Category: Beans

Healthy Vegetarian Sloppy Joes

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Hello! Today is Monday (Ugh!) and I was craving something hearty after school. Usually I make a salad or something, but I just wasn’t feeling it. So, I looked up a sloppy joe recipe and totally made it my own- replacing the beef with chickpeas. After making it I discovered that it would probably go great over quinoa or even just by itself in a bowl! Here’s my recipe:

Ingredients:

  • 1 can of chickpeas, roasted (check out my Roasted Chickpea Salad recipe for directions)
  • 1/2 tablespoon avocado/ olive oil
  • 1/2 a medium onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1/2 a bell pepper, diced
  • 2 cloves of garlic, minced
  • 1/2 a can of crushed tomatoes
  • 2 tablespoons of tomato paste
  • 1/2 tsp Dijon mustard
  • 1/2 tsp white vinegar
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 tsp paprika
  • Pinch of red pepper flakes

Directions:

  1. In a medium skillet, heat the oil over medium heat and add in the onions. Cook until translucent (6-7 minutes).
  2. Add in the crushed tomatoes, tomato paste, carrots, celery, pepper, garlic, mustard, vinegar and all of the spices. Bring to a simmer, then turn down the heat to medium-low and let the ingredients reduce for about 7 minutes.
  3. Add in the chickpeas and stir. Let the mixture simmer for another five minutes to let it reduce and build flavour. This is when you can taste it and see if it needs any extra seasoning. If you like your Joes spicy, feel free to add a 1/4 – 1/2 tsp of cayenne pepper.
  4. Remove from heat and serve on sprouted wheat bread, over quinoa, or by itself! Store in an airtight container in the fridge once cooled.

And there you have it! Doubling this recipe would be great so you can have it on hand in the fridge for lunches and snacks. Hope you enjoy my Joes!

Yours Truly, MyDayIsBooked;))

Roasted Chickpea Salad

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Hey guys! I’m super sorry that I haven’t posted in awhile. I hope that this recipe makes up for it! I was kind of experimenting with different ideas until I came out with the final product. In the end, though, it turned out really good! Here’s the recipe.

Ingredients:

For the Chickpeas: (3 servings)

  • 1 can (19 oz) of chickpeas
  • 2 teaspoons olive or avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For the Salad: (1serving)

  • 1 small tomato
  • 2 cups spring mix
  • 1 sprig of chives
  • 1/2 a bell pepper
  • 1/2 a cucumber

For the Dressing: (1 serving)

  • 1 1/2 tablespoons Greek Yogurt
  • 1 teaspoon parsley
  • 1 teaspoon Apple cider vinegar
  • 1 1/2 tablespoons lemon juice

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit. Drain and rinse the chickpeas, then put into a bowl and pat dry with a paper towel. Add the oil, salt, pepper and garlic and onion powder and stir to combine.
  2. Dump the peas onto a greased baking sheet and bake for 15-20 minutes, until they’re crunchy.
  3. Chop the tomato, cucumber, chives and peppers and place into a bowl with the spring mix.
  4. Mix all of the dressing ingredients together in a bowl.
  5. Finally, put some chickpeas in top of the salad and top it off with the dressing.

I hope you enjoy this salad! The chickpeas can also be enjoyed alone for a healthy snack. See you Wednesday!;)

Yours Truly, MyDayIsBooked