retain it, drain the chickpeas over an open jar or container that can be sealed airtight. Store in the fridge for up to a week.)
• Transfer chickpeas to a medium bowl and add the olives
• Drizzle with olive oil and lemon juice
• Sprinkle with salt, pepper, and paprika
• Using a spoon, gently mix salad until chickpeas and olives are evenly coated
• Enjoy!

The post 5-Minute Chickpea Salad Recipe appeared first on foodisinthehouse.com.

Ingredients:

• Chickpeas
• Vegan mayo
• Dijon mustard
• Lemon juice
• Salt
• Pepper

Optional ingredients:

• Diced up nori seaweed — provides fishy flavor
• Red onion — adds crunch and flavor
• Garlic powder — adds flavor
• White vinegar — adds tang

Instruction:

Preparing this recipe is incredibly easy. Crack open your can of chickpeas and drain. Mash them up with a fork or in a food processor. Add your ingredients until you get your desired texture and flavor. The best part is you can experiment until you find the exact combination that you like the most.

In terms of how you can eat it, a classic option is to have it in a sandwich. If that’s your intention, we highly recommend using toasted sprouted bread, tomatoes, lettuce, and some pickles for added crunch and flavor.

You can also eat this in a pita, on crackers, or even on its own straight out of the fridge if you’re feeling lazy. Enjoy!

The post The Easiest Vegan “Tuna” Salad Recipe appeared first on foodisinthehouse.com.

Here are 2 delicious ideas you can try next time you want to prepare some chickpeas.

Chickpea Curry

You can make a deliciously creamy chickpea curry in under an hour. Simply fry your chickpeas with onions, garlic and salt and pepper. This will season your chickpeas and make them all lovely and flavorful. Next, keep them simmering with coconut milk, masala paste and spinach leaves. Serve with roasted broccoli drizzled in olive oil for the ultimate finish.

Chickpea Salad

If you don’t want something quite as dense, rich and creamy as the curry—why not try a refreshing chickpea salad? Perfect for light lunches, side dishes or a light meal in the evening, the chickpea salad contains the nutrients of the curry but without the heavy flavors. Combine your chickpeas with red onion, avocado, cucumber, tomatoes, spinach, rocket and coriander. Drizzle in olive oil and add a touch of salt to maximize flavor. Not only is this packed full of vitamins and minerals, but it’s also refreshingly alkaline, which can help keep your gut healthy.

The post 2 Delicious Chickpea Ideas appeared first on foodisinthehouse.com.

Ingredients:

• 3 Tbsp extra virgin olive oil
• 3 Tbsp lemon juice from 1 large lemon
• 1 garlic clove, pressed or minced
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1 1/2 cups cherry tomatoes, halved
• 1 English cucumber, halved and sliced
• 15 oz chickpeas or garbanzo beans, drained and rinsed
• 1/2 medium red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 4 oz feta cheese, diced

Instructions:

1. Combine 3 Tbs olive oil, 3 Tbs lemon juice, 1 pressed garlic clove, 1/2 tsp salt, and 1/8 tsp pepper and whisk together to combine for the dressing.
2. Combine remaining chickpea salad ingredients in a salad bowl and add dressing to taste. Toss and coat the salad with the dressing.

The post This Mediterranean Chickpea Salad is Packed With Protein! appeared first on foodisinthehouse.com.

Ingredients:

• One 14 oz. can of whole chickpeas 
• 1 tablespoon of extra-virgin olive oil
• 1 tablespoon of fresh-squeezed lemon juice
• ¼ teaspoon of salt
• ¼ teaspoon of cracked black pepper 
• ½ teaspoon of smoked paprika
• ⅓ to ½ cup pitted green olives

Instructions:

• Drain chickpeas through a colander over the sink. (Chickpea water can also be used as a plant-based egg substitute. If you’d like to retain it, drain the chickpeas over an open jar or container that can be sealed airtight. Store in the fridge for up to a week.)
• Transfer chickpeas to a medium bowl and add the olives
• Drizzle with olive oil and lemon juice
• Sprinkle with salt, pepper, and paprika
• Using a spoon, gently mix salad until chickpeas and olives are evenly coated
• Enjoy!

The post 5-Minute Chickpea Salad Recipe appeared first on foodisinthehouse.com.

Ingredients:

• Chickpeas
• Vegan mayo
• Dijon mustard
• Lemon juice
• Salt
• Pepper

Optional ingredients:

• Diced up nori seaweed — provides fishy flavor
• Red onion — adds crunch and flavor
• Garlic powder — adds flavor
• White vinegar — adds tang

Instruction:

Preparing this recipe is incredibly easy. Crack open your can of chickpeas and drain. Mash them up with a fork or in a food processor. Add your ingredients until you get your desired texture and flavor. The best part is you can experiment until you find the exact combination that you like the most.

In terms of how you can eat it, a classic option is to have it in a sandwich. If that’s your intention, we highly recommend using toasted sprouted bread, tomatoes, lettuce, and some pickles for added crunch and flavor.

You can also eat this in a pita, on crackers, or even on its own straight out of the fridge if you’re feeling lazy. Enjoy!

The post The Easiest Vegan “Tuna” Salad Recipe appeared first on foodisinthehouse.com.

Here are 2 delicious ideas you can try next time you want to prepare some chickpeas.

Chickpea Curry

You can make a deliciously creamy chickpea curry in under an hour. Simply fry your chickpeas with onions, garlic and salt and pepper. This will season your chickpeas and make them all lovely and flavorful. Next, keep them simmering with coconut milk, masala paste and spinach leaves. Serve with roasted broccoli drizzled in olive oil for the ultimate finish.

Chickpea Salad

If you don’t want something quite as dense, rich and creamy as the curry—why not try a refreshing chickpea salad? Perfect for light lunches, side dishes or a light meal in the evening, the chickpea salad contains the nutrients of the curry but without the heavy flavors. Combine your chickpeas with red onion, avocado, cucumber, tomatoes, spinach, rocket and coriander. Drizzle in olive oil and add a touch of salt to maximize flavor. Not only is this packed full of vitamins and minerals, but it’s also refreshingly alkaline, which can help keep your gut healthy.

The post 2 Delicious Chickpea Ideas appeared first on foodisinthehouse.com.

Ingredients:

• 3 Tbsp extra virgin olive oil
• 3 Tbsp lemon juice from 1 large lemon
• 1 garlic clove, pressed or minced
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1 1/2 cups cherry tomatoes, halved
• 1 English cucumber, halved and sliced
• 15 oz chickpeas or garbanzo beans, drained and rinsed
• 1/2 medium red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 4 oz feta cheese, diced

Instructions:

1. Combine 3 Tbs olive oil, 3 Tbs lemon juice, 1 pressed garlic clove, 1/2 tsp salt, and 1/8 tsp pepper and whisk together to combine for the dressing.
2. Combine remaining chickpea salad ingredients in a salad bowl and add dressing to taste. Toss and coat the salad with the dressing.

The post This Mediterranean Chickpea Salad is Packed With Protein! appeared first on foodisinthehouse.com.