The weather has been getting nicer quickly, and it’s staying lighter out later, so we had our first outdoor meal last week! Had a chickpea salad and a pasta, super tasty and fitting for the locale.
- 2 cans drained chickpeas
- 4 roma tomatoes, diced
- 1 avocado, diced
- 1 can drained kalamata olives
- 2 cups fresh spinach
1 cucumber, diced
Just mix all of this together, and then use whichever dressing you like. I used a lemon vinaigrette the first night but wasn’t too found of it, so used vegan ranch for leftovers and it was delicious.
- 1 package of pasta of your choice
- 2 bunches of broccolini, chopped
- 2 cups veggie broth
- 2 Tbsp garlic
- 1/2 tsp salt
- 1 drained can of white beans
- 1 package of apple-sage vegan sausage, diced
This is another one pot wonder!
First fry the sausage in a little olive oil in a large pot. Then add all the ingredients but the beans and broccolini. Cook on simmer for 10-15 minutes. Then add the broccolini and beans for another 10 minutes, then serve once all the broth is cooked off.