Category: Recipes

Easy Bean Salad

Easy Bean Salad

Easy bean salad is a staple in my house.  From family potluck dish, to make ahead salad for boating (or camping), to meal prep lunches this dish is in heavy rotation.  In fact, I probably make this easy bean salad at least twice a month. […]

Roasted Golden Beets with Wilted Greens

Roasted Golden Beets with Wilted Greens

My favourite thing about summer is our weekly farmers market. Meeting local producers and vendors and supporting the businesses of our community is something that both James and I are passionate about. Knowing that we are purchasing fresh, local food for our family is awesome […]

Quick Pickled Carrots

Quick Pickled Carrots

Quick Pickled Carrots - easy to make at home no canning required!  #easy #carrots #quick #pickled #refrigerator

Got a pickle lover in the house? We sure do. Its next to impossible to keep a jar in the fridge once its opened, and these Quick Pickled Carrots have been a regular in our house for the last few weeks. Crunchy, salty, and tangy, they make an excellent snack on their own or a nice accompaniment for meals of all kinds.

We love throwing them in sandwiches or wraps, or adding them to bowls such as bibimbap or even our Korean BBQ Tofu Bowls.

This recipe truly takes no more than 10 minutes of your time, and the pickled carrots can hold up well in the fridge for at least a couple of weeks (if they last that long). I like to make the pickles about a day before I am going to use them, but if you are in a hurry you could make them a couple of hours before – the carrots will just be crisper and less ‘briney’.

We use very little sugar in this recipe as we prefer our pickles on the salty side, but if you prefer a sweeter taste feel free to add more sugar.

This recipe makes 1 500 ml mason jar container, but you can easily scale this recipe to make a bigger batch if you wish.

Ingredients for Quick Pickled Carrots:

  • 1/2 lb carrots
  • white vinegar
  • salt
  • sugar

How to make Quick Pickled Carrots

  1. Prepare your carrots by peeling and cutting into matchstick sized pieces. I like to cut mine as tall as the container will be storing them in. The thiner the thickness of the carrot pieces, the easier it is for the carrot to pickle quickly. Place the carrot pieces inside of a wide mouthed mason jar.
  2. mix the boiling water, vinegar, salt and sugar together and stir until the salt and sugar dissolve.
  3. Pour the vinegar mixture into the mason jar until the carrots are covered. Close the mason jar and cool on the counter before storing in your fridge.

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Quick Pickled Carrots

Quick and easy refrigerator pickled carrots

Course Snack
Cuisine Asian
Keyword Quick Pickled Carrots
Prep Time 10 minutes
chilling and cooling 2 hours
Total Time 10 minutes
Servings 1 jar
Calories 117 kcal
Author Courtney

Ingredients

  • 1/2 lb carrots
  • 1/2 cup white vinegar
  • 1/2 cup boiling water
  • 2 tsp salt
  • 1/2 tsp sugar

Instructions

  1. Cut the carrot and daikon into matchstick sized pieces about as tall as the neck of your mason jar, and put them inside it.

  2. In medium sized bowl mix together the remaining ingredients. Stir until the salt and sugar have disolved.

  3. Pour the pickling mixture into the mason jar and close it. Allow to cool on the counter then store in the fridge

Healthy Nicoise Salad

Healthy Nicoise Salad

“Healthy Nicoise Salad is a lightened up vegan adaptation of the classic nicoise salad full of textures and bright vibrant flavour.” Here we go again with another one of our favourites – hearty salads! Check out here and here for a couple more of our […]

Miso Breakfast Oats

Miso Breakfast Oats

We love savoury steel cut oats for breakfast (check out our recipes for Soft Boiled Egg and Asparagus on Oats and Savoury Steel Cut Oats with Chimichurri if you haven’t already), and these Miso Breakfast Oats are my new favourite go-to breakfast lately. They are […]

Chickpea Salad with Grilled Eggplant

Chickpea Salad with Grilled Eggplant

Chickpea Salad with Grilled Eggplant. A quick and easy vegetarian recipes full of fresh mediterranean flavours.  #eggplant #chickpeas #salad #easy #fresh #healthy #mediterranean #vegetarian
Chickpea Salad with Grilled Eggplant. A quick and easy vegetarian recipes full of fresh mediterranean flavours.  #eggplant #chickpeas #salad #easy #fresh #healthy #mediterranean #vegetarian

Eggplant is one of our favourite vegetables, and we are always looking to add more eggplant recipes to our collection.

Our Chickpea Salad with Grilled Eggplant is a quick and easy recipe full of fresh mediterranean flavours and its a great way to get more eggplant goodness into your life. It is SO easy to make, and has relatively few ingredients, making it perfect for a weeknight meal. The chickpea salad holds up well in the fridge and can be made ahead of time making it a great dish for activities like camping or boating where you want to eat great food, but spend as little time as possible cooking at your destination.

If you are not familiar with Ajvar, it is a red pepper based condiment that is popular in the Balkans. We like to use it to save time when we would like to incorporate a red pepper flavour into a dish. If you can’t find it at your grocery store, you can simply substitute for two roasted red peppers that you have chopped.

This recipe uses an indoor grill to cook the eggplant, but feel free to use your BBQ!

chickpea salad with grilled eggplant

Ingredients for Chickpea Salad with Grilled Eggplant

  • Chickpeas
  • Ajvar (or chopped roasted red peppers)
  • Feta cheese
  • Spanish Olives
  • Eggplant
  • Spinach
  • Balsamic Vinegar
  • Tamari
  • Garlic

Equipment:

  • cast iron grill pan, indoor grill or BBQ

How to Make Chickpea Salad with Grilled Eggplant:

  1. Mix together the chickpeas, Ajvar, crumbled feta and olives to make the chickpea salad
  2. Whisk together the dressing ingredients, brush a little on the eggplant slices and grill them
  3. Place some spinach on a plate or bowl, top with grilled eggplant slices, then top with the chickpea salad. Drizzle with the remaining dressing and enjoy!

