Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwi…
Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwiches (recipe coming soon!).
We’re obsessed with how versatile and flavorful this hummus turned out, especially considering it’s ridiculously quick and easy to make.
It’s no secret that I love a GOOD salad. I am constantly creating new salad recipes because I never want to be bored with what is on my plate. I especially love chickpea salads. You can’t go wrong with my chickpea avocado feta salad, easy c…
It’s no secret that I love a GOOD salad. I am constantly creating new salad recipes because I never want to be bored with what is on my plate. I especially love chickpea salads. You can’t go wrong with my chickpea avocado feta salad, easy chickpea salad, fall chickpea salad, and cauliflower chickpea salad. I…
I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)
What’s in the BIG Kale Pasta Salad?
I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!
Dressing Options
If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.
What Else Can I Add?
As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:
This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).
BIG Kale Pasta Salad
This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 62 cups each
Calories 355kcal
Author Beth – Budget Bytes
Ingredients
Creamy Balsamic Vinaigrette
1/3cupolive oil$0.85
3Tbspbalsamic vinegar$0.42
2Tbspmayonnaise$0.15
1/2TbspDijon mustard$0.09
1clovegarlic, minced$0.08
1/2tspdried basil$0.05
1/4tspsalt$0.02
1/4tspfreshly cracked black pepper$0.02
Salad
8oz.penne pasta$0.67
8oz.chopped kale*$1.50
1pintgrape tomatoes$2.00
1/2red onion$0.22
115oz. canchickpeas$1.09
1/2cupgrated Parmesan$0.72
Instructions
Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.
Notes
*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.
How to Make A BIG Kale Pasta Salad – Step by Step Photos
Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.
Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.
Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.
Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.
Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.
Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.
Slice one pint of grape tomatoes in half.
Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.
Stir everything together, then season the salad to taste with salt and pepper.
Enjoy the salad immediately or refrigerate for later!
In case you haven’t heard, I finally bought an air fryer! After hearing so many wonderful things about them, I just had to try one out for myself. And what’s the first thing I cooked in my air fryer? Crispy air fryer chickpeas! …Because I already had a can of chickpeas on hand, they’re super easy, and I’ll never say no to a delicious crunchy snack. ;)
What are Air Fried Chickpeas Like?
Air-fried chickpeas are crunchy little snacks with a slightly dense and chewy center. You can season them with just about any seasoning blend you like and, quite honestly, they’re ADDICTIVE. And not only are they high in fiber and protein, these crunchy little chickpeas are also inexpensive, making them a fantastic budget-friendly snack.
Do I Have to Dry the Chickpeas?
If you’re used to roasting chickpeas in the oven, then you probably know that drying the chickpeas really well first is key to getting crispy chickpeas. But with an air fryer, the quickly circulating dry air acts to quickly dry the chickpeas so they can get nice and crispy without taking the extra step ahead of time. That being said, if you do want to take the time to dry them first, your chickpeas will be extra-SUPER crispy.
How to Season Air Fried Chickpeas
We used Everything Bagel Seasoning for these chickpeas because it’s such a tasty all-purpose seasoning, but there are so many different options. Here are some ideas for flavoring your air fryer chickpeas:
Air-fried chickpeas will slowly absorb ambient moisture from the air and get a little soft as they’re left out (similar to a cracker getting stale), so they’re best to eat right away. But if you don’t, you can crisp them back up again by popping them back into the air fryer for 2-3 minutes.
Air Fryer Chickpeas
Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!
Rinse and drain one can of chickpeas well. For extra crispy chickpeas, press the chickpeas between some paper towels or a lint-free kitchen towel to dry.
Add the drained chickpeas to a bowl and drizzle with 2 teaspoons cooking oil. Stir to coat.
Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, let it run empty for 2-3 minutes on 400ºF).
Add the chickpeas to the air fryer basket and spread them into a single layer. Air fry the chickpeas for 5 minutes, then shake to stir. Air fry for an additional 5 minutes and shake again. Check the chickpeas for doneness and add 2-3 more minutes or until they reach your desired level of doneness (we do 13 minutes total).
Transfer the air fried chickpeas to a bowl, drizzle with the second 1 teaspoon oil to help the seasoning stick, and stir to coat. Add your favorite seasoning and salt, if needed, then stir to coat again. Enjoy while warm and crispy!
Notes
*We used everything bagel seasoning. See the blog text for other seasoning ideas.
How to Make Air Fryer Chickpeas – Step by Step Photos
Rinse and drain one 15oz. can of chickpeas. If you want, you can take the extra step to towel-dry the chickpeas for maximum crispiness.
Place the chickpeas in a bowl and drizzle 2 teaspoons of cooking oil over the chickpeas. Stir the chickpeas well until they are evenly coated in oil.
Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3 minutes at 400ºF). Add the chickpeas to the basket and spread them into a single layer.
Cook the chickpeas in the air fryer for 10 minutes, shaking the basket after 5 minutes. (Photo above is after 5 minutes of cooking)
At ten minutes, shake the basket again and test the chickpeas for doneness. Add 2-3 minutes of cooking time or until they reach your desired level of crispness. We liked our chickpeas at 13 minutes when they were deliciously crispy and slightly cracked open like a kernel of popcorn.
