Vegetarian Archives - WonkyWonderful

Strawberry Chia Pudding

Nicole Harris — Fri, 02 Oct 2026 18:30:19 +0000

Strawberry Chia Pudding is proof that nutritious food can be delicious, satisfying and easy.

I enjoy Chia Seed Pudding on occasion, it’s a nice treat or breakfast. My daughter LOVES chia seed pudding. She has always been a fan and now that she is older and more in tune with food nutrition she is big on Fiber-Maxing. She swears chia pudding is the secret to a flat tummy.

Why Chia Pudding Instead Of Regular Pudding

Chia seeds pack plenty of nutrition. They provide fiber, plant-based omega-3 fatty acids (ALA), protein, and minerals such as calcium, magnesium, and phosphorus.

When soaked in milk, yogurt or a milk alternative, chia seeds absorb liquid and get a pudding-like texture.

Fresh fruit pairs perfectly with the mild, creamy texture of chia pudding, allowing you to create a naturally sweet treat without needing lots of added sugar. My daughter often adds dehydrated fruit when making chia seed pudding so the fruit flavor absorbs into the pudding.

Ingredient Options:

Fresh fruit: Strawberries, blueberries, raspberries, bananas, mango, peaches, or kiwi.
Crunchy toppings: Almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, or homemade granola.
Creamy extras: Greek yogurt, coconut yogurt, almond butter, peanut butter, or a spoonful of nut butter.
Flavor boosters: Vanilla extract, cinnamon, cocoa powder, lemon zest, coconut, or a little honey or maple syrup.
Extra-special toppings: Dark chocolate shavings, toasted coconut, berry compote, or a drizzle of nut butter.

Preparation Tips:

Whisk well: Stir the chia seeds thoroughly into the liquid/yogurt to prevent clumps.
Let it rest: Give the pudding at least 2–3 hours to thicken, or refrigerate it overnight for the best texture.
Find your texture: Add a little more liquid for a softer pudding or more chia seeds for a thicker consistency.
Stir again: Give the pudding another good stir about 10–15 minutes after mixing to help the seeds distribute evenly.
Taste before serving: Adjust the sweetness with agave, honey, maple syrup, mashed fruit, or your preferred sweetener.
Use ripe fruit: Sweet, ripe strawberries add plenty of natural flavor.

Storage Tips:

Chia pudding is an excellent make-ahead breakfast or snack. Store it in a covered container in the refrigerator and keep it chilled until ready to eat.
For the best quality, enjoy homemade chia pudding within 3–5 days. If you’ve added fresh strawberries or other delicate fruit, keeping the fruit separate until serving can help maintain freshness and texture.

More Meal-Prep Breakfasts: Bisquick Sausage Muffins, Strawberry Oat Breakfast Bars, Blueberry Overnight Oats

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Strawberry Chia Pudding

Strawberry Chia Pudding is proof that nutritious food can be delicious, satisfying and easy.

Course Breakfast

Cuisine American

Keyword chia pudding recipe

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 239kcal

Author Nicole Harris

Ingredients

1 cup chopped strawberry
1 cup Greek yogurt
½ cup Milk or Milk Alternative I use coconut milk
¼ cup chia
2 tsp Agave syrup honey or maple
1 tsp cinnamon
¼ cup walnuts

Instructions

In a medium size bowl combine yogurt, milk, syrup or honey, chia, and cinnamon. Mix well until the ingredients are combined. Refrigerate at least 2 hours or overnight.
Divide half the strawberries between two jars or bowls. Layer chia pudding followed by walnuts, remaining strawberries and finish with remaining chia pudding.
Garnish with strawberries on top and sprinkle with a little cinnamon.

Nutrition

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Habanero Cucumber Quick Pickles

Nicole Harris — Mon, 21 Sep 2026 22:50:37 +0000

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

I am one of those crazy pickle obsessed people. A fiend for pickles, if you will. Die hard love for anything and everything pickled. Okay, so you get it, I like pickles. If you’re here I’m assuming you are a pickle fan too.

