Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

Table of Contents

• Can You Really Cook Gnocchi on a Sheet Pan?!
• The Story Behind the Recipe
• Ingredients
• How to Make Sheet Pan Gnocchi
• How to Make It One Dish Two Ways Style
• Ideas for Success & Variations
• More Sheet Pan Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Ingredients

For this recipe, we’ve got:

• Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
• Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
• Veggies – Bell peppers, onion, cherry tomatoes
• Seasonings – Garlic powder, thyme, parsley, salt, & pepper
• Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

• Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
• If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
• Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
• Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Crispy Sheet Pan Gnocchi with Sausage & Veggies Recipe

This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.

Course Main Course

Cuisine American

Keyword sheet pan meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 362kcal

Author Kare

Ingredients

• 17.5 ounces potato gnocchi one package; use shelf-stable kind found by the dried pasta
• 1 orange bell pepper seeded and cut into 1-inch chunks
• 1 yellow bell pepper seeded and cut into 1-inch chunks
• 1 small red onion cut into eighths
• 1 cup cherry tomatoes
• sausage or vegan sausage see options below
• 4 tablespoons olive oil divided
• 1 teaspoon garlic powder divided
• 1/2 teaspoon dried thyme divided
• 1 teaspoon kosher salt divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper divided, plus more to taste
• 1/4 cup fresh parsley chopped

“Sausage” for the vegan/vegetarian side:

• 2 Field Roast Italian sausages sliced into 1/2-inch thick rounds) (product info here

Sausage for the meaty side:

• 2 sausage of your choice we use Applegate chicken sausage, sliced into 1/2-inch thick rounds

Garnish/for serving:

• Parmesan cheese for topping optional – skip or use vegan parm for vegan version
• Parsley or other fresh chopped herbs
• Drizzle of olive oil

Equipment:

• Two large rimmed baking sheets

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
• Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
• Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1012mg | Potassium: 278mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1494IU | Vitamin C: 108mg | Calcium: 49mg | Iron: 6mg

The post Crispy Sheet Pan Gnocchi with Veggies & Sausage Recipe appeared first on Kitchen Treaty.

We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).

By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.

Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.

This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!

Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.

This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.

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We’ve been experiencing some seriously summer-like weather here in the Pacific Northwest, and it has me oh-so ready for everything that comes with the gloriousness of the season. Like barbecues! Especially barbecues! Because this Three Bean Sweet Potato Salad is the perfect thing to take to said barbecues all summer long.

Why is This Sweet Potato Salad Perfect for BBQs?

1. It’s a potato salad! Potato salads are perfect for barbecues. But …
2. It’s not mayo-based! So you don’t have to be worried about mayo out in the hot-hot sun (or just the heaviness of mayo for that matter)
3. It’s vegan and gluten-free, but not so crazy out-there that all the other revelers won’t want to partake too.
4. So it’s a perfect side for them but would also work as a main for you (assuming you’re vegan, vegetarian, gluten-free, or all three) if need be.

I love the idea of this salad for fall, too – I mean, just look at those colors! But I just couldn’t wait until then to share my new favorite potato salad with you. It had to happen now.

Ah heck, let’s just declare this sweet potato salad perfect for any of the four seasons, and call it good.

(But especially for barbecues and summer!)

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

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Three Bean Sweet Potato Salad

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn’t be a more perfect fit if they tried.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 265kcal

Author Kare

Ingredients

• 1 pound sweet potatoes about 2 small or 1 large, peeled and cut into 1/2-inch pieces
• 1/2 pound green beans trimmed and cut into 1 1/2-inch pieces
• 1 cup cooked chickpeas
• 1 cup cooked kidney beans
• 1/2 cup chopped red onion about 1/2 small onion
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup granulated sugar would also work
• 1 teaspoon stone-ground mustard or other brown mustard
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground black pepper + more to taste
• 1/4 cup chopped fresh parsley either Italian or curly work

Instructions

• Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
• To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 589mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11205IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg

First published on April 21, 2015

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I think my word for 2017 is going to be “flourish.” It’s a bit of a lofty word, and maybe it’s silly but that makes me a little nervous. But I think that only good things can come of striving toward flourishing more in life – be it my own personal health, our family, friendships, and work.

I suppose I can tie the word “flourish” into hummus because hello, hummus is a totally delicious superfood and having it around always helps me eat healthier. And flourish. Clunky segue. Sorry.

