Lite & Lemony Quinoa Salad {Wrap}

Do you need a lite meal that doesn’t make you feel overheated and sluggish?

Lite & Lemony Quinoa Salad Wraps final 1

This Quinoa Salad is infused with lemon and full of crisp cucumber and bell pepper. The quinoa and chickpeas give this salad plenty of fuel that make it perfect for a side dish, a topping on a leafy green salad, or in a wrap. I add a few more calories by adding hummus to my wrap and giving the quinoa something to stick to.

Lemony Quinoa wraps final 3

Lite & Lemony Quinoa Salad {Wrap}


  • 4 cups cooked quinoa
  • 1 to 2 cups cooked chickpeas
  • 1 cup diced cucumber
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup diced red or yellow bell pepper
  • 1/4 tsp. garlic powder
  • juice and zest from 1 lemon (about 1/4 cup)
  • 1 tbsp. red wine vinegar


  1. Mix all ingredients together in a large bowl.
  2. Chill before eating to allow flavors time to mingle.


This versatile dish can be served on a green salad for protein filled meal, as a side dish at a potluck, or as part of a wrap. I like to spread hummus on a tortilla, fill it with raw spinach, then add the Quinoa Salad.

What is your favorite quinoa salad?

Meal Plan Monday: Soup Week

I don’t know about you but there is something about eating soup that really helps me feel nourished. I think it is because I eat a much better variety of veggies in soup that I wouldn’t eat if they were all cooked separately.

In January of 2012 I proclaimed a Soup Week. I’m really looking forward to this one because I have a few more recipes in my tool belt. I plan to make large pots of soup each night so I can have a nice selection in my freezer.

I won’t post a whole meal plan but you can get Breakfast Ideas here. You can also click on the Meal Plan Monday in the Categories section on the right. It will bring up past meal plans you can browse.

I know I always brag about living in Arizona where the weather is wonderful and it is; however lately I’ve been cold. Not the same kind of cold everyone else is experiencing but I’m a little spoiled so I’m having a hard time handling it. My answer: sweaters, coffee, and soup.

veggie broth mix

If you use canned broth or bullion these soups will be more expensive for you and possibly less healthy. I’d like to encourage you to give the Dry Broth Mix a try. It is so good and inexpensive. It takes minutes to mix up a batch in your food processor and it lasts for a long time.

Minestrone SoupMinestrone Soup! I made this last week for Healthy Cravings and we enjoyed the leftovers all weekend. We had a tense moment yesterday when we realized it was almost gone. We shared the last few cups of it then I made the next soup.

Green Chili Cilantro & Lime SOup

Green Chili Cilantro & Lime Soup! This soup is amazing! Truly. I’ll be sharing the recipe this week. I made a large pot last night. My boys didn’t love it but my husband and I did. We both had two large bowls and he took it to work for lunch. I also put some in the freezer. I have yet to get a good picture but I don’t want to wait to share this recipe.

Potato Soup

Slow Cooker Potato Soup! This is one of the easiest recipe ever! I may switch it to a busier day but I’ve really been craving potato soup. I’ll be adding more veggies to it though and perhaps more nutritional yeast. I get a look of feedback about this soup everyone seems to love it although you may want to add more seasonings especially if you attempt to make this without nutritional yeast. An immersion blender would make it smooth and creamy.

Taco Soup (2)Taco Soup! Very similar to the Enchilada Soup so you could take your pick. This soup is my favorite, I love it. If someone made this for me I’d become their best friend. It is also full of veggies and beans so you feel immensely satisfied.

Chickpea noodle soup Chickpea Noodle Soup! This is a new favorite in our house. I’ll be adding extra veggies this time depending on what is leftover. I use gluten-free noodles, I like these little shells or macaroni instead of long noodles because my boys can handle these easier but you can use any noodles you like.

Do you have a favorite soup? I love using fresh ingredients in my soup but some days I’m happy when I can throw a bunch of canned or frozen goods together and create a warm, delicious, and filling soup. Share your favorite soup in the comments!

Chickpea Noodle Soup


Chickpea Noodle Soup brings back memories from my childhood of my grandma making me chicken noodle soup from a can. I loved it.

Chickpea noodle soup Plant-Based Gluten-Free

Now that I’m grown up I want to create the same memories with my kids. Except, now we avoid chicken. What’s a mom to do?

Well replace the chicken with chickpeas of course. Not only are chickpeas a perfect stand in I think you’ll agree that this soup is better than it’s inspiration.

I used gluten-free noodle but you could use any kind of noodle you want. I’ve remade this using a variety of pasta shapes and sizes.

Chickpea noodle soup Plant-Based Gluten-Free

Macaroni is perfect for little 2 year old fingers, while long noodles work for adults.

Chickpea Noodle Soup

Chickpea Noodle Soup
Recipe type: Soup
Serves: 2-3 servings
  • ½ diced onion
  • 1 carrot, chopped
  • 2 celery, chopped
  • 4 cups water OR veggie Broth
  • 2-3 Tbsp Veggie Broth Mix OR you can use bullion
  • 1½ cups cooked chickpeas (or 1 can)
  • 1 c gluten-free noodles
  • 2 tsp dried parsley
  • salt and pepper to taste
  1. In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.
  2. Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
  3. Pour in noodles adding more water if necessary. Cook noodles until done.
  4. Stir in dried parsley along with salt and pepper if needed.

