chickpeas

Garlicky Tamari Roasted Chickpea Salad / January 11, 2018 by Lindsey | Dolly and Oatmeal

Happy New Year, sweet friends! how was your celebration? what did you do?! ours was pretty chill. we had my parents over for a little bit of noshing, then watched the ball drop on the east coast (9pm here on the west coast), so we were in bed by about 10pm. ha! so is life when you have a little munchkin who wakes up early 😉.

2018 not only marks a new year, but it's also the year that dolly and oatmeal will celebrate its 5th year in existence. yay! looking back on 5 years i would never have thought that this space would serve to be what it is today - many thanks to you wonderful people ❤️

but what i resolve to do this year is make this space more of a conversation, a community. you have listened to me talk for 5 years about my life, my husband, my home, my thoughts/ideas, etc. i want to hear about you! i want to get to know you better. what you want to see more, or perhaps less of. what kinds of recipes you want to see moving forward. what you struggle with.

i am here with an open heart and ears. it would awesome if you could take a couple minutes to fill out this **Q UICK POLL** so that way we can get the convo started and i can create content that we all have enthusiasm for, and that can facilitate meaningful conversation about your needs and desires!

i'm so excited for this year, you guys! it's going to be a good one 💕 sending you all big squeezes!

garlicky tamari roasted chickpea salad | v & gf

there are a couple of tricks to get super crisp roasted chickpeas. 1. drain, rinse and completely dry your chickpeas. it takes a bit of planning ahead to let them properly dry, but it's worth the wait. 2. roast them on a baking sheet - no parchment paper. this seems to crisp them better. 3. serve and eat them pretty much out of the oven. let them cool for 5-10 minutes so you don't scorch your mouth. but they should generally be eaten on the warm side.

| serves 4 |

dressing:

2 tablespoons white wine vinegar
1 tablespoon mayonnaise (i use this one)
2 teaspoons dijon mustard
1 teaspoons coconut nectar
1/4 cup extra virgin olive oil
salt & pepper

salad:

1 bunch curly kale, shredded
8 ounces brussels sprouts, shredded using a mandolin or a sharp knife
half of a small red onion, sliced thin
1 crisp apple (such as a honeycrisp, pink lady, or gala), cut into matchsticks
garlicky tamari chickpeas
2 tablespoons toasted sesame seeds

chickpeas:

1 15-ounce can chickpeas, drained and rinsed, and dried completely
1 tablespoon extra virgin olive oil
2 1/2 teaspoons gluten-free low sodium tamari sauce
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
pinch of cayenne (optional)

method

whisk together the vinegar, mayo, mustard, and coconut nectar until the mayo is dissolved. drizzle in the oil until the dressing is creamy and emulsified. season with salt and pepper and store in a lidded container in the refrigerator until ready to use.
preheat oven to 400°F. combine the chickpeas, oil, tamari, garlic powder, salt, and cayenne (if using) until combined. dump chickpeas out onto a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes. remove from oven and let cool for 10 minutes.
while the chickpea are cooking, combine the kale and brussels sprouts with about 1 tablespoon of dressing and give everything a 3-minute massage, until the kale has softened a bit. then toss in the onion and apple.
drizzle the dressing over top and toss everything once more. top the salad with the warm garlicky tamari chickpeas and sesame seeds, serve immediately.

more chickpea recipes:

turmeric-chili roasted chickpeas & pear salad

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea bean bowl w/ toasted breadcrumbs & dill tahini

Chickpea & Avocado Tzatziki Salad + A Grohe Faucet Giveaway! / June 1, 2016 by Lindsey | Dolly and Oatmeal

Chickpea & Avocado Tzatziki Salad | dolly and oatmeal

when i first began to conceptualize my cookbook everything was basically a blur. writing an ingredient-based, single-subject book seemed a little one dimensional, so i really wanted to ground it in something tangible, something that gave the subject of chickpea flour some context. using chickpea flour throughout the year to highlight its versatility made sense to me, and more broadly how to incorporate chickpea flour into dishes throughout the year so you're not stuck with a whole bag of it just for those times you want to make socca.

pretty early on in my book proposal process i wanted the chapters to flow as months of year rather than chapters made up of appetizers, entrees, desserts, etc., from there, i tried to give each month an equal amount of breakfast options, lighter lunch fare, entrees, and sweets. one category i didn't plan on having much inventory in was the snacking/noshing section. as i got into the recipe testing phases, i started playing around with a chickpea "polenta" dish. during that process i saw that when chickpea flour and water was heated over the stove, it turns into a melted cheese/roux consistency. i had an idea of adding that creamy mix to a nut-based dip or cheese sauce to give it even more rich texture. so many of them turned out so good, and tasted so spot on, that i included a bunch in the book.

one of those recipes was a chickpea flour-based tzatziki dip that comes so close to the original, that i still question whether i'm eating dairy or not. besides using it for dipping, i love adding it to grain bowls or salads as a creamy alternative to a tahini or yogurt-based sauce. in this recipe it's the dressing for a super simple chickpea and avocado salad that adds a mellow coolness from the dill and cucumber. this is a perfect picnic salad (it's totally vegan, so you don't have to worry about it going bad on a warm day), a simple lunch, or as a companion to a dinner meal.

as for the major giveaway! grohe was kind enough to send me one of their stellar new faucet to try out, and i couldn't be more impressed with not only the design, but its functionality as well. when it comes to faucets i'm not that picky. if it works and does the job, i'm pretty happy about it. but after experiencing its pull-out spray head, and the toggle between normal water flow and spray, i'm pretty much smitten. as for the giveaway, grohe is giving away 4(!!!) of their eurocube faucets to 4 lucky winners, with the first winner being chosen Friday, June 10, and the final winner being chosen Friday, July 3. enter here for a chance to win (giveaway is open to US residents only). good luck! :)