These quick pickles bring both together in a crisp, tangy bite that’s ready in a fraction of the time it takes to make traditional pickles. Thinly sliced cucumbers soak up tangy vinegar, a touch of sweetness, garlic, and habanero. The result is bright and crunchy, with just enough heat to keep you reaching for another bite.

And because they’re quick pickles, there’s no canning marathon required. Make a jar, let the flavors mingle in the refrigerator, and you’re ready to go.

More Recipes For Pickle Lovers: Dill Pickle Chicken Wings, Pickle de Gallo, Dill Pickle Shots

Ingredient Tips: Just use one pepper for a mild heat. Add additional dill, pepper or garlic to suit your tastes. For maximum crunch, choose firm, fresh cucumbers and slice them evenly.

Serving Tips: These pickles are made for more than the side of a sandwich. Pile them onto burgers, tacos, grilled sausages, rice bowls, or pulled pork. Chop them into tuna or chicken salad, tuck them into a grilled cheese, or simply eat them straight from the jar.

Storage Tips: Keep the finished pickles refrigerated and use clean utensils whenever you reach into the jar.

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Habanero Cucumber Quick Pickles

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

Course Snacks

Cuisine American

Keyword pickles

Prep Time 10

Total Time 2 10

Servings

Calories 30kcal

Author Nicole Harris

Ingredients

10 medium Persian cucumbers sliced into rounds or spears
6 cloves garlic thinly sliced
1-2 habaneros thinly sliced or left whole or a mix of both
½ cup fresh dill chopped
1 ½ cups white vinegar
1 heaping tablespoon sea salt
1 teaspoon whole peppercorns

Instructions

Place the sliced cucumbers, garlic, habanero, and dill in a large jar or multiple jars. Bring a pot of water to a boil.
Divide the vinegar, salt, and peppercorns between the jar(s) and top off with boiling water.
Let cool for 30 minutes before attaching lids. Refrigerate for at least 90 minutes before serving. Store in the refrigerator for up to 2 weeks.

Nutrition

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Sweet Mango Sauce

Nicole Harris — Thu, 17 Sep 2026 19:50:53 +0000

Sweet Mango Sauce is proof that a simple ingredient can make a big impression. Vibrant, smooth, and naturally fruity, it adds color and flavor.

I typically prefer savory umami sushi rolls. But sometimes I like a sweeter roll topped with fresh mango sauce. This is for those occasions.

This sauce is fantastic on so many things. A simple scoop of vanilla ice cream becomes a tropical dessert. Plain pancakes take on a restaurant-worthy finish. Even a basic bowl of yogurt can become colorful and inviting with just a few spoonfuls.

Whether you’re dressing up a dessert, refreshing your breakfast, or simply looking for a new way to enjoy mangoes, this golden sauce deserves a place in your kitchen.

What To Serve With Mango Sauce: Lemon Crepes, Vegan Sushi Burrito, Brioche French Toast,

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Sweet Mango Sauce

Sweet Mango Sauce is proof that a simple ingredient can make a big impression. Vibrant, smooth, and naturally fruity, it adds color and flavor.

Course Sauces/Condiments

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 148kcal

Author Nicole Harris

Ingredients

1 ripe mango diced
1/3 cup honey
2 tablespoons olive oil
½ teaspoon salt

Instructions

Place all of the ingredients into the blender and pulse until smooth.
Transfer to your serving container and serve immediately or cover and keep in the fridge until ready to use.

Nutrition

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Tropical Pineapple Smoothie

Nicole Harris — Thu, 07 May 2026 22:46:07 +0000

Nothing says tropical refreshment quite like a banana pineapple smoothie. With its naturally sweet flavor, creamy texture, and vibrant tropical aroma, this smoothie is the perfect way to energize your mornings or cool down on a warm afternoon.