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chickpea salad with grilled eggplant
5 from 4 votes
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Chickpea Salad with Grilled Eggplant

Mediterranean flavoured chickpeas with grilled eggplant served on a bed of fresh spinach

Course Main Course
Cuisine Mediterranean
Keyword chickpea salad, grilled eggplant
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 410 kcal
Author Courtney

Ingredients

  • 1 large eggplant cut into 1/4 inch slices
  • 2 cups chickpeas
  • 1/2 cup Ajvar (or 2 roasted red peppers, chopped)
  • 1 cup feta cheese crumbled
  • 1/2 cup Spanish olives or black olives
  • 6 cups spinach

Dressing:

  • 2 tbsp Olive Oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp Tamari
  • 2 cloves garlic minced

Instructions

  1. Combine the chickpeas, Avjar, feta cheese and olives to make the chickpea salad.

  2. Heat a grill pan, or grill to medium high heat.  Mix together the olive oil, balsamic vinegar, tamari, and minced garlic to make the dressing.

  3. Brush both side of each slice of eggplant with the dressing and grill turning once.  Each side should cook for about 3-4 minutes.

  4. Place the spinach on your plate or bowl, add the slices of grilled eggplant, then top with the chickpea salad mixture.  Drizzle any remaining dressing over each salad and enjoy!

Recipe Notes

1. The chickpea salad can be made ahead of time and keep in the fridge

Nasi Goreng – Indonesian Fried Rice

Nasi Goreng – Indonesian Fried Rice

Wow! Nasi Goreng is such a fresh and healthy tasting dish, and aside from a couple key ingredients you can make it with almost anything in your fridge plus it’s super simple to make! I didn’t know much about Indonesian food until recently when I […]

Portobello Fajitas

Portobello Fajitas

Portobello fajitas – so fresh and tasty! We’ve been loving testing this recipe out the last couple of weeks! There are a couple of steps to this to making portobello fajitas, but they really do come together quickly when timed well. Roasting the mushrooms in […]

Chickpea Fattoush Salad

Chickpea Fattoush Salad

chickpea fattoush salad a quick and easy fresh summer salad. #salad #summer #chickpeas #easy #weeknightdinner #15minutemeals
chickpea fattoush salad a quick and easy fresh summer salad. #salad #summer #chickpeas #easy #weeknightdinner #15minutemeals

Chickpea Fattoush Salad is full of tangy lemony Middle Eastern goodness and on the table in 15 minutes – you are going to love this fresh summer salad!

I’m pretty sure I mentioned my love of meal sized salads before when I shared my Gado Gado recipe, and my love for this Chickpea Fattoush Salad with Chickpeas is just as large.

Fattoush salad is a Middle Eastern bread salad made with toasted bread, greens, and other vegetables. It’s usually eaten as a side or appetizer, but we wanted to bulk it up and make it a main meal, so we added chickpeas for protein. For greens we used a mixture of red leaf lettuce and arugula because that was what we had on hand, but feel free to use whatever greens you prefer.

This salad is absolutely perfect for summer: crisp lettuce, cool refreshing cucumber, full of bright beautiful colours and easy to make with ingredients you may already have at home, with the exception of sumac. If you don’t already have sumac in your pantry, don’t skip it – it is the highlight of this salad! It adds a slightly sour taste which plays very well with the zesty lemon juice, and really is the ingredient that makes this dish special, and something that you will want to make over and over again this summer.

Ingredients for Chickpea Fattoush Salad:

  • Lettuce
  • Chickpeas
  • Pita bread
  • Cucumber
  • Radish
  • Cherry tomatoes
  • Olives
  • Red onion
  • Parsley
  • Olive oil
  • Lemon juice
  • Garlic
  • Sumac
  • Cinnamon

How to Make Chickpea Fattoush Salad:

  1. Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.
  2. To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.
  3. Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!

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fattoush salad with chickpeas and a tangy lemon sumac dressing
5 from 5 votes
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Fattoush Salad with Chickpeas

fattoush salad with chickpeas and a tangy lemon sumac dressing

Course Main Course
Cuisine Middle Eastern
Keyword chickpea salad, fattoush salad, middle eastern salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 473 kcal
Author Courtney

Ingredients

For the salad:

  • 4 cups mixed greens
  • 1/2 cup chopped parsley
  • 2 tbsp chopped mint
  • 1/4 cup sliced olives
  • 4 radish thinly sliced
  • 1/2 pint cherry tomatoes quartered
  • 1/4 red onion thinly sliced
  • 1 whole wheat pita cut into strips and toasted
  • 1/2 cucumber sliced and quartered
  • 3/4 cup chickpeas

For the dressing:

  • 1/3 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove pressed garlic
  • 1 tsp salt
  • 1 tsp ground sumac
  • 1/4 tsp cinnamon

Instructions

  1. Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.

  2. To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.

  3. Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!

Recipe Notes

This recipe does not use all the dressing - it should take about 2/3 of it to dress the salad.

Vegan Puttanesca Zoodles

Vegan Puttanesca Zoodles

I REALLY love a good plate of pasta with sauce, but it’s not something we want to eat regularly as the pasta has little nutritional value. Lately, we have been loving trading off the pasta portion of noodle meals for healthier zucchini noodles made with […]