Just Another Chickpea Avocado Salad

The best way to start Spring Equinox is a salad right? Better yet, another version of chickpea avocado salad because one, two, three how many other recreations is never enough. 
My Twitter timeline was covered in chickpea salad pictures and thus had me hankering to make the quick, yummy lunch-- perfect topper to crackers or sandwich filling. Unfortunately, I didn't have celery or vegan mayo, but someone suggested Dijon Mustard. It adds a nice component to this flavorful salad. Again, I am ever so thankful for having helpful vegan and plant based followers.

Chickpea Avocado Salad Ingredients and Preparation

1 can chickpeas
1 avocado
1 tomato, diced
1 sheet of nori, crushed
1/4 cup red onion
3 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon Dijon Mustard
1/2 teaspoon paprika
1/4 teaspoon black salt
1/4 teaspoon black pepper

In a food processor or blender, pulse chickpeas and half an avocado together until chunky. Not too creamy a consistency here.
Stir in the remainder of the ingredients.
Top with other half of avocado.

Vegan Mofo 2018 Post 12: Roasted Okra and Sweet Potato Salad

Warm roasted salads bring bright art and flavor to the table.

Sierra Leone-- located in West Africa-- is perceived as a gold mined fairy tale. I remember this country being hailed as a mecca for its rich metal properties, their popular diamonds often smuggled illegally. Agriculture is a primary employing force with 80% of its people working in the industry. Rice is the most cultivated crop and is often eaten at every meal. They also love potato leaves, cassava (still trying to find some around Philadelphia), an herb called crain crain (has a similar slimy texture to okra), fried plantains, and fresh mangoes, pineapples, and oranges.
I found roasted okra and sweet potatoes off the Recipes From the Pantry blog. It is actually meant for a Christmas occasion, but it sounded too delicious and the bright colors spoke of the approaching autumn.
One Green Planet has great tips for getting rid of the sliminess (even frozen okra has this problem) is soaking okra in vinegar for half an hour, patting down okra until dry and sautéing, or cooking okra with tomatoes ("acidity reduces the slime").

Roasted Okra and Sweet Potato Salad Ingredients and Preparation

1 large sweet potato
1 1/2 cup frozen okra
2 tablespoon olive oil
4 small red or yellow bell pepper
1 teaspoon salt
1 teaspoon cumin
2 tablespoon lime juice
4 tablespoon olive oil
1/2 teaspoon mustard
1 teaspoon sugar

Preheat oven to 350 degrees.
Generously coat sweet potato chunks, dried okra, and bell peppers in olive oil , salt, cumin, and chili powder.

Roast for thirty minutes, turning it over after fifteen minutes pass.

Whisk together lime juice, olive oil, mustard, and sugar. Mix in with finished roasted vegetables. Serve warm.

Mashed Chickpea Salad With Roasted Tomatoes And Avocado

Mashed chickpeas makes everything all right, especially with tomatoes and avocado.

Last Saturday, I had such a horrid moment, having missed my Greyhound bus to New York City to attend the Sixth Annual Black Comic Con at Schomburg Center for Black Research. I had in mind to see Toyin Ojin Odujah's latest works at the Whitney Museum, visit the Studio Museum of Harlem in its current space for the last time, and eat at Beyond Sushi.

At Mom's Organic Market, they sell roasted tomatoes by the pound.

I left the Greyhound Station miserably. There were no other morning tickets. Well, quite honestly, I didn't want to spend another twenty dollars on a ticket, then spend more money on getting a new NYC MetroCard, and plus spend more on comic books and food-- this would be breaking the budget set for myself.
Thankfully, Mom's Organic Market was near the sad, pathetic walk down the street, dismayed by my tardiness. At the grocery store, I picked up chocolate, chips, and roasted tomatoes-- comfort food and ingredients to make comfort food.
One of my primary goals for the year is to lower my soy intake and chickpeas are a grand replacement for the things that I love-- tofu scramble, "cold cut" tofu sandwiches, and tofu ricotta. I probably can't make chickpea into cold cuts or ricotta just yet, but I've been perfecting the chickpea scramble and this salad is a cold version of my usual recipe. All the ingredients come together so beautifully despite the simple ingredients and blending-- great in a sandwich or as a stand alone. 