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Made with fresh pineapple, bananas, creamy yogurt and milk, this smoothie is packed with vitamins, antioxidants, and natural sweetness. Plus, it takes just minutes to prepare. Whether you’re looking for a healthy breakfast option, a post-workout refresher, or a delicious summer treat, a tropical pineapple smoothie checks every box.

Health Benefits of Pineapple Smoothies

Supports immunity with high vitamin C content
Helps digestion naturally
Provides hydration and energy
Contains antioxidants that support overall wellness

Tips for the Best Smoothie

Use Frozen Pineapple

Frozen pineapple makes the smoothie extra thick and refreshing without watering it down.

Add Extra Tropical Fruits

Mango, passion fruit, or papaya can enhance the tropical flavor even more.

Boost the Nutrition

Add chia seeds, spinach, or protein powder for an extra health kick.

Pineapple Benefits

One cup of pineapple provides substantial amounts of Manganese (essential for metabolism and bone health) and Vitamin C.

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Banana Pineapple Smoothie

Course Breakfast, Drinks

Cuisine American

Keyword smoothie

Prep Time 5

Total Time 5

Servings

Calories 115kcal

Author Nicole Harris

Ingredients

1 cup fresh pineapple chunks or canned pineapple in juice, drained
1 banana sliced
1 cup regular milk whole, 2%, or skim
1/2 cup Greek yogurt
1/2 cup ice cubes
1 tablespoon honey optional, for extra sweetness

Instructions

Prepare Ingredients:

If using fresh pineapple, cut into chunks.
Cut banana in half

Blend:

In a blender, combine the pineapple chunks, banana slices, milk, Greek yogurt, and ice cubes.
If desired, add honey for extra sweetness.

Blend Until Smooth:

Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.

Nutrition

Smoothie FAQs

Can I make this smoothie dairy-free?

Absolutely. Replace Greek yogurt with coconut yogurt and milk with coconut milk.

Can I store the smoothie for later?

Yes, but it’s best enjoyed fresh. You can refrigerate it for up to 24 hours in an airtight container.

What can I use instead of banana?

You can substitute banana with mango, avocado, or even frozen peaches for a creamy texture.

Can I add protein powder?

Yes. Vanilla or unflavored protein powder blends especially well with tropical flavors.

Strawberry Oat Breakfast Bars

Nicole Harris — Fri, 17 Apr 2026 05:30:54 +0000

You don’t have to be vegan to enjoy these Strawberry Oat Breakfast Bars. The chewy oatmeal bars topped with fresh strawberries and jam are a nutritious way to start your day! This also makes a great healthy snack or breakfast on the go! A great vegan recipe that everyone will love!

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Originally posted July 19, 2016 – Updated April 16, 2026.

These Strawberry Oatmeal Vegan Breakfast Bars were a big hit with my family and the ladies at my Mom’s work. The best part is that they are a convenient and nutritious breakfast option. I need easy breakfast because as many of you know, I am NOT a morning person! That is why I love grab and go breakfasts. Not because I am running out of the house first thing in the morning but because I am super lazy before my first cup of coffee.

These breakfast bars are fantastic with your cup of morning coffee.

It took me a few tries to get the consistency of the oatmeal bars right. I wanted slightly chewy without being overly moist. These are it! Firm enough to stay together but not hard as a rock. They are between the texture of a granola bar and an oatmeal cookie.

Mix up the oatmeal bar ingredients, slather on that luscious strawberry mixture then bake. Super simple and delicious!

Cut them into squares or bars and serve as a breakfast or snack. With school right around the corner, these bars will be great for packing lunches!

