Chickpea Salad:
- Canned chickpeas (or cooked from
dry) - 2-3 tablespoons of plain greek yogurt, tahini, tzatziki or dijon mustard
- 1 tbsp olive oil
- 1 tsp lemon juice
- ½ tsp garlic powder (or half a clove of minced fresh garlic)
- Salt and pepper to taste
Optional extras/flavor variations:
- Chili flakes or chili crisp (Lao Gan Ma is very tasty in this)
- Capers and chopped herbs
- Finely chopped celery or other vegetables
- Lemon zest
Directions:
1. Drain chickpeas.
2. Add all other ingredients, including any extras, and mash with a fork.
3. Serve on toast, pita bread, crackers, rice cakes or with cut-up veggies.
Vegetarian Tacos:
Taco Ingredients:
- Tortilla (warm on stove or in microwave)
- Sliced tomatoes
- Black beans or chickpeas
- Lettuce
- Guacamole
- Grated cheese of choice
- Optional: sauteed onions or mushrooms
Black Bean/Chickpea Seasoning:
*Consider adding sweet corn for a sweet surprise!
- 2 tbsp chili powder
- 1½ tsp garlic powder
- 1 tbsp dried onions
- 1 tbsp salt
- ¼ tsp cayenne pepper
- 1 tsp cornstarch
Directions:
1. Using a frying pan, line with oil or butter.
2. Add your protein to the pan and and then add ¼ cup of water followed by the seasoning.
3. Stir until thick.
4. Add more water if needed for consistency.
Resources For Students Experiencing Food Insecurity:
Project Bread:
Food assistance hotline:
+1 (800) 645-8333
Fair Foods:
2 dollar produce bags (10 lbs produce).
fairfoods.org
Daily Table:
Non-profit grocery store with 50 percent discount on produce for SNAP/EBT users.
dailytable.org
