Instant Pot Pinto Bean Stew

A simple delicious recipe for  Instant Pot Pinto Bean Stew made with dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner (requires 8-hour soaking time)! Wholesome, hearty and flavorful this Instant Pot P…

Instant Pot Pinto Bean Stew using dry beans with corn, yams, and poblanos. A vegan-adaptable soup that only takes 15 minutes of hands-on time. #instantpotrecipe, #vegansoup #veganstew #pintobeanstew

A simple delicious recipe for  Instant Pot Pinto Bean Stew made with dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner (requires 8-hour soaking time)! Wholesome, hearty and flavorful this Instant Pot Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners.  Put...

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Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas

 Mediterranean Farro Salad with Marinated Zucchini and Chickpeas tossed in a tangy lemony dressing with fresh mint, parsley and oregano. Top with optional feta, or keep it vegan! A simple, delicious Farro Salad you are going to be very glad to see in …

Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

 Mediterranean Farro Salad with Marinated Zucchini and Chickpeas tossed in a tangy lemony dressing with fresh mint, parsley and oregano. Top with optional feta, or keep it vegan! A simple, delicious Farro Salad you are going to be very glad to see in your fridge when you need a quick and satisfying lunch.  It is bright and...

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Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

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You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

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Beef Taco Skillet

Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room […]

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Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room for customization, so I thought it would be the perfect “easy fix” meal to share. So tuck this Beef Taco Skillet Recipe into your bookmarks, because I think you’ll get great use out of it!

Beef Taco Skillet viewed from above, bowl of green onions on the side

I had a half pound of ground beef in my freezer, a pint of grape tomatoes that I bought for something else and never got around to using, the ever present half bunch of green onions in my fridge, and a bag of tortilla chips. They all went into the skillet with my homemade taco seasoning, a little cheese on top (I always seem to have random partial blocks of cheese in my fridge, too), and I had an incredibly easy and tasty dinner. 

Don’t the Chips Get Soft?

The tortilla chips soak up all the flavor in the skillet and get kind of soft, kind of like they do in chilaquiles, migas, or tortilla soup. It’s not a bad thing, IMHO. But if you’re not a fan of soft tortilla chips, you can always crush them over top of your skillet just before serving to make this more like a taco salad (minus the salad part). 

Other Topping Ideas

As I mentioned in the intro, this recipe is ripe for customization and you can throw just about any leftover ingredients that you might have on hand into the skillet. Anything that you might like on a taco, taco salad, or in a burrito would be good in this skillet. So check your fridge, freezer, and pantry for any of these items and toss them into the mix:

Can I Use Store Bought Taco Seasoning?

Yes, if you don’t have all the herbs and spices needed for the homemade taco seasoning in the recipe below, simply substitute one packet of store bought taco seasoning.

Can I Substitute the Ground Beef?

Yep, that’s easy, too! You can use any other ground meat (turkey, chicken, pork), or even just do an extra can of beans of you want to keep it vegetarian (extra black beans or pinto beans).

Close up of Beef Taco Skillet with a spatula scooping some out of the side

 
Close up overhead shot of beef taco skillet

Beef Taco Skillet

This Beef Taco Skillet can repurpose your leftover ingredients into a fast, easy, and hearty weeknight dinner.
Total Cost $6.30 recipe / $1.58 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 487.05kcal
Author Beth - Budget Bytes

Ingredients

Homemade Taco Seasoning

  • 1 Tbsp chili powder* $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/4 tsp cayenne pepper $0.02
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Skillet Ingredients

  • 1/2 lb. ground beef $2.85
  • 1 15oz. can black beans $0.89
  • 1 pint grape tomatoes (or one large tomato) $1.49
  • 4 oz. tortilla chips $0.50
  • 2 oz. shredded cheddar cheese $0.42
  • 1 green onion $0.11

Instructions

  • Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
  • Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
  • Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (<10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.
  • While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.
  • Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes).
  • Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet.
  • Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the sliced green onions over top just before serving.

Notes

*chili powder is a blend of spices used to season chili and may be mild or hot depending on the brand. It is not pure ground red chile peppers.