And they look really pretty too. I personally don’t mind eating ugly food. So the fact that these Strawberry Oatmeal Vegan Breakfast Bars are gorgeous is just a bonus❤️

More Easy Breakfast Recipes: Cottage Cheese Toast, Chocolate Peanut Butter Oatmeal, Strawberry Mango Smoothies

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Strawberry Oatmeal Vegan Breakfast Bars

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 108kcal

Author Nicole Harris

Ingredients

2 Cups Old Fashioned Oatmeal dry
1/2 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Maple Syrup
1/2 Cup Unsweetened Apple Sauce
2 Tablespoons Almond or Cashew Butter
1 Cup Chopped Strawberries
1/2 Cup Strawberry Jam

Instructions

Preheat oven to 350°F
Line a 9×9 pan with foil and spray with nonstick.
In large bowl; mix oatmeal, flour, baking powder and salt.
Stir in maple syrup, apple sauce and nut butter until combined.
Press mixture into prepared pan. Use your hands to press into an even layer.
Mix strawberries and jam. Spread evenly on top of oatmeal mixture.
Bake for 45-50 minutes or until edges are browned and strawberries are bubbling.
Let cool completely (can be in refrigerator).
Remove entire piece of foil from pan. Carefully peel foil from bars and transfer bars to cutting board.
Cut into squares or bars. Store in refrigerator.

Notes

Makes 9 bars

Nutrition

Skillet Bbq Tofu

Nicole Harris — Thu, 19 Feb 2026 19:41:10 +0000

This Skillet Bbq Tofu is a quick and easy meat-free dinner idea. Tofu slathered in a flavorful sauce served with veggies or rice makes a fantastically satisfying vegan – vegetarian meal.

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If you’re looking for a bold, satisfying plant-based dish that’s quick enough for weeknights yet flavorful enough for guests, Skillet BBQ Tofu delivers every time. With crispy edges, a smoky glaze, and a tender center, this recipe transforms simple tofu into a mouthwatering main dish.

Why You’ll Love Skillet BBQ Tofu

Quick and easy – Ready in about 30 minutes
Budget-friendly – Tofu is affordable and protein-packed
Versatile – Great in bowls, wraps, sandwiches, or salads
High-protein & plant-based – A satisfying meat alternative

Bbq Skillet Tofu is proof that simple ingredients can create bold, satisfying flavors. With crispy edges and sticky barbecue glaze, this dish is hearty enough for skeptics and delicious enough for everyone at the table.

Serving Ideas

BBQ tofu sandwiches with slaw
Over rice with grilled corn and black beans
In tacos with avocado and cilantro
Tossed into a hearty salad
Stuffed into baked sweet potatoes

What To Serve With Bbq Tofu

What BBQ sauce works best?

Use your favorite. Sweet, smoky, spicy, or sugar-free all work well. Choose one that matches your taste preference. Make sure it is vegan if keeping this meal vegan.

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Skillet Tofu Bbq

This Skillet Tofu Bbq is a quick and easy meat-free dinner idea. Tofu slathered in a flavorful sauce served with veggies or rice makes a fantastically satisfying vegan – vegetarian meal.

Course Dinner

Cuisine American

Keyword vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 246kcal

Author Nicole Harris

Ingredients

14 oz extra firm tofu
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
¾ cup BBQ sauce
1 tablespoon light soy sauce
1 tablespoon chili flakes
Sea salt if needed

Instructions

Drain tofu and pat dry with a towel.
Cut the tofu into large cubes or strips.
Heat a non-stick pan on medium, add olive and sesame oil. Cook tofu on each side until brown.
When tofu is cooked on each side, add bbq and soy sauce. Turn heat to medium low. Stir gently and cook for 1 minute. Add chili flakes if desired.
Serve immediately with rice.

Nutrition

Do I have to press tofu?

Pressing is highly recommended. Removing moisture helps the tofu crisp up and absorb flavor better. If you’re short on time, even 10 minutes helps.

What type of tofu works best?

Extra-firm tofu works best because it holds its shape and gets crispy. Firm tofu works, but it may be slightly softer.

Can I bake instead of skillet-cooking?

Absolutely. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, then toss with BBQ sauce and bake 5 more minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer to restore crispiness.

Veggie and Bean Toast

Nicole Harris — Fri, 05 Dec 2025 03:48:42 +0000

Perfect for breakfast, lunch, or a light dinner, Veggie and Bean Toast brings together protein-rich beans, fiber-loaded vegetables, and satisfying whole-grain toast.

