These blondies are made with a chickpea base that is flavoured with tahini, slightly sweetened with pure Canadian maple syrup and marbled with a pure and natural homemade apple butter. The result is a nutrient dense treat that you can feel good about eating.
This quinoa speckled brown basmati rice salad is a complete meal in a bowl and perfect for warm summer days or evenings, backyard BBQ’s, summer party potlucks or picnics. Prepare the rice and dressing up to two days in advance, but slice the vegetables and toss the salad just before servings for optimal freshness and to guarantee crispness.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
This grain free warm roasted vegetable “couscous” salad has all the goodness of cauliflower, brussels sprouts, arugula, chickpeas, almonds and dried apricots and is simply dressed with cold pressed extra virgin olive oil and balsamic vinegar cream for a light yet satisfying cool weather salad.
Chickpeas and Tahini are not just for Hummus bi Tahini you know. Say hello to these delicious sweet treats, Chewy Chickpea Bars, made from whole cooked chickpeas (not chickpea flour), […]
Hummus is the Arabic word for Chickpeas, and the actual name of the spread we all know and love is “hummus bi tahini” (chickpeas with tahini). In Italy, the spread […]