This Loaded Roasted Red Pepper Hummus just about the most irresistible hummus I’ve ever made.

I was inspired by this loaded hummus recipes, and wanted to pile one high with kalamata olives, roasted red peppers, and more. Ultimately, I decided that the roasted red peppers needed to go in the hummus, too. I love the smoky addition and the gorgeous orange hue it gives the whole shebang.

And then we pile it on. Toasted pine nuts, fresh basil, red onions, chickpeas, olive oil … good gracious, once you get started loading up your hummus, it’s kind of hard to stop.

Wait. Would it be weird if I change my 2017 word to “hummus?”

More Hummus Recipes

• Simple & Easy Classic Hummus
• Pumpkin Hummus
• Big-Batch Make-Ahead & Freeze Hummus
• Jalapeno Black-Eyed Pea Hummus
• Green Hummus
• Olive Hummus
• Roasted Beet Hummus
• Sunbutter Hummus

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Loaded Roasted Red Pepper Hummus

Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can chickpeas, drained, but reserve the liquid
• 1/2 cup roasted red peppers either homemade or from a jar
• 1/3 cup tahini
• 3 tablespoons freshly squeezed lemon juice from about one large lemon
• 2 medium garlic cloves minced
• 1/2 teaspoon salt plus more to taste

Toppers:

• 2 tablespoons toasted pine nuts
• 2 tablespoons diced roasted red peppers
• 1/4 cup chickpeas
• 2 tablespoons chopped kalamata olives
• A few fresh basil leaves diced
• 2 tablespoons chopped red onion
• A drizzle of good olive oil

Instructions

• Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the “S” blade.
• Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
• Taste and add additional salt if desired.
• Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).

The post Loaded Roasted Red Pepper Hummus appeared first on Kitchen Treaty.

Note from Kare: Gina from Running to the Kitchen is back (yay!) with this incredible appetizer recipe that’s the perfect hybrid – a cheese ball + Buffalo hot sauce goodness in one easy (and relatively light!) package. Regardless of one’s stance on football (I am not exactly a sports person, though I don’t despise the sport quite as much as Gina does!), I think we can all agree that game-day food like this Buffalo Cheese Ball is something that everyone can cheer for. 🙂

The start of fall is always bittersweet. It’s the beginning of cozy sweaters, boots, and comfort food but the end of flip flops, tanks, tans and amazing summer fruit (peaches, you’ll be missed). It’s also the beginning of football season.

For some reason, Buffalo and football have essentially become synonymous, something that sort of grates at my nerves as I love one dearly and couldn’t even be tempted to sit through the other for large sums of money.

Just the music alone, you know, the “duh duh duh duhhhhh” that prefaces every commercial break is cringe worthy to me, and yet, some of the best snacks, side dishes and appetizers come out of it all – like this Buffalo Cheese Ball.

Buffalo sauce has made its way into pretty much every food out there and now its making its way into the beloved cheese ball appetizer, too. A party isn’t a party without a cheeseball somewhere, am I right?

This one has everything you love about a good one: it’s rolled in nuts, filled with small chunks of veggies, creamy and spreadable but with the added bonus of that football-centric Buffalo flavor. You can add more or less depending on your spice tolerance, but anyway you serve it I can guarantee both the football lovers and those just there for the food, like me, will love it.

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This salad is SPICY. But then you also have the icy cucumbers and that cool tahini-based ranch. And one sort of tries to counteract the other, but ultimately, the heat wins out.

No worries; just have a few more sips of beer, because it’s perfect with this thing. Then the burn will be gone before you know it and only the “WHEN will I get to have that again?!!” feelings will remain.

In this Article

• The Story Behind the Recipe
• Buffalo Chickpea Salad Ingredients
• How to Make It
• What to Serve with Buffalo Chickpea Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been dreaming about this recipe concept for awhile. At first, I roasted the chickpeas and then stirred in the buffalo sauce, but it felt a little too overly laborious (and when you’re hangry, roasting takes way too long).

Then I discovered these buffalo chickpea wraps and saw how a quick saute made for spicy-hot sauced chickpeas in a fraction of the time. Duh!

That made this salad even easier to whip up, and the chickpeas this way add more sauce and sass to the whole endeavor.

Buffalo Chickpea Salad Ingredients

This vegetarian and vegan buffalo chickpea salad is made up of three components: The spicy chickpeas, the salad veggies, and the ranch dressing.

