Vegan Recipes Mediterranean – Have you met my all-time favorite chickpea salad recipe? Sure, I already have many lovely chickpea salads on the blog, but this one from my cookbook, Love Real Food, is my favorite and a true favorite. In the book, I called it an “outrageous herb chickpea salad,” which is absolutely correct!
“Here’s a simple chickpea salad I can eat every day. Thanks to chopped bell peppers, parsley, red onion, and celery, it’s bursting with fresh Mediterranean flavor. Lemon and garlic take it from savory to great . This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, as long as your servings are big enough…”
Vegan Recipes Mediterranean
I love this recipe as much today as I did many years ago. In fact, I stand behind
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Recipe from the cookbook, and I’m so glad to hear you’re cooking from the book!
I’m a really healthy eater when I have this salad in the fridge. It’s the perfect hearty side salad or mid-afternoon snack. Pile it on a bed of greens, or over cooked whole grains like farro or quinoa, or even over your scrambled eggs or cheese nachos. You can’t go wrong with this.
Please let me know how your salad turned out in the comments! I hope this chickpea salad becomes your favorite too.
This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack, and meal ingredient. It’s also vegetarian and gluten free! Recipe yields 4 generous side salads or 6 medium ones.
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Serving Suggestions: Enjoy this salad as is or serve it over greens or literally anything that could use some substance and vegetables (nachos or pasta, even). It also goes well with crumbled feta cheese.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist. View our full nutrition disclosure here.
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Vegan Mediterranean Quinoa Bowl
© Cookie & Kate 2010 – 2022. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC. This delicious one pot, Mediterranean Vegetarian Butternut Squash Casserole is full of flavor, goodness, and color! This is an incredibly easy dish to make, equally well suited for entertaining or as a family dinner idea.
One-pot dishes, such as stews and casseroles, are great anytime, but they’re especially appealing when the weather starts to turn cold. Great, hearty casseroles are warm, filling and, if you use the right ingredients, very nutritious too.
This easy butternut squash casserole with a Mediterranean twist. This is an autumnal recipe, perfect for a sunny, rainy day.
I wanted this recipe to be as simple as possible, so I tried to keep the list of ingredients brief. Despite this, this Butternut Squash Casserole recipe is full of flavor!
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The nutty sweetness of the squash, tangy tomatoes and salty green olives make for an intense flavor combination so there was no need to add a lot of spices. When you first take the casserole out of the oven and you can see bubbles where the sauce has caramelized around the edges, you know it’s going to be absolutely delicious.
Besides being easy to make (see more on that below), this vegetarian butternut squash casserole is also super nutritious. It is made using a moderate amount of olive oil, lots of vegetables and beans. Plus a splash of wine for added richness of flavor. So it’s all good! It is also gluten free.
You don’t need to pre-cook the squash for this recipe, just peel, cube, and cook with the other ingredients. To peel butternut squash, cut it in half widthwise, place one end on a cutting board, and using a sharp knife, peel down all sides. Remove the seeds and cut the butternut squash into cubes.
1. First, fry the onions, garlic, bay leaves and squash in a little oil for about 10 minutes. Add wine halfway through. Don’t forget to shake!
Mediterranean Chickpea Salad (vegan)
2. Add canned tomatoes, sun-dried tomatoes, ⅓ brine with beans, oregano, olives and relish, salt and pepper, and stir well.
3. Scatter the cherry tomatoes on top (cut side up), press slightly, sprinkle with a little olive oil and bake at 190°C for 1 hour. Remove from oven, let cool for 5 minutes, and pour in! (scroll down the page for more details)
This one-pot dish makes a great family meal, but also works well as a potluck dinner item. Tastes delicious the next day too!
Enjoy with a slice of bread, with pasta, rice, quinoa, bulgur wheat or on its own. You can also put this mixture in wraps or pita bread.
Mediterranean Chickpea Salad
Have you made this Squash Casserole? I would love to know how it went for you. Let me know in the comments below, thanks!
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This delicious One Pot Vegetarian Mediterranean Butternut Squash Casserole is bursting with flavor and color! This is an incredibly easy dish to make, equally well suited for entertaining or as a family dinner idea.
Serving: 1 serving | Calories: 260 Kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 503 mg | Potassium: 983 mg | Fiber: 8 grams | Sugar: 8 g | Vitamin A: 13709 IU | Vitamin C: 45 mg | Calcium: 123 mg | Iron: 4 mg
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**A note about baking: If using a fan-assisted oven, refer to your appliance’s instructions and adjust the temperature accordingly. These vegetarian Mediterranean wraps feature mashed chickpeas, colorful vegetables, and a tangy herby tzatziki sauce. These fast and easy vegetarian wraps can be made ahead for a packed lunch or a quick snack when you’re on the go.
I had some tortillas left over from last week’s BBQ Tempeh Vegetarian Burrito recipe, so what better way to use them up than in these fresh and healthy vegetarian Mediterranean wraps?
I just got my hands on a container of plain, unsweetened soy yogurt (it’s always sold out when I go to the grocery store) so whipping up my favorite vegan tzatziki recipe finally became a reality and thanks to these vegan wraps Perfect sauce.
To make vegetarian tzatziki sauce, it’s just a question of mixing any type of unsweetened plain vegan yogurt with grated cucumber, chopped dill, minced garlic, and lemon juice. Since cucumbers contain a lot of water, it’s a good idea to leave them for a while and squeeze out the excess water so that your sauce doesn’t get too thin.
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After you’ve drained your cucumbers, chop up all of the vegetables for your Mediterranean wrap recipe. I used lettuce, tomato, red onion, halved cucumber, green pepper, and black olives.
To add extra heartiness to these vegetarian wraps, I took a large can of chickpeas and broke them up. The easiest way to mash chickpeas is to reach in with your hands and mash them well (but if for some reason that hurts you, you can use a fork too!).
Once my vegetarian tzatziki is ready, I add a few tablespoons of chickpeas along with salt and pepper. That’s all the prep you have to do and you’re ready to wrap!
You have a few options when it comes to your tortillas. You can use them plain, heat them in the oven or microwave, or lightly roast them in a dry pan.
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I like to roll my wraps with a plain tortilla, then toast them on both sides in a pan. Start with the seam side down and this helps prevent your vegan wraps from opening when you’re eating them.
As I said earlier, these vegetarian Mediterranean wraps are great to make ahead and to pack or keep in the fridge for a quick dinner in your lunch to take to work. If you’re worried about the sauce making the tortilla soggy, you can strategically place it between the bottom of the lettuce and the chickpea mash on top!
Calories: 347 Kcal | Carbohydrates: 55 g | Protein: 12 g | Fat: 8 g | Saturated Fat: 1 gram | Sodium: 1155 mg | Potassium: 476 mg | Fiber: 8 grams | Sugar: 7 g | Vitamin A: 1290 IU | Vitamin C: 23.5 mg | Calcium: 191 mg | Iron: 3.7 mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more details.
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