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Why Veggie and Bean Toast Works

The beauty of this dish lies in its balance. Beans deliver plant protein and slow-digesting carbohydrates, keeping you full for hours. Meanwhile, vegetables add crunch, color, antioxidants, and essential vitamins. While the avocado adds healthy fats.

Variations to Try

Mediterranean: white beans, cucumber, tomatoes, olives, feta, oregano.
Mexican-inspired: black beans, corn, salsa, cilantro, lime, avocado.
Protein-boosted: add a fried or poached egg on top.
Spicy: incorporate jalapeños, chili flakes, or hot sauce.
Roasted veggie version: use warm roasted zucchini, carrots, or eggplant for a heartier option.

Why You’ll Love This Recipe

Fast: ready in under 20 minutes.
Nutritious: high in fiber, protein, and plant nutrients.
Customizable: works with whatever veggies and beans you have.
Versatile: perfect for any meal of the day.
Budget-friendly: uses cheap pantry and produce staples.

More Easy Toast Recipes:

Can I use canned beans?

Yes, Canned beans work perfectly—just drain and rinse them to remove excess sodium and improve flavor.

What’s the best bread to use?

Whole-grain or sourdough bread holds up best under toppings, but any bread you like will work, including gluten-free varieties.

Can I make it ahead of time?

You can prep the beans and veggies in advance, but assemble the toast just before eating to avoid sogginess.

Can I make this recipe vegan?

It already is, Just avoid optional toppings like cheese or eggs if you want it completely plant-based.

Can I add meat or fish?

Absolutely, grilled chicken strips, smoked salmon, or tuna can pair well if you want a mixed-protein option.

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Veggie and Bean Toast

Perfect for breakfast, lunch, or a light dinner, Veggie and Bean Toast brings together protein-rich beans, fiber-loaded vegetables, and satisfying whole-grain toast.

Course 30 Minute Meals

Cuisine American

Keyword lunch ideas, snack idea

Prep Time 8

Cook Time 12

Total Time 20

Servings

Calories 39kcal

Author Nicole Harris

Ingredients

4 slices of your favorite bread
3 well – ripened avocados
1 lemon juice of half lemon
2 garlic cloves
¼ cup of olive oil
1 tbsp oregano
½ tbsp chili pepper
1 tbsp black sesame
Salt to taste
1 cup of red bean 1/2 canned
¼ tbsp olive oil
1/4 tsp cumin
1/4 tsp chili pepper
1/2 tbsp smoked red pepper
Salt to taste
1 medium size red onion
6-7 cherry tomatoes
Fresh dill
Black sesame

Instructions

Make the Avocado Mixture:

Cut the avocado in half. Using a spoon, remove the skin from the avocado. Remove the seed.
Place the avocado in a food processor, along with the spices (oregano, black sesame, hot pepper).
Add olive oil and lemon.
Add garlic to mixture.
Beat well until smooth.

Make the Red Bean:

Heat olive oil in a deep pan.
Add the red beans, spices, and salt.
Cook for 5-6 minutes or until the beans have absorbed the spices.

Cut the vegetables:

Cut the onion into thin slices.
Cut the tomatoes into quarters.

Toast the Bread:

Heat a large pan and add a slice of bread. Toast for a few minutes or until crispy crust and turn to the other side. Or use toaster.
Assemble:
Spread the avocado mixture onto toast.
Add the onion and red beans.
Add the cherry tomatoes.
Sprinkle with fresh dill and black sesame seeds.

Nutrition

Mushrooms And Gnocchi In Cream Sauce

Nicole Harris — Thu, 27 Nov 2025 02:03:14 +0000

Creamy, savory, and deeply satisfying, mushrooms and gnocchi in cream sauce is the kind of meal that transforms simple ingredients into an indulgent yet easy dinner.

