Chickpea Breakfast Tacos

standard November 7, 2016 1 response


New week, new theme! This week is all about international cuisine. And today is for a classic Austin food – the breakfast taco! One of my big problems with breakfast tacos is that while many restaurants offer vegetarian options, a vegan breakfast taco is rare (unless you’re at a vegan taco truck). And since tofu is a little overdone for a vegan breakfast scramble, I decided to try my hand at a chickpea scramble for comparison. The results were much better than I expected. And while the preparation may be a bit more tedious than a tofu scramble, these are still super quick and easy to make, and a little more close to the egg version. Whip up a batter, pour it in a hot pan, and scramble it up with some veggies. Then just tuck it into a tortilla with some salsa and avocado, and breakfast is served!


Chickpea Breakfast Tacos

Yield: Makes 4 tacos

Calories per serving: 190 kcal


  • 1/2 c chickpea flour
  • 1/2 c water
  • 1 T ground flax seed
  • 1/2 tsp turmeric
  • 1 T nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp coconut oil
  • 1 c spinach
  • 4 flour or corn tortillas
  • 1/2 c salsa, to serve
  • 1 avocado, to serve


  1. Combine chickpea flour, water, flaxseed, turmeric, nutritional yeast, garlic powder, salt and pepper in a high speed blender. Blend on high until smooth.
  2. Heat 1 T coconut oil in a large skillet over medium heat. Add batter and let set for 2 minutes. Add spinach.Using a spatula, break up batter as it cooks to "scramble."
  3. Once all batter is cooked and scrambled, divide mixture evenly among tortillas. Top with salsa and avocado and enjoy!


This batter sticks together really well, so it would probably also work really well as an omelette (note to self to try this myself soon!)


Per taco (with salsa and avocado): 190 calories, 24 g carbohydrate, 9 g fat, 6 g protein, 656 mg sodium, 4 g sugar



Sweet Pea Pasta Salad

standard May 20, 2015 Leave a response


School is almost out. Summer humidity is already in the air. And weekends are for outdoor potlucks with friends and neighbors. This veggie-filled pasta salad is a perfect side dish for any outdoor gathering. Heavy on the veggies, light and bright on the flavors, this dish goes great with grilled veggie burgers, watermelon, and sunshine. And with the unofficial start to summer around the corner, you will want this recipe on your picnic table!


Sweet Pea Pasta Salad

Serving Size: Serves 6

Calories per serving: 287 kcal

Sweet Pea Pasta Salad

This veggie-filled pasta salad is a must-have side dish for any outdoor gathering. Full of crisp snap peas, bright lemon and parsley, and protein-rich pasta, this dish is a sweet accompaniment to any al fresco meal.


  • 8 oz quinoa pasta
  • 1 c snap peas
  • 1/2 c carrots, diced
  • 1 cucumber
  • 1 red bell pepper
  • 1 c cooked chickpeas
  • 1/4 c olive oil
  • 1/4 c apple cider vinegar
  • 2 T lemon juice
  • 2 T coconut sugar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 T fresh basil, chopped
  • 2 T fresh parsley, chopped


  1. Cook pasta according to package directions. Drain and rinse under cool water.
  2. Dice veggies into even-sized pieces (about 1/2 inch depending on size of pasta). Combine veggies in a large bowl. Add pasta.
  3. Whisk olive oil, vinegar, lemon juice, sugar, salt, pepper, and oregano until sugar dissolves. Toss dressing with salad. Add basil and parsley and toss again.
  4. Serve warm or chilled.


Per serving: 287 kcal, 49 g carbs, 10 g fat, 6 g protein, 310 mg sodium, 7 g sugar



Green Bean and Quinoa Salad

standard September 24, 2014 Leave a response

Grain salads are the perfect fall transition food. I’m not quite ready for soups and stews for lunch, but a salad full of raw veggies and lettuce isn’t as appealing as the weather tries to cool off. Mixing the end of summer produce with warm grains and beans adds a layer of comfort and homeyness to the standard salad.

This dish is bright with lemon and crunchy cucumbers, yet is warm and hearty thanks to the quinoa and chickpeas. A simple, modern comfort lunch.


Green Bean and Quinoa Salad

Serves 2.

Print Friendly Recipe


  • 1 c green beans, diced
  • 1/4 c green onion, diced
  • 1/2 c cucumber, diced
  • 1/2 c cooked chickpeas
  • 1 c cooked quinoa
  • 1/2 c fresh corn
  • 2 c arugula
  • 2 T hemp oil
  • 1 lemon, juiced
  • 1 T dried parsley
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  1. Fill a saucepan with water and bring to a boil. Add green beans and cook for a couple of minutes, until bright green. Remove green beans and rinse under cold water.
  2. Combine green beans, green onion, cucumber, chickpeas, quinoa, corn, and arugula in a large bowl. Add hemp oil, lemon juice, parsley, salt, and pepper. Stir to combine.
  3. Plate and serve.


Per serving: 358 kcal, 48 g carbs, 17 g fat, 11 g protein, 1150 mg sodium, 5 g sugar