tuscan kale and garbanzo beans (vegan)

our weeknights are so hectic and crazy, so i really appreciate when we have something ready to go in the refrigerator for dinner that can just be reheated as we run from one event to another.  i like to do what i can on the weekends to prep for the week in order to make our week nights easier.

over the weekend, ryan was flipping through wegman's menu magazine and found this tuscan kale and garbanzo bean recipe.  it sounded great, so i made a big pot of it on sunday and it has been feeding us all week long.  it's a healthy recipe, packed with lots of veggies.  it's both delicious and filling, and it's vegan too!

tuscan kale and garbanzo beans
prep time: 10 minutes
cooking time: 40 minutes
yields: 10 servings
adapted from wegman's menu magazine

ingredients:
2-3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 large carrots, diced
4 celery stalks, diced
4 garlic cloves, minced
2 (15 oz.) cans low-sodium garbanzo beans, drained and rinsed
1 (28 oz.) can low-sodium diced tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon ground coriander seeds
3 dried bay leaves
1 (24 oz.) jar tomato sauce
3 1/2 cups water
16 oz. kale, cleaned and chopped
salt and pepper to taste

directions:
in a large soup pot, heat the olive oil over medium heat.  add the diced onion, carrots, and celery.  saute until tender (about 5-6 minutes).  add minced garlic and saute for 1 minute.  add beans, diced tomatoes, spices, and bay leaves.  cook for 2-3 minutes.  add tomato sauce and water.  bring to a simmer on high, and then reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes.  discard bay leaves, add the kale, and cook, stirring occasionally, for 10 minutes.  serve warm.

enjoy!

love, laurie

orzo salad with kale, chickpeas, red onion, and feta cheese

we have been absolutely loving lunch salads lately.  often we will make an extra large salad on sundays and then portion the salad out into small containers to take to work for our lunches during the week.  it's a great way to have a homemade meal for lunch at work, while still keeping your diet in check.

this salad is chock full of orzo and chickpeas.  fresh kale plays the role of a leafy green, and the whole thing is topped off with red onion and feta cheese.  the lemon dressing gives it just the right amount of zing too.  this is a delicious salad that is healthy and will make you feel better about the slice of pie that you just ate the night before for dessert!

orzo salad with kale, chickpeas, red onion, and feta cheese
prep time: 5-10 minutes
cooking time: 10-15 minutes
yields: 10 servings
adapted from kalyn's kitchen

salad ingredients:
1 1/3 cups dry orzo
4-5 cups fresh kale
1 teaspoon extra virgin olive oil
1 (15 oz.) can chickpeas, drained and rinsed
1/2 small red onion, finely chopped
8 oz. feta cheese, crumbled

dressing ingredients:
1 large lemon
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper

directions:
to make the salad: cook the orzo according to the package directions, drain, and set aside to cool.  meanwhile, cut the kale leaves away from the stalks and coarsely chop the leaves.  in a large frying pay, over medium heat, heat the olive oil.  add the kale, and cook until the kale begins to wilt slightly (about 1-2 minutes).  place the kale into a large bowl.  add the chickpeas, onion, feta, and orzo.

to make the dressing: zest and juice the lemon.  whisk together the lemon zest, lemon juice, vinegar, and olive oil.  season with salt and pepper to taste.  add the dressing to the salad and toss well to combine.

enjoy!

love, laurie

roasted vegetable salad with chickpeas and feta cheese

we really enjoyed the healthy southwestern quinoa salad that we made last week.  we took it to work all week for lunch, and it was delicious.  this week, we were looking for another healthy salad recipe, and we were happy that we found this one . . .

this roasted vegetable salad with chickpeas and feta cheese is a delicious healthy salad for lunch.  the roasted vegetables give the salad a deep and rich flavor that combines perfectly with the mild chickpeas and the salty feta cheese.  the honey adds just the right amount of sweetness to balance out the vinegar in the dressing too.  this salad is great for keeping you full and satisfied while still keeping your diet on track!

roasted vegetable salad with chickpeas and feta
prep time: 10-15 minutes
roasting time: 30 minutes
yields: 8 servings
adapted from annie's eats

salad ingredients:
1 quart grape tomatoes, halved
2 large red bell peppers, chopped
1/2 cup red onion, chopped
1 (15 oz.) can whole kernel corn, drained and rinsed
6 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 teaspoons freshly ground pepper
2 (15 oz.) cans chickpeas, drained and rinsed
6 oz. feta cheese, crumbled
1/4 cup fresh chives, sliced

dressing ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey

directions:
preheat your oven to 400 degrees F.  on a large cookie sheet lined with aluminum foil, combine the grape tomatoes, red bell pepper, red onion, corn, and garlic.  drizzle 1 tablespoon of olive oil over the vegetables and season with ground pepper.  toss to make sure that the vegetables are evenly coated.  roast the vegetables in the oven for 30 minutes.  once done, remove the roasted vegetables from the oven, and allow them to cool completely.  in a large bowl, combine the roasted vegetables with the chickpeas, feta, and chives.  in a separate bowl, whisk together all of the dressing ingredients.  pour the dressing over the salad and toss to make sure that the salad is evenly coated with the dressing.  refrigerate and serve cold.

enjoy!

love, laurie

smashed chickpea and avocado salad sandwiches

we absolutely love hummus and guacamole.  so, we were really excited when we found this healthy recipe which joined chickpeas and avocado together in sandwich format!  the combination of the smashed chickpeas and the avocado made for a deliciously creamy salad which was heavenly between two slices of multi-grain bread.  the fresh cilantro and the lime juice added just the right amount of zing to the sandwich too.  what's better than a yummy sandwich that is healthy for you?! 

we want to make these sandwiches again and add lettuce, tomato, and sprouts to them too.  if you enjoy chickpeas and avocado, then this sandwich is a must try!  

happy wednesday!

love, laurie