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Pillowy potato gnocchi is simmered directly in a rich, garlicky mushroom cream sauce, allowing it to absorb flavor while creating an irresistibly velvety texture. It’s quick enough for a weeknight but special enough to serve to guests.

Why Gnocchi And Mushrooms Works

Convenience: An easy, simple, no-fuss dinner.
Big flavor, few ingredients: Mushrooms + garlic + cream = instant comfort.
Versatile: Is vegetarian and can be made vegan, or add a protein.
20-minute recipe: A gourmet dinner with minimal effort.

Do I need to boil the gnocchi first?

Most packaged gnocchi can be cooked directly in the sauce. It absorbs flavor and helps naturally thicken the cream. Or pre-boil to ensure even cooking. You may even pan fry the gnocchi after boiling to add a firmer outer texture.

Can I use frozen or shelf-stable gnocchi?

Fresh, frozen, and shelf-stable gnocchi all work. Frozen gnocchi may require a few extra minutes of simmering.

What mushrooms are best?

Cremini or baby bella mushrooms offer great flavor and texture. However, white button mushrooms work great too.

How Can I make this recipe vegan?

Use vegan butter or olive oil
Replace cream with coconut milk, cashew cream, or a high-quality plant-based cream
Use nutritional yeast or vegan Parmesan

How do I thicken the cream sauce?

Try any of these:
Simmer uncovered until reduced
Add additional Parmesan
Stir in a small slurry (½ tsp cornstarch + 1 tbsp water)

What herbs go best with this dish?

Thyme, sage, parsley, and basil all complement the earthy mushroom flavor beautifully.

How long do leftovers last?

3–4 days in the refrigerator
Reheat gently with a splash of broth or cream to restore the sauce

Serving Suggestions

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Creamy Mushrooms and Gnocchi

Creamy, savory, and deeply satisfying, mushrooms and gnocchi in cream sauce is the kind of meal that transforms simple ingredients into an indulgent yet easy dinner.

Course Dinner

Cuisine American

Keyword 30 minute meal, 30 minute recipe, dinner ideas, dinner recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 440kcal

Author Nicole Harris

Ingredients

17 oz gnocchi
1 teaspoon extra virgin olive oil
8 oz mushrooms washed and sliced
1 small onion peeled and minced
2 garlic cloves peeled and minced
½ teaspoon cayenne pepper
¼ teaspoon Italian seasoning
½ cup white wine
½ cup vegetable broth
1 cup heavy cream
2 thyme sprigs
2 tablespoons parmesan cheese grated

Instructions

Cook gnocchi in a large pot of salted water according to package instructions.
Heat oil in a large skillet or dutch oven over medium heat. Cook mushrooms, onion, garlic, cayenne pepper and Italian seasoning for about 5 minutes.
Add wine, broth, heavy cream and thyme. Bring to a simmer. Allow to reduce by half.
Add gnocchi and parmesan cheese. Stir all together. Cook for 2 minutes.
Remove from heat. Garnish with parsley and parmesan cheese.

Nutrition

Lemon Kale Chickpea Salad

Nicole Harris — Thu, 09 Oct 2025 03:13:27 +0000

If you’re craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that’s as satisfying as it is simple.

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Lemon Kale Salad With Chickpeas

This Lemon Kale Salad is as versatile as it is delicious. Serve it as a side for grilled dishes, pack it in your lunchbox, or enjoy it solo as a light, energizing main. It’s a refreshing reminder that healthy food can be both simple and satisfying.

Why You’ll Love It

Nutrient-Rich: Kale is loaded with vitamins A, C, and K, while chickpeas bring protein, fiber, and staying power.
Bright & Tangy: The lemon dressing adds zing and balance to the earthy greens and creamy chickpeas.
Meal Prep Friendly: Holds up well in the fridge for 2–3 days, making it perfect for weekday lunches.