Add the air-fried chickpeas to a bowl, add the remaining teaspoon of oil and stir to coat. Add seasoning and or salt to your liking and stir to coat again. Enjoy!
This article is from Delicious Everyday.
If you haven’t tried this sweet potato chickpea curry yet you need to give it a try. It is a sweet potato and chickpea base paired with celery, diced tomatoes, chickpeas, and a coconut milk base. A gluten free …
If you haven't tried this sweet potato chickpea curry yet you need to give it a try. It is a sweet potato and chickpea base paired with celery, diced tomatoes, chickpeas, and a coconut milk base. A gluten free and dairy free dinner idea the whole family can enjoy. What I enjoy about this chickpea...
Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!
This sa…
Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!
This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness!
What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packe…
What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packed chickpeas!
It’s simple, savory, optionallygluten-free, and a delicious way to use up any veggies you have lingering around (who, us?). With just 10 ingredients required, we can’t wait for you to give it a try.
These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.
Here’s a dinner idea for when you’re not sure what to cook: Chickpea Tacos! This plant based recipe does heavy lifting with a short cook time and big flavors. Garbanzo beans might not strike you as a taco filling (and honestly, Alex was a little wary here). But they make a flavorful filling coated in cumin, chili powder, and smoked paprika, punched up with a hit of zesty lime. Throw it all in a tortilla with guacamole and toppings, and this fast weeknight dinner is done in 20 minutes. PS, it’s plant-based, too!
Elements in chickpea tacos
Need dinner ideas for tonight? These chickpea tacos are designed as a workhorse recipe to get quick, nourishing food on the table fast. We love recipes like this: simple to whip up and full of big flavors. (In fact, we wrote a whole book about it!) These
Red cabbage
Carrot
Chickpeas
Spices: cumin, chili powder, smoked paprika, garlic powder, black pepper, kosher salt
The chickpea filling in these tacos is loaded with savory spices to make these legumes sing! It’s possible these tacos could convert people who are chickpea wary, but this recipe is intended for chickpea lovers (like ourselves!). Here are a few notes on what makes the filling work:
The blend of spices is similar to a fajita blend. Make sure to find smoked paprika: its subtly smoky flavor brings an essential nuance.
Sour cream adds necessary richness. The chickpeas taste a little dry without a little more richness like a standard taco filling. For vegan, try vegan butter, cashew cream, vegan yogurt or vegan sour cream as a stand in. You can omit it, but it evens out the texture.
Fresh lime seals the deal. The hint of citrus takes it up a few notches.
You may have extra chickpeas left over after eating these tacos, depending on how many you add to each taco. Store any leftover filling refrigerated for up to 3 days. The recipe makes 3 cups of filling, which can stretch to 8 to 10 tacos.
Guacamole is required
Texture is everything when it comes to a taco. For these chickpea tacos, you need extra gooey, creamy elements to balance out the chickpeas. A smear of guacamole on the taco is required here, before you add the chickpeas.
You could substitute other creamy spreads or sauce (like refried beans), but we think zingy, creamy guacamole works best under these legumes. For quick meals we like to purchase it, but you can also try our homemade guacamole.
Sides for chickpea tacos
When it comes to quick weeknight meals, often we skip sides for these chickpeas tacos (they’re pretty filling!). But if you’re looking for something simple to serve alongside, here are some ideas:
1 tablespoon sour cream (or vegan butter or cashew cream), plus more for serving if desired
Guacamole (required!)
Pico de gallo or fresh salsa, for serving (purchased)
Fresh cilantro, for garnish (optional)
Instructions
Make the quick slaw:Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.
Cook the chickpeas: Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream and cook 1 more minute until warmed through and tender.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Assemble the tacos: Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, top with sour cream (or cashew cream) and/or fresh chopped cilantro. Store any leftover filling refrigerated for up to 3 days.
This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.
Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!
This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:
Canned chickpeas
Radishes
Red bell pepper
English cucumber
Olive oil
Red wine vinegar
Dried dill
Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
Salt and pepper
All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.
Olive oil & vinegar quantities
You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:
Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.
Make a double batch for a party
This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.
Mix-ins and variations
Want to add flair to this radish salad? Here are a few ways to vary it up:
Add ⅓ cup feta cheese crumbles for a salty punch
Use ¼ cup fresh herbs like dill, chives or mint for an herbaceous vibe
1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
Fresh ground black pepper
Optional add-in: feta cheese crumbles
Instructions
Drain and rinse the chickpeas.
Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.
Notes
*If making for a party, make a double recipe (use the 2x button).
If you’ve been reading our blog, you probably know that my roasted cauliflower chickpea tacos are one of my all-time favorite meals. I love the cauliflower chickpea combo. To mix things up, I decided to make a Roasted Cauliflower Chickpea Salad a…
If you’ve been reading our blog, you probably know that my roasted cauliflower chickpea tacos are one of my all-time favorite meals. I love the cauliflower chickpea combo. To mix things up, I decided to make a Roasted Cauliflower Chickpea Salad and it is insanely delicious! The flavors are INCREDIBLE and the salad is fresh…