Make Chocolate Covered Coconut Granola. Set aside.Line a baking sheet with parchment paper or a silicone baking sheet. Set aside.Melt the chocolate one of two ways: Use the double-boiler method or use a microwave. For the microwave method, add chocolate chips and coconut oil to a medium bowl. Heat in 20 second increments, until the chocolate is just softened. Be careful not to overheat and burn the chocolate. It will continue to melt as you stir it. Stir until smooth.Pour the melted chocolate onto the prepared baking sheet. Using a rubber spatula, spread the chocolate into an even layer. The thinner the layer, the thinner your bark will be and the more granola you’ll be able to fit.Sprinkle the granola evenly over the chocolate. Use more granola if you want chunkier bark. Use a clean spatula to press the granola lightly into the melted chocolate.Place baking sheet into the freezer for 15-20 minutes. Remove from freezer and break apart with hands. Enjoy!
Pancakes are always my go to fancy breakfast when I’ve got a little more time on my hands to sit back and enjoy breakfast in the morning. They’re always made out to be a big deal but really they require no stress and virtually no time at all! These pancakes have been adapted from The Body Coach’s protein pancakes and can easily be made vegan!
This snap was taken for Good Roots food festival which you can buy tickets for here! And I made the most delicious rhubarb mess to accompany them… it was a pancake match made in heaven!
They are absolutely perfect for both little and big kids (also known as adults) and can be tailored to your taste with different toppings. They are also ideal for PCOSers as a breakfast staple, stabilising blood sugar levels and kicking ass with added protein and healthy fats.
INGREDIENTS
1 banana, chopped
25g oats
1 egg (can be made vegan by using a chia seed egg)
In a blender or nutri bullet, combine the ingredients and whizz until they form a thick mixture.
Heat a pan with a little coconut oil and pour in the mixture to make disks about 10cm in diameter. (I can usually fit about 3 in a pan at once).
Wait until you see the pancakes bubbling and then flip, cooking for a further 2 minutes.
Repeat until you’ve used all the mixture!
Layer with banana, berries or your choice of toppings!
Rhubarb Mess: Trim and chop up the rhubarb and place in a pan over a medium heat. Allow to cook for about 5 minutes, gently stirring as you go until the rhubarb starts to melt away. Add 1 tbsp of maple syrup, 1/2 inch of grated fresh ginger and some the zest of 1 lemon and allow to simmer for a further 3 minutes. Remove from heat and drizzle over your pancakes!
I live in Englewood, NJ but work (and eat!) in NYC, so I guess technically I’m still a city girl : )
I work at a major children’s charity in New York, as the chief fundraiser for a well-respected national program.
What do I do for fun? When would I have time for that? ; ) Well, I cook, of course, and I enjoy scouting the greenmarkets in NYC for fresh produce and other intriguing ingredients for my culinary creations. I have a cat who keeps me on my toes (!) plus a new condo that always need to need something done to it (!!!). I love to travel, and I love to try out new cuisines, so I try to combine those two pleasures as much as possible.
I’d love to find some cooking/eating partners to share my adventures. And if you’re vegetarian, vegan, or at least veg friendly–all the better : ) !
My favorite cookbooks would have to be anything by Molly Katzen, How It All Vegan and La Dolce Vegan by Sarah Kramer, The Joy of Cooking (the trusted authority!), and Savoring the Spice Coast of India by Maya Kaimal (the most amazing, traditional Indian recipes around).
My passions? Food (of course!), travel, art and literature, film (especially indie/foreign), music, animals, and having deep, stimulating conversations with good friends.
Pet peeves? Home repairs that don’t work and contractors who do likewise!!!! (Can you tell I just moved?)
For the raspberry puree, defrost the raspberries and blend them. Strain the mixture through a fine mesh sieve and mix in the icing sugar. Set aside.
Melt the chocolate over a double boiler. Spoon 2 teaspoons of the melted chocolate into each cupcake liner. Use a small spoon to coat the sides. Freeze the cups for 10 minutes.
Once the chocolate has harden, spoon in ½ tablespoon of the raspberry puree. Freeze for another 5 minutes.
Cover the cups with the remaining chocolate. Refrigerate once more, until the cups are thoroughly chilled.
Chickpeas might just be my favorite legume. I can always find them lurking in my cupboard, ready to be used in quick greek chopped salad lunch or to throw in a curry dish when I’m feeling like I want a little plant-based protein but don’t want to cook. Their creamy texture is one I find myself always coming back to. Anyone else a chickpea lover?!
I love bringing you delicious plant-based meals; not only because they’re better for us and the environment, but because they’re convenient and easy to throw together with minimal effort. College students and anyone who finds themselves busy and on the go — this recipe is for you!
