chickpeas are pretty rad. here’s a yumyumyummers roundup of my fave chickpea-infused recipes. c’mon, give chickpeas a chance. ;)
blueberry & red bean quinoa salad
chipotle chickpea & tofu flatbread
chipotle tofu & chickpea salad
four-bean & avocado quinoa salad
halo halo
spicy roasted chickpeas
quick poll: what is your fave chickpea dish?
mmmm… bacon…
here’s another recipe in ode to bacon. this gluten-free, creamy dip is surprisingly easy to prepare and makes for a great appetizer for your next dinner party, gameday or — you guessed it — baconpalooza!
the bacon:
– heat up 1-2 tbsp extra-virgin olive oil in large saucepan on medium heat
– add 5-6 strips of country-style bacon to pan
– fry bacon in pan for a few min until slightly crispy on both sides
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan to add to dip mixture
the dip:
in a small mixing bowl, mix & fold together the following ingredients together until well-combined:
– 1/4 cup low-fat, plain greek yogurt
– 100g chevre frais
– crispy-fried bacon (rough chop into bacon bits)
– 5-6 small dried figs (rough chop into small pieces)
– season w/ ground black peppercorns
– drizzle bacon fat leftover from pan
food styling:
– serve immediately, best served warm
– pairs well w/ gluten-free chips or your fave crackers
– store leftovers in an airtight container in the fridge
quinoa — golden. red. black. any difference in taste? not really, but the red quinoa definitely adds a vibrant burst of colour to this simple gluten-free salad. beauty.
check out this organic red quinoa that i recently picked up at one of my fave local markets in town — casel marché. i thought red quinoa would be perfect for this easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).
for another spin on this recipe, check out this previous yumyumyummers post.
the red quinoa:
– bring to a boil: 1 cup (250mL) organic red quinoa & 1.5 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork
the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 1 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground rainbow peppercorns
yumyumyummers 