Mashed Chickpea Salad With Roasted Tomatoes And Avocado Ingredients and Preparation

1 15 oz can chickpeas, drained and rinsed thoroughly
3 tablespoon water
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon crushed red pepper
1/2 cup roasted tomatoes
1 avocado, ripened

Pulse chickpeas, water, cumin, turmeric, salt, onion powder, and crushed red pepper together in food processor or blender. Make sure it's at a creamy yet chunky texture-- do not make hummus.
Mix in red roasted tomatoes. Serve at room temperature with avocado.

Salad is also good with a few slices of Dave's Killer Bread in Thin Sliced Good Seed.

Very colorful, pretty, simple, and scrumptious.

The perfect yum after a trying day.

Vegan Mofo Post #20: Mint Chickpea & Spiraled Veggie Salad

Nothing more engaging than a colorful medley of veggies and chickpeas. 

Spirals and spirals and spirals. I broke out the old Vegetti tool on fresh, organic zucchini. With carrots being tougher (maybe I should get a machine?), I fortunately found a large container of pre-spiraled carrots for $3. I came to Iovine Brothers Produce in Reading Terminal Market to pick up mint and lemons. The carrots were an unexpected surprise. So yes, I cheated.
With my light tahini dressing and pumpkin seeds, this lovely artist's eye salad has a lot of delicious flavors to chew on. It's rarely a dull moment.

Mint Chickpea & Spiraled Veggie Salad Ingredients and Preparation

1 15 oz chickpeas, drained and rinsed
1 zucchini spiraled
1 large carrot, spiraled
1/4 cup pumpkin seeds
1 tablespoon tahini
2 tablespoon nutritional yeast
juice of one lemon
1 teaspoon salt
a sprig of mint, chopped
edible flowers, for garnish

Combine chickpeas, zucchini, carrots, and pumpkin seeds.
Mix together tahini, nutritional yeast, lemon juice, salt, turmeric, and black pepper.
Add dressing to chickpeas, veggies, and pumpkin seeds. Mix well.

These edible flowers from Iovine Brother's Produce in the Reading Terminal are better than most. 

A work of art.

Chipotle Macaroni & Cheese Salad

This is the macaroni salad your friends will love and beg you to bring to every outdoor party/barbecue/function/what-have-you.

The weather is finally starting to reach scorching level potential.
It's almost at 90 degrees in Philly today. I'm feeling the heat flames. The bugs are already out and taking mysterious bites. My arms and elbows are red, bumpy, and swollen. Scratching is an irresistible (yet considerably annoying) task when you want to read new book releases, draw a bunch of fashionable box braid models, write new blog posts, obsess over the Black Panther trailer, and consume a vegan ice cream cone. Ugh. As I reminisce on yummy fare, at the same time, I'm researching natural bug bite remedies. Still, I plan on slapping a heaping of coconut oil to the problem. That always works, right? I'm glad they haven't eaten my face.....
In other news, macaroni and cheese makes for a great chilled pasta salad. On occasion, I'm finding it hard to find a vegan version hitting the restaurant scene. We definitely need a rich, creamy, plant based version of our own, not butter required.
Field Roast Chao's Tomato Cayenne is my favorite obsession. I have likely stated this love a thousand times. I buy it on the regular. Thus, my pasta mac featuring the amazing vegan cheese has a mild spicy flare. I didn't have any peppers, but will be sure to include them charred and roasted the next time. I believe it'll pull the overall dish together.
This mac salad is delicious. The more difficult challenge is to not eating several bowls. After all, tis the season to hold back.