Nutrition

Serving: 1g | Calories: 487.05kcal | Carbohydrates: 51.88g | Protein: 26.4g | Fat: 20.5g | Sodium: 863.3mg | Fiber: 15.1g

Close up overhead shot of beef taco skillet

How to Make Beef Taco Skillet – Step by Step Photos

taco seasoning spices in a small bowl

Combine the spices for the homemade taco seasoning: 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp freshly ground black pepper. You can use a packet of store bought taco seasoning in place of the homemade taco seasoning, if needed.

Sliced green onion and grape tomatoes

Slice a green onion and a pint of grape tomatoes in half. You can use one large tomato in place of the grape tomatoes (I just happened to have those on hand and they needed to be used). If using a large tomato, cut it into a small dice.

browned ground beef in a skillet

Add 1/2 lb. ground beef to a skillet and cook over medium heat until it is fully browned. If you’re using a high fat ground beef you’ll want to drain the excess fat off before moving to the next step. If you’re using a really low fat ground beef, you may need to add a little oil to the skillet to keep it from sticking. I used 15% fat beef, which didn’t need any extra oil and didn’t need to be drained.

black beans and taco seasoning added to the skillet

While the beef is cooking, rinse and drain the black beans. Add them to the skillet along with the taco seasoning. Continue to cook and stir over medium heat for a couple more minutes.

tomatoes added to the skillet

Add the tomatoes to the skillet and continue to stir and cook just until the tomatoes begin to break down (about 3 more minutes).

Tortilla chips added to the skillet

Finally, add about 4 oz. tortilla chips (you don’t have to be exact here. I just looked on the label and it said each serving was 1 oz., or about 12 chips, so I estimated). Stir the chips into the skillet.

Shredded cheese being added to the skillet

Top the skillet with 2 oz. shredded cheddar (about ½ cup). Place a lid on top and let it heat for a couple of minutes, or until the cheese is melted.

green onions added on top of the melted cheese in the skillet

Sprinkle the sliced green onions over the beef taco skillet just before serving.

Close up side view of the finished beef taco skillet

Enjoy this taco-nacho hybrid in a skillet for all its cheesy goodness!

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Peruvian Burritos with Aji Verde Sauce (Vegan!)

These vegan Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious!  I’m soooooo excited for you to try thes…

These Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa and creamy blackbeans, then drizzled with spicy Peruvian Green Sauce. A flavor bomb! Vegan and Delicious! #vegan #burrito #peruvianfood #peruvianrecipes #veganburrito

These vegan Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious!  I’m soooooo excited for you to try these because I KNOW you will love them. These Peruvian Burritos with Aji Verde (Spicy Peruvian Green Sauce) are not...

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Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant […]

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Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

Originally posted 1-23-2011, updated 7-28-2020.

Side view of a black bean burger with toppings in the background

How Many Burgers Does This Recipe Make?

This recipe makes six decent-sized black bean burgers. And don’t worry, if you can’t eat all six within a few days, they’re freezer friendly! Note: The recipe and price breakdown below are for the burger only. Everyone likes something different on their burger, so I decided not to include buns and toppings in the recipe or price breakdown. 

How to Freeze the Black Bean Burger Patties?

Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

What Toppings are Good on a Black Bean Burger?

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

Black Bean burgers on a tray with buns, toppings, ketchup and mustard.

Are These Black Bean Burgers Spicy?

Despite having sriracha as one of the ingredients, I don’t find these black bean burgers to be spicy at all. The sriracha just adds another subtle layer of flavor. If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Do I Have to Use a Food Processor?

You can make these black bean burgers without a food processor, but it’s a whole lot easier with one. :) To make the black bean burgers without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Can I Bake Them?

I don’t suggest baking the black bean burgers because you won’t get the nice browning on the outside of the burger, which provides extra flavor and texture to the burger. 

Can I Skip the Egg?