Serving Ideas

Serve as a main course for a light lunch or dinner.
Pair with grilled chicken, salmon, or tofu for extra protein.
Great as a meal prep salad — it keeps well for up to 3 days in the fridge.
Serve with this Pan Fried Cod

Ingredients

Here’s what goes into this salad:

olive oil
white onion
red bell pepper
garlic
lemon
red pepper flakes
sweet smoked paprika
chickpeas
kale

Can I make this salad ahead of time?

Yes! This salad holds up beautifully for up to 3 days in the refrigerator.

What kind of chickpeas should I use?

Canned chickpeas are the easiest, but if you cook your own from dried, use about 1½ cups cooked chickpeas.

What To Serve With This Kale Salad:

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Chickpea Kale Salad

If you're craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that's as satisfying as it is simple.

Course Side Dishes

Cuisine American

Keyword kale salad

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 149kcal

Author Nicole Harris

Ingredients

2 tbsp extra-virgin olive oil divided
½ white onion chopped
1/3 cup red pepper deseeded and finely chopped
3 cloves garlic finely chopped
1 tsp lemon zest
⅛ tsp red pepper flakes
½ tsp sweet smoked paprika divided
1 can chickpeas drained and rinsed
2 cups chopped kale

Instructions

In a large frying pan, heat half the olive oil and add the chopped onion and red peppers.
Saute for 3 minutes or until soft and fragrant.
Add the minced garlic, chili flakes and lemon zest. Stir and cook for an additional minute.
Add ½ tsp paprika, chickpeas and ¾ cup water. Simmer on low for 10 minutes or until the chickpeas are tender and the liquid is of a saucy consistency.
Add the chopped kaleand simmer for an additional 2 minutes. Remove from heat.
Toss the chickpea and kale mixture with the lemon juice.

Nutrition

CAPRESE STUFFED AVOCADOS RECIPE

Nicole Harris — Sat, 10 May 2025 01:17:38 +0000

Make this CAPRESE STUFFED AVOCADOS RECIPE for a fresh, flavorful meal. Avocados filled with tomatoes, mozzarella, basil and balsamic dressing.

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Stuffed Avocados seem kind of weird at first, but it totally makes sense. They are like natures little individual containers. And scooping the avocado straight out of the skin ensures freshness.

Caprese salad is just tasty and pairs perfectly with buttery avocado.

Ingredients Needed For Caprese Stuffed Avocados {screenshot for grocery list}

4 large avocados, halved and pitted
1 cup cherry tomatoes, sliced in half
1 cup mozzarella pearls
3 tablespoons fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

Ingredient Options:

Cherry tomatoes, grape tomatoes or Roma tomatoes can be used. If using Roma tomatoes choose the firmest ones, remove the soft center and seeds (otherwise it will be very mushy), and cut into bite-sized pieces.
You can use balsamic glaze which is thicker and a bit sweeter.

More Recipes With Avocados:

TACO STUFFED AVOCADOS – SHRIMP AVOCADO SALAD – CREAMY AVOCADO DIP

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CAPRESE STUFFED AVOCADOS RECIPE

Make this CAPRESE STUFFED AVOCADOS RECIPE for a fresh, flavorful meal. Avocados filled with tomatoes, mozzarella, basil and balsamic dressing.

Course Lunch

Cuisine American

Keyword stuffed avocados recipe

Prep Time 10

Servings

Calories 450kcal

Author Nicole Harris

Equipment

Ingredients

4 large avocados halved and pitted
1 cup cherry tomatoes sliced in half
1 cup mozzarella pearls
3 tablespoons fresh basil leaves chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Halve and pit the avocados. Transfer to a plate and set aside.
Combine cherry tomatoes and mozzarella pearls in a bowl.
In a small bowl, combine the basil leaves, balsamic vinegar, olive oil, salt, and pepper.
Pour dressing over the tomatoes and mozzarella, toss to combine.
Fill each of the avocados with the caprese salad and drizzle any leftover sauce on top.
Garnish with more basil leaves and season with salt and pepper to taste.

Nutrition