*this post was created in partnership with grohe. all opinions, as always, are my own.

chickpea &avocado tzatziki salad | v

if you're not vegan/dairy-free feel free to use a tzatziki of your choice (even though i think you should give mine a shot - wink,wink). i also think that cannellini or navy beans would work well here, as well as any fresh greens you have on hand.

| serves 2 as a meal, 4 as a side |

tzatizki

1 medium cucumber, grated with a box grater
1 cup water
1/4 cup chickpea flour
1/4 cup raw cashews, soaked (up to 4 hours or overnight)
2 garlic cloves, roughly chopped
1 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
sea salt & fresh pepper, to taste
2 tablespoons chopped fresh dill

salad

1 can chickpeas, drained and rinsed
big handful fresh baby spinach, mesclun greens, or baby arugula
3 radishes, shaved on a mandolin
1 bunch spring onions, white and light greens parts sliced thin
1 ripe avocado, chunked
fine sea salt & fresh pepper, to taste
3 tablespoons -1/4 cup tzatziki
1 teaspoon toasted sesame seeds
herb or vegetable flowers (optional)

method

tzatziki

place the grated cucumber in a fine-mesh sieve. use your palm and push to squeeze out as much liquid as possible; set aside
in a small saucepan, whisk together the water and flour until smooth. turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. remove from the heat.
place the flour mixture, cashews, garlic, vinegar, oil, lemon juice, and salt and pepper, to taste, in a high-speed blender; blend for 1 minute until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. let the tzatziki come to room temperature, then refrigerate for at least 4 hours.
remove from the refrigerator when ready to serve and give it a good stir.

salad

place chickpeas, sliced radishes, onions, and avocado in a large bowl. season with salt and pepper.
add tzatziki and toss. taste and adjust, adding more tzatziki, salt, or pepper if needed.
garnish with toasted sesame seeds and herb or vegetable flowers.

enjoy!

similar recipes:

chickpea bean bowl w/ toasted breadcrumbs + dill-tahini / April 27, 2015 by Lindsey | Dolly and Oatmeal

chickpea bowl w/ toasted breadcrumbs + dill tahini | dolly and oatmeal

me and frank are moving at the end of the week! we're only heading down the block, but among awesome things like that fact that the apartment is a little over 100 sq. ft. bigger than our current place, it also has a backyard! nyc's rents are insane, therefore we never thought we would find and be able to afford a place in our neighborhood with an outside space, so discovering this apartment was a very happy surprise! i can't wait to have a little piece of earth to dig around in, an area to make ours, and to have summer hangs with friends and family. frank, being brought up in north carolina is already plotting to slow-cook some of his favorite meals outside on the grill, as well as other projects that he will now have the room for. however, i'm a bit more excited for our pup, quint to have a space to run around in, dig about, and get curious in the outside elements, him being cooped up in an apartment for most of the day has always made me a bit sad. i'm hoping to come back here soon with an update, and some shots of the new place, and hopefully some backyard progress (especially since we haven't seen it since it was covered in about 2 ft. of snow!).

but on to more important things! today is a special, special post because it's in honor of bringing a tiny babe into the world! the lovely erin from naturally ella is having a baby boy(!), so a few of us are getting together to spread some internet baby shower joy!!! so on this special day, erin, i wish you all the very best in this momentous occasion!

if you're familiar with erin's awesome blog and her cookbooks, then you recognize that she's best known for her simple and delicious vegetarian meals. erin's recipes always inspire me to keep things simple and fresh; that meals with a short list of ingredients and seasonal produce can go a long way! in that spirit i thought i would share a springy meal that's good as a side, substantial for dinner, and plentiful enough for a soon-to-be mama! it's an easy-peasy salad with beans and peas, because a baby and mama are the essential pea (or bean) in a pod!

here's to erin, her family, and her first little one! big hugs to you, lady xo

and i can't wait to check out all the delicious recipes from everyone else who participated in erin's baby shower! go check them out!

chickpea bowl w/ toasted breadcrumbs + dil-tahini | dolly and oatmeal

chickpea bean bowl w/ toasted breadcrumbs + dill tahini (gf + v)

the dill-tahini adds an herby note, but if you're not a fan of dill substitute another herb like basil, tarragon or parsley. if fresh fava beans or shelling peas haven't made it to your neck of the woods yet, simply sub. in a frozen variety. and as far as gluten-free breadcrumbs go, my favorites are Ian's brand (italian seasoned), and a local brand, Aleias (also italian seasoned).

| serves 2-4 |

1/4 cup tahini paste
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon finely chopped dill, more for serving
salt + pepper, to taste
1/4 cup water
1 can chickpeas, rinsed and drained
1 pound english shelling peas, shelled
1 pound fava beans, shelled
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
handful of baby arugula
1 tablespoon chopped parsley
1-2 tablespoons toasted gluten-free breadcrumbs, ground

method

make the tahini. whisk together tahini, garlic, lemon juice, dill, salt, pepper, and water. Set aside until ready to serve.
cook the beans and peas. bring an inch of water to a simmer and steam the fava beans for approximately 2-3 minutes, until just tender; run under cold water to stop them cooking. place peas in steamer and cook for 1 1/2-2 1/2 minutes, until just tender (cook time depends on freshness and size of peas); rinse under cold water to stop from cooking. remove outer layer of fava beans and discard.
in a serving bowl, toss chickpea, fava beans, peas, arugula, parsley, oil, vinegar, and a few pinches of salt and pepper. toss in breadcrumbs and a few tablespoons of tahini sauce, taste and adjust seasoning; garnish with leftover dill and serve.

enjoy!