For the chickpeas, we have:

• Chickpeas – one can of them. Feel free to use cooked-from-scratch chickpeas too! You’ll want about two cups.
• Red hot buffalo sauce – Yep, the red stuff in the bottle.
• Garlic powder – you can use fresh garlic, too.
• Salt & pepper – the classic flavor enhancers.

For the ranch dressing, the ingredients are:

• Tahini – I love tahini-based ranch. It is so good! It lends a creaminess without needing any dairy ingredients.
• Almond milk – any non-dairy milk will do, just keep it unsweetened. Or if you’re okay with dairy, dairy milk will do just fine too.
• Lemon juice – a bit of acid gives a nice kick.
• Onion powder, garlic powder, salt, & pepper – flavor flavor flavor!
• Fresh parsley and fresh chives – homemade ranch calls for fresh herbs!

To make a faster buffalo chickpea salad, feel free to use store-bought ranch. Just stick with a dairy-free/vegan brand if you need to.

Then, we put it all together with these salad ingredients:

• Shredded romaine lettuce – feel free to sub in another favorite green, though romaine is nice and sturdy and holds up perfectly to a pile of buffalo chickpeas. I like adding in some red leaf lettuce for some color and variety.
• Celery – gotta have celery for the full buffalo experience!
• Cucumber – I love the cooling counterpoint that cucumbers provide.
• Avocado – for a creamy texture. So good!
• Red onion – I love the bite of red onion in this salad.

How to Make It

First, make the dressing (or skip this step if you’re using a store-bought ranch dressing). Just whisk everything together in a bowl and set aside.

Next, whip up those saucy-spicy chickpeas. You’ll add some olive oil to a saute pan and warm over medium heat. Add the chickpeas and all of the other ingredients, holding back a bit of the buffalo sauce. You’ll cook until they’re warmed through and golden, then remove them from the heat and stir in the remaining buffalo sauce.

Then, you’ll arrange your veggies in a big salad bowl and pour the chickpeas right over the top.

Drizzle with ranch and dig in!

What to Serve with Buffalo Chickpea Salad

This salad is pretty much a meal in itself, but if you’d like some bread alongside (and you’re okay with dairy), these Brown Sugar Garlic Mozzarella Breadsticks hit the spot.

For dessert, something cooling is always welcome. How about some no-churn Sea Salt & Honey Ice Cream?

I hope you love this recipe as much as we do! If you tried it and loved it (or even if you didn’t!) please come back and leave a review. That helps others know that this recipe is worth making, and helps me make any needed adjustments to the recipes I put out in the world.

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Buffalo Chickpea Salad

Addicting chickpeas, drenched in red hot sauce, served over crisp lettuce, and drizzled with ranch. This Buffalo Chickpea Salad is SO good!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 432kcal

Author Kare

Equipment

• 1 medium saute pan
• 1 small bowl
• 1 large salad bowl

Ingredients

Cool Tahini Ranch:

• 1/3 cup tahini
• 3-4 tablespoons unsweetened almond milk
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Spicy Buffalo Chickpeas:

• 1 tablespoon olive oil
• 1 15-ounce can chickpeas drained
• 1/4 cup red hot buffalo sauce divided
• 1/4 teaspoon garlic powder can substitute 1 small clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Salad:

• 5 cups shredded romaine lettuce or a combo of romaine and red leaf lettuce
• 1 batch Spicy Buffalo Chickpeas
• 1 celery stalk diced; [about 1/2 cup]
• 1/2 medium cucumber peeled and diced [about 1 cup]
• 1 medium ripe avocado peeled and sliced
• 1/2 small red onion sliced into half-rounds [soak in a bowl of ice water for 10 minutes if you prefer to reduce the bite]
• 1 batch Cool Tahini Ranch

Instructions

Make the dressing

• Add all dressing ingredients to the bowl of a small food processor or blender. Puree until blended, adding additional almond milk if needed to thin it. Set aside.

Cook the chickpeas

• Set a medium saute pan over medium heat. When hot, add the olive oil. Add the chickpeas, 2 tablespoons of the buffalo sauce, garlic or garlic powder, salt, and pepper. Cook, stirring, until warmed through and golden brown in places, about 5 minutes. Remove from heat and stir in additional 2 tablespoons buffalo sauce. Set aside.