I paired this soup with a big salad but it would be amazing with a loaf of crusty bread or some gluten-free crackers. My husband and I really liked this along with my youngest son. This isn’t the best choice for those who don’t like chickpeas but any white bean could be easily substituted in this recipe.

My dry broth mix uses nutritional yeast; if you use something else you may want to add a little nutritional yeast to your soup.

This is an easy dish for those families that only have one or two plant-based eaters. Meat could be cooked separately then added to appease the meat eaters. If you went that route I would cube cooked chicken to roughly the same size as the chickpeas; over time they may not even miss it.

This recipe can easily be doubled and tastes great the next day.

Chickpea noodle soup Plant-Based Gluten-Free

CHICKpea Salad…Two Ways

fruity chickpea salad

I have a few friends who have been dying to get their hands on these recipes. I’ll warn you this isn’t one of my typical healthy recipes and it isn’t low in fat. It uses vegan mayo which isn’t an ingredient I typically use or encourage others to use. I made these for a party; they are party food, not everyday food! I repeat, these are not healthy, you can’t eat as much as you want, you’ll get sick or fat.

I hope that wasn’t too mean. Since most of the recipes I present are whole food, plant-based, and no added oil I didn’t want to mislead anyone but I’m gearing up for the Super Bowl and attempting to make some of my favorite party foods a little more accessible to my new lifestyle.

Veggie Chickpea salad wrap

Veggie CHICKpea Salad


  • 2 cups cooked and drained chickpeas
  • 1 carrot
  • 1 stalk of celery
  • 1/4 cup diced onion (optional)
  • 1/2 cup vegan mayo
  • dash of black salt, sea salt, pepper, garlic powder, onion powder, and nutritional yeast

Chickpea Salad


  1. Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
  2. Shred carrot and celery in food processor then add to the chickpeas.
  3. Add mayo and spices and gently stir until combined.


I served these in lettuce wraps, but they would be great as sandwiches or on crackers too. It keeps well for a few days and travels well with an icepack to keep it cold.

Fruity Chickpea salad in wrap

Fruity CHICKpea Salad


  • 2 cups cooked and drained chickpeas
  • 1/2 cup grapes, cut in half
  • 1 apple, diced (I used granny smith)
  • 1/4 cup chopped walnuts (OPTIONAL)
  • 1/2 cup vegan mayo (or for a twist use vegan yogurt)
  • dash  of black salt
  • dash of onion powder


  1. Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
  2. Add the remaining ingredients and stir gently until everything is combined.


I served these in lettuce wraps too but it would be amazing on top of a bed of greens. I also tried the yogurt version and put it in fillo shells for a fun and delicious dessert. You could also eat this in a sandwich or on crackers, it’s very versatile.

You could make your own vegan mayo for a healthier version.

For more inspiration check out my PARTY FOOD board on Pinterest! Or check out my Faux Tuna Salad Recipe! I think you like it.

How would you enjoy these, on a salad, sandwich, or as part of a wrap?

I submitted this recipe to the Virtual Vegan Linky Potluck!


BBQ Chickpea Salad

20120815-125141.jpgI am not a salad eater. Of course salads at places like Paradise Bakery taste AMAZING but they are also loaded with fats, dairy and meat that I avoid. When I order them without all of that they are just okay. I’ve been trying to eat salads a little for frequently so I came up with the idea for a salad with BBQ Chickpeas.

This salad was tasty! It was missing something, a little spice. I think it would have been great with some hot peppers added. I also wish I had a different salad dressing for this. I tried a few sweet dressings that I had but the taste just wasn’t right. Maybe just a bit more barbecue sauce would have done the trick.

BBQ Chickpea Salad


  • Cooked Chickpeas (I used 1 cup)
  • BBQ Sauce (I used a few Tbsp’s)
  • Leafy greens
  • Tomatoes
  • Peppers
  • Carrots
  • Onions
  • other salad veggies like cucumbers or mushrooms would be good too


  1. In a small pan heat drained chickpeas until warm.  
  2. Pour in BBQ Sauce onto chickpeas and stir regularly, reduce temperature to low.
  3. Assemble salad with your favorite veggies.
  4. Place warm BBQ Chickpeas on salad and enjoy.


This is a great entre salad but it could also be served as a side salad. The chickpeas make it more substantial and the sweet and tangy sauce make it interesting. I only made about a cup of BBQ chickpeas and it wasnt’ enough because my daughter and husband like them too. This salad could be taken on the go very easily as the chickpeas don’t really need to be warm.

If you like the idea of BBQ Chickpeas try them on potatoes or smash them and make a BBQ sandwich. My boys love BBQ chickpeas, they are slightly messy but still an easy finger food.

Do you have a favorite healthy (and easy) salad dressing? If so please share!