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Chickpea Lettuce Wraps

 

Two lettuce leaves each filled with a mixture of chickpeas, mango, tomatoes and onions .

Chickpea Lettuce Wraps

Here's a fresh and colourful plant-based meal! Bonus: It's a no-cook recipe that's ready in less than 10 minutes!
Course Main Course, Salad, Snack
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 cup canned chickpeas
  • 1 head Boston or romaine lettuce
  • 1 mango or orange or peach, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper to taste

Dressing

  • 1 lime, juiced (about 2 Tbsp)
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced

Instructions
 

  • Rinse and drain the chickpeas. (Or save the bean water - also called aqua faba - for another recipe.)(Use any leftover chickpeas for another salad or stew.)
  • Wash and dry lettuce leaves.
  • In a large bowl, combine chickpeas, mango / orange, tomatoes and red onion. Toss in cilantro.
  • In a small bowl or measuring cup, whisk the dressing ingredients.
  • Add dressing to the chickpea mixture. Toss gently to coat. Season with salt and pepper to taste.
  • Scoop the chickpea mixture into a lettuce leaf. You may also add lettuce into the chickpea mixture to make a salad. Enjoy!

Notes

Adapted from a recipe by the Canadian Pulse Industry.
Keyword chickpeas, plant-based, vegan, vegetarian

Butternut Squash & Quinoa Salad

 

A salad platter filled with salad that includes butternut squash, tomatoes, quinoa, arugula and cheese cubes.

Butternut Squash & Quinoa Salad

Hands down, quinoa is one of my favourite grains! The natural sweetness from the roasted butternut squash pairs so well with the peppery arugula.
Course Salad

Ingredients
  

  • 3 cups chopped butternut squash (about 1 small or 1/2 medium sized squash)
  • 2 tbsp canola oil
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked quinoa
  • 2 cups arugula (or other leafy green)
  • 1 container (255 g) grape tomatoes, quartered
  • 1 cup diced firm Ontario cheese

Salad dressing

  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 garlic clove, minced (optional)
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 400 F.
  • In a large bowl, toss butternut squash with oil, thyme, salt and pepper. Spread onto parchment-paper lined baking sheet. Roast for about 30 minutes or until tender and golden.
  • Add cooked quinoa to salad platter. Add arugula, roasted butternut squash, tomatoes and cheese. Toss.
  • In a small bowl, whisk together salad dressing ingredients. Drizzle dressing over salad when ready to serve.
Keyword butternut squash, quinoa, Salad

Black Bean, Corn & Avocado Salad

 

Bean, corn and avocado salad in a large white platter

Black Bean, Corn and Avocado Salad

Take one can of black beans and dress it up with corn, tomatoes, and creamy avocado. The lime juice vinaigrette and cilantro give this vibrant salad a fantastic fresh flavour.
Prep Time 10 mins
Cook Time 0 mins
Course Salad
Cuisine Vegan, Vegetarian

Ingredients
  

Salad

  • 1 can (19oz/540mL) black beans, drained and rinsed
  • 1 cup corn (fresh, canned or frozen thawed)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 small red onion, diced
  • 1 avocado, diced
  • 1/2 cup cilantro, roughly chopped Add more cilantro if you like!

Dressing

  • 1/3 cup lime juice (about 2 limes)
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp sugar
  • 1/4 tsp salt

Instructions
 

  • Gently toss salad ingredients ina large serving bowl.
  • Whisk dressing ingredients in a small bowl.
  • Pour the dressing over the bean salad and toss to coat.
Keyword avocado, avocado salad, bean salad, Black Bean, Corn & Avocado Salad, black beans, corn, lime, quinoa and beet salad, summer salad

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