I tried to make these black bean burgers without the egg, but unfortunately they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

A black bean burger on a plate, dressed but open faced with ketchup and mustard on the side

 
Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Homemade Black Bean Burgers

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.
Total Cost $2.57 recipe / $0.43 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 334.88kcal

Ingredients

  • 2 15oz. cans black beans $0.96
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro* $0.20
  • 1 Tbsp sriracha $0.11
  • 1 Tbsp mayonnaise $0.09
  • 1 tsp ground cumin $0.10
  • 1.5 Tbsp soy sauce $0.09
  • 1/4 tsp pepper $0.03
  • 1 large egg $0.23
  • 1 cup plain breadcrumbs $0.26
  • 2 Tbsp cooking oil $0.08

Instructions

  • Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
  • Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
  • Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
  • To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
  • Place each patty in a bun, add your favorite toppings, and enjoy!

Notes

*feel free to sub parsley for the cilantro.

Nutrition

Serving: 1patty | Calories: 334.88kcal | Carbohydrates: 49.75g | Protein: 16.23g | Fat: 7.98g | Sodium: 942.65mg | Fiber: 15.33g

Updates to the old recipe: I eliminated the Worcestershire sauce from the original recipe so this recipe would actually be vegetarian (because if you’re making a black bean burger, I’m guessing you want it to be vegetarian!). I also swapped canned beans for home-cooked black beans, because I figure most people will have canned on hand. I used cilantro in place of parsley because that’s what I had on hand, but you can use whichever one you prefer! If you’d like a copy of the old recipe, simply email us at support@budgetbytes.com and we can send you a pdf.

How to Make Black Bean Burgers – Step By Step Photos

Black Bean Burgers in a food processor

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Processed black bean burger ingredients in the food processor.

Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Black bean mixture with egg and breadcrumbs

Add the black bean mixture to a large bowl along with one egg and 1 cup breadcrumbs. 

Final black bean burger mixture in the bowl

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minute to let the breadcrumbs absorb some of the moisture.

Shaped black bean burgers on a green cutting board

Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Black bean burgers in a skillet

Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Top your black bean burger with your favorite toppings and enjoy!!

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Rainbow Veggie Hummus

A long overdue recipe for “Perfect” Hummus loaded up with beautiful garden veggies. Adaptable, easy and can be made in 10 minutes.  Make this with canned or dried chickpeas. Vegan, creamy and authentic!  I know what you’re thinking. …

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies! #hummus #hummusrecipe

A long overdue recipe for “Perfect” Hummus loaded up with beautiful garden veggies. Adaptable, easy and can be made in 10 minutes.  Make this with canned or dried chickpeas. Vegan, creamy and authentic!  I know what you’re thinking. Your hummus is already perfect. 🙂 And guess what? It totally is!  That’s why, until now I’ve never posted...

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Moroccan Lentil Salad

This flavorful Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches! Vegan and GF.  Here’s anot…

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches! #lentilsalad

This flavorful Moroccan Lentil Salad is infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches! Vegan and GF.  Here’s another make-ahead vegan salad I think you will fall in love with- Moroccan Lentil Salad. I love the flavors...

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25 Delicious Lentil Recipes!

Here are 25 Healthy Delicious Lentil Recipes that will not only leave you feeling satisfied but will WOW your taste buds, as well! Many of you have been asking for more recipes featuring plant-based protein, and Lentils happen to be one of my personal…

25 Mouthwatering Lentil Recipes that are not bland or boring! Spice up your life with these globally inspired flavor bombs! Vegetarian and Vegan-adaptable! #lentils #lentilrecipes

Here are 25 Healthy Delicious Lentil Recipes that will not only leave you feeling satisfied but will WOW your taste buds, as well! Many of you have been asking for more recipes featuring plant-based protein, and Lentils happen to be one of my personal favorites. To me, they are comfort food. Put away any old...

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Lemony Chickpea Quinoa Salad

This light and lemony Chickpea Quinoa Salad is with bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies!…

Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing. #chickpeasalad #quinoasalad

This light and lemony Chickpea Quinoa Salad is with bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies!  Meet your new favorite salad! Not only will love how easy Chickpea Quinoa Salad...

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