Chipotle Macaroni & Cheese Salad Ingredients and Preparation

2 cup macaroni
1/2 cup almond milk (or any other dairy free milk)
1/4 cup diced tomatoes
4-5  slices Field Roast Chao Tomato Cayenne
3 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon black pepper
pinch of paprika
2 tablespoon Hampton Creek's Just Mayo Chipotle

Cook your macaroni to al deinte perfection.
Stir almond milk, tomatoes, Chao cheese, and yeast together, melting these beautifully.
Add salt, turmeric, black pepper, and paprika.
Pour into a large bowl and refrigerate for 4-6 hours.
Mix in Just Mayo and serve.

Yummy magnificent mac.

Eat well and share with love.

Ranch Macaroni Salad

I finally got my hands on Hampton Creek's new Ranch Salad Dressing. It has a superb homage to traditional rich, creamy flavor that a typical ranch offers. For my macaroni salad, I added colorful carrots, red onions, shreds of zucchini, and this amazing dressing.

Ranch Macaroni Salad Ingredients and Preparation

2 cup macaroni, cooked and chilled
1/2 cup rainbow carrots, steamed and chilled
1/2 cup zucchini, spiraled
1/4 cup red onion, chopped and diced
1/4 cup Just Mayo Ranch Dressing
1 tablespoon nutritional yeast
1 teaspoon basil
1 teaspoon salt
 1/4 teaspoon black pepper

Combine ingredients together and refrigerate.
Simple.

Black Bean & Avocado Salad

A refreshing salad that greets summer appetite just right.

Exciting events are happening. Travels to NYC and Toronto. Published in Soap Opera Digest magazine. Painting cakes, donuts, and Basquiat. Frida Kahlo and the blossoming seeds of a new gratifying form of self love. BLM is up on the Harcum College auction site-- bidding starting out at $50. Nephew is growing bigger. Things are looking up on the sweet horizon of life. I wouldn't dream of any other enticement. Life is surprisingly delicious these hot summer days.

Getting my personal experience "Crossing the Toronto Border" fan story published in the July 20, 2015 issue of Soap Opera Digest was a splendid treat! Thank you so much to Michaela for letting me know on Twitter! <3

Nothing more festive than adding fibrous black beans to a salad dish recipe, especially one that was sounding close to holy guacamole. Not that I mind making guacamole and calling it a salad. After all, avocados, tomatoes, cilantro, and onions dancing in a dressing of squeezed lime juice mirrors salad elements right?
Ingredients together provide zesty, colorful fare that pleases the taste buds. Scrumptious perfection for the season when one does not feel like cooking a hot and heavy meal. I love how meaty black beans can be and the creamy, rich texture avocados bring. Why not bring present amazing pantry-must-have twosome as the new dynamic food duo?

Black Bean & Avocado Salad Ingredients and Preparation

1 15 oz can black beans, rinse
1 14.5 oz can diced tomatoes (or fresh tomatoes)
1/4 red onion, chopped
2 tablespoon fresh cilantro
2 avocados, ripened
2 tablespoon lime juice
1/4 teaspoon black pepper
pinch of salt (optional)

Mix black beans, tomatoes, and cilantro together.

Mix in avocado, lime juice, black pepper, and salt. Voila!

A blend of crushed dried herbs top a feast. Feel free to serve black tortilla chips on the side!

Sun Dried Tomato Chickpea Salad

Perfect accompaniment to Gardein's Fish Filets. 

Little piece of good news to start off the day: I was named by Aph Ko, contributing writer of Striving With Systems, as one of the 100 Black Vegans to Check Out. I appreciate the honor-- such an unexpected kudos. Loved being surrounded by the familiar and those new to me worth adding to notice. Thanks to this amazing compiled list, I discovered that a vegan restaurant has been in Harlem all this time. Folks know how much I have been cherishing my visits to Harlem. Now I am planning to eat at Seasoned Vegan soon-- a 13 minute walk from Studio Museum! Yes!!!
Meanwhile, a few days ago at Whole Foods, I found a small tub of sun dried tomatoes for $1.37- lowest priced fancy ingredient next to a 99 cent can of chickpeas. I sampled the chewy Fruit Roll-up styled