Abra and I whipped these vegan pecan apple chickpea salad wraps about 4 years ago and absolutely loved the flavors and texture. It’s reminiscent of an apple tuna salad you had growing up, except there’s no tuna or mayo involved, making it vegan and gluten free.
And guess what? This recipe only takes about 15 minutes to make. YASSSS.
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Everything you’ll need to make these apple chickpea salad wraps
Get ready to fall in love with the flavors and textures in these vegan apple chickpea salad wraps. They’re the perfect combo of sweet and savory with a little crunch in every bite! Here’s what you’ll need to make them:
Chickpeas: the star of the show in these wraps that pack plenty of plant-based protein.
Apple: a little diced apple adds wonderful, juicy sweetness. I love Honeycrisp!
Pecans: add some crunch with toasted, chopped pecans.
Dried tart cherries: okay YUM I love the sweet & tart combo that dried tart cherries give the salad.
Parsley, celery & green onion: for crisp bites of freshness.
For the maple dijon dressing: we’re using a creamy, delicious dressing made with tahini, maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt & pepper.
For the wraps: I like to use large spinach tortillas and add some fresh spinach & shredded carrots for extra color, texture and nutrition. Feel free to use any tortillas you’d like, including grain free ones!
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
Delicious ways to customize
Because these vegan chickpea salad wraps are filled with tons of fresh ingredients, they’re super easy to customize with what you have on hand. Here are some recommendations:
Go nut free: you can absolutely use sunflower seeds instead of the pecans, or omit the nuts altogether.
Try a new protein: if you’re not plant-based or vegetarian, feel free to sub the can of chickpeas for cooked, chopped or shredded chicken breast.
Boost the veggies: as I mentioned, I love to round out the wraps with fresh spinach and shredded carrots. Shredded red cabbage would also be delicious!
Swap your mix-ins: feel free to use dried cranberries, chopped dates or even raisins in place of the tart cherries. Cilantro is also a great sub for the parsley.
Easy vegan chickpea salad wraps in 4 simple steps
You’re 15 minutes away from your new favorite lunch!
Combine the salad mix-ins. Start by mashing your drained chickpeas, then add them to a bowl with the diced apples, pecans, tart cherries, celery, parsley, and green onions.
Make the dressing. Whisk together all of the ingredients for the dressing and add warm water as-needed to get a nice pourable consistency.
Mix the salad together. Add the maple dijon dressing to the chickpea salad and mix it well to combine. Taste and add more salt and pepper as needed.
Wrap it up & enjoy! Finally, add your chickpea salad to 3 large spinach wraps, top with spinach and shredded carrot if you’d like, wrap them up and enjoy! See below for more delicious ways to enjoy the salad itself.
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
More ways to enjoy this apple chickpea salad
Out of large tortillas or looking for other ways to enjoy the salad itself? Here are some delicious ways to eat it:
Serve the salad in a bowl as-is and enjoy as a wonderful side dish that’s perfect for parties.
Add it to lettuce cups or large collard leaves for a low carb wrap option.
Sandwich it between two slices of your favorite bread! My Grandma’s homemade seedy sandwich bread would be perfect.
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
Storing tips
Store any leftover apple chickpea salad or chickpea salad wraps in an airtight container in the refrigerator for up to 4-5 days.
Get all of our delicious vegan lunch recipes here!
I hope you love these vegan apple chickpea salad wraps! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
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The Ambitious Kitchen Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Pecan Apple Chickpea Salad Wraps
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Prep Time 15 minutesminutes
Total Time 15 minutesminutes
ServesServes 3wraps
Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!
Ingredients
For the salad:
1(15 ounce) can chickpeas, rinsed and drained
1cupsmall diced organic honeycrisp apple (from about 1 small to medium honeycrisp apple)
⅓cupcoarsely chopped raw or toasted pecans*
⅓cupdried tart cherries
1stalk of celery, diced
2tablespoonschopped flat-leaf parsley (or sub cilantro)
¼cupchopped green onions
For the dressing:
3tablespoonstahini (I like Soom Foods)
2teaspoonspure maple syrup (or use honey if not vegan)
1teaspoondijon mustard
1teaspoonapple cider vinegar
¼teaspoongarlic powder
¼teaspoonsalt, plus more to taste
Lots of freshly ground black pepper
2-3tablespoonswarm water, to thin dressing
For the wraps:
3large spinach tortillas (or tortillas of choice)*
3-4cupsorganic spinach
¾cupshredded carrots
Instructions
Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced apples, chopped pecans, tart cherries, celery, parsley and green onions.
In a separate bowl, make the dressing: Add tahini, honey, dijon, apple cider vinegar, garlic powder, salt, pepper and warm water. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons was perfect.
Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
Lay out spinach wraps and add about 1 cup of spinach, top with ¼ cup shredded carrots. Top with ⅓ of the chickpea salad mixture. Tightly roll up the wrap, tucking in the ends as you go. Secure tightly with a toothpick if necessary. Makes 3 large wraps! You can also eat the salad as is or put in lettuce wraps or swiss chard. Salad will stay good for 5 days in the fridge.
Recipe Notes
*If you use smaller 8-inch tortillas, you’ll likely get 4 servings out of this recipe.
*If you are nut free, feel free to use roasted sunflower seeds instead of pecans. Tahini is made from sesame seeds so that should not be an issue.
This simple vegan pesto recipe tastes surprisingly like the real thing. Traditionally made with Parmesan cheese, pesto is a basil, pine nut, and cheese mixture that originated in Italy. One of the most flavorful and easy sauces there is, pesto can be easily made into a vegan preparation by swapping the cheese with nutritional yeast, a vegan-friendly ingredient with a strong cheesy tang. Lots of garlic, fresh basil, seasonings, and good quality olive oil complete the list of ingredients. Simply blend and serve, no cooking required.
Toss this simple vegan pesto with pasta, use it as a pizza sauce to make a pesto pizza, layer it with lasagna noodles and vegan cheese for a pesto lasagna, or serve it up with bread or crackers for an appetizer. Keep it in your fridge for a week, always adding a tablespoon of oil on top to avoid the basil from oxidizing and discoloring.
This quick and easy pesto recipe is also gluten-free and is a raw foods recipe suitable for anyone on a raw vegan diet.
The Spruce
Cook Mode (Keep screen awake)
1 1/2cupsfresh basil (loosely packed)
1/3cupoil (or other high-quality oil)
1cuppine nuts (or cashews, or walnuts)
5clovesgarlic
1/3cupnutritional yeast
3/4teaspoonsalt
1/2teaspoonblack pepper
Gather the ingredients.
The Spruce
Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.
Taste and add more salt and pepper if needed. Use it in your favorite recipe.
The Spruce
Enjoy!
What is Nutritional Yeast?
Nutritional yeast is the same type of yeast used in baking or brewing beer, but heated and harvested to be made into a food product with amazing nutritional qualities and a cheesy and nutty flavor. Nutritional yeast is common in vegan cooking because it’s usually fortified with key vitamins, especially B12. As strict vegan diets do not include ingredients high in B12 like meat, eggs, or dairy, nutritional yeast is then the most flavorful way of getting this important nutrient.
How Can I Use Vegan Pesto?
This quick vegan pesto can be added to a variety of dishes:
Use it in pasta, topping each serving with a teaspoon of nutritional yeast. Great for cold pasta salads, mix it with black olives and fresh finely chopped vegetables for a flavorful summer salad.
Toss it with roasted potatoes, turnips, and parsnips for a beautiful side dish.
Mix 1/2 cup of pesto with 2 tablespoons of fresh lemon juice, and use this thinner version as a salad dressing. Mix 2 cups of arugula, 1 cup of cherry tomatoes, and 4 ounces of vegan feta cheese. Toss the salad with the sauce and serve immediately.
Make sandwiches and wraps using the pesto as a spread. Use grilled vegetables like eggplants, zucchinis, onions, and peppers as your filling, and smear a generous amount of pesto on a fresh baguette or wrap.
Top grilled tofu with a dollop of pesto and serve in a vegan bun with a side of arugula and sun-dried tomatoes.
Mix 2 tablespoons of vegan pesto per 1 1/2 cups of cooked brown or white rice. Use this flavorful rice as a side dish, or add any vegetables of your liking to make it into a rice salad.
Additions and Substitutions
Our vegan pesto can be made with a variety of ingredients without losing its vegan quality:
Use sunflower seeds or 1/2 cup of natural sunflower butter instead of the pine nuts. This will also make the pesto nut-free and suitable for people with tree-nut allergies.
Replace half of the oil with soy milk for a thinner sauce that can double as a salad dressing.
Add 1/2 cup of rehydrated sun-dried tomatoes. This will give the sauce a beautiful tangy flavor.
Nutrition Facts (per serving)
218
Calories
21g
Fat
5g
Carbs
5g
Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories
218
% Daily Value*
21g
27%
Saturated Fat 1g
7%
0mg
0%
203mg
9%
5g
2%
Dietary Fiber 2g
8%
Total Sugars 1g
5g
Vitamin C 2mg
8%
Calcium 19mg
1%
Iron 1mg
7%
Potassium 174mg
4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rate This Recipe
I don’t like this at all. It’s not the worst. Sure, this will do. I’m a fan—would recommend. Amazing! I love it! Thanks for your rating!
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
” title=”Delicious vegan pecan apple chickpea salad wraps with a creamy maple dijon tahini dressing. These easy chickpea salad wraps take just 15 minutes to make without any cooking involved, making this a great recipe for healthy lunches and parties! Enjoy the apple chickpea salad in your favorite wrap, on toast, as-is or even in lettuce cups!” width=”1067″>
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