Assemble the salad

• In a large salad bowl or on individual plates (your choice), arrange a bed of lettuce. Scoop the warm chickpeas over the top. Arrange celery, cucumber, avocado, and onion over each. Drizzle generously with dressing. Serve immediately.

Notes

A note on servings

I’d say this serves 2-3 as a hearty main course, and more like 4 as a side. 

Nutrition

Serving: 4g | Calories: 432kcal | Carbohydrates: 43g | Protein: 15g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 792mg | Potassium: 899mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5500IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 5mg

‘Cuz it’s, well, grubbin’.

The post Buffalo Chickpea Salad appeared first on Kitchen Treaty.

So the pooches are officially fans of this Sheet Pan Tofu & Veggie Dinner recipe. At least, the preparation part.

I’m a huge fan of that part too. It’s so easy! Throw the oven on preheat, start pressing the tofu, and get to chopping veggies. Just a few minutes later, you’re ready to put that sheet pan full of goodness into the oven.

About 30 minutes after that, dinner is served!

This is a super simple, straightforward recipe. Just veggies, tofu, olive oil, salt, and pepper. You could add a few more spices if you like, or even marinate your tofu if you’re so inclined. I’ve tried it both ways, but I didn’t like those any better than the straight-up simplified version, so I figured, may as well keep it simple.

If you really want to dress it up after it’s done, a squeeze of lemon is nice, as is a little drizzle of vinaigrette or a creamy dressing or sauce for dipping. Get creative and make it your own! However you like it best, I guarantee you’ll be sold on this method of making dinner. One bowl for tossing, one sheet pan for cooking, one fork for eating. I mean, you probably want a dinner plate too, unless you want to eat right off the pan. Hey, I won’t judge.

As soon as I spotted this sheet pan dinner on Lexi’s Clean Kitchen, I knew I had to recreate it with tofu. Baked tofu is so great, after all, and goodness knows oven-roasted veggies are the bomb. So I have been making the tofu version – a lot – until this simple favorite emerged. I hope you love this easy, healthy dinner as much as we do!

More Sheet Pan Recipes

• Crispy Sheet Pan Gnocchi with Veggies & Sausage
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Sheet Pan Tofu & Veggie Dinner

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and – maybe best of all – most of the recipe time is completely hands-off.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

• 1 14-ounce package extra-firm tofu
• 2 medium carrots peeled and cut into 3/4-inch chunks
• 1 small head cauliflower cut into florets
• 1 medium sweet potato peeled, cut into 1/2-inch dice
• 1 small red onion quartered and cut into wedges
• 1 small bunch asparagus about 1/2 pound, trimmed and cut into 1-inch chunks
• 2-3 tablespoons + 2 teaspoons olive oil divided
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don’t fall over as the moisture is pressed out of the tofu!
• While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You’ll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
• Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
• Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
• Spread the veggies and tofu in the sheet pan in a single layer. Make sure they’re not too crowded. If one pan doesn’t provide enough room, you may need to divide the mixture between two sheet pans.
• Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
• Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve.
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The post Sheet Pan Tofu & Veggies appeared first on Kitchen Treaty.

Her brand spankin’ new book, hot on the shelves just yesterday, is called “Let Them Eat Kale!” Yep – a cookbook all about kale.

Kale is, of course, the star of every single dish in the book – including this Pineapple, Corn, & Kale Salsa recipe that I whipped up this past weekend. We loved this recipe – it is so fresh and healthy, with juicy pineapple, crisp kale, red onion, corn, and a nice zip thanks to fresh lime and ginger.

Superpowered salsa – that’s a very good thing.

Julia’s book includes 75 recipes using the green leafy superfood. With a wide variety of foods – from smoothies to snacks to appetizers to entrees – even kale haters are sure to find something to suit their fancy. Plus, the book includes info about the various varieties of kale, gardening tips, and tons of ideas for simply preparing the nutrient-dense leafy green. Not all of the recipe are vegetarian, but many are. And most are gluten-free.

Would you like a copy of your very own? I’m giving one away to a lucky reader! Just leave a comment below and you’ll be entered into the drawing, which ends at midnight Pacific time on July 9.

Meanwhile, though, try this salsa! We also found that we liked eating it as a salad, too – but that’s also because I cut the leaves a little too large. Either way, though, it’s good stuff.

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The post Pineapple, Corn, & Kale Salsa + a “Let Them Eat Kale!” Cookbook Giveaway appeared first on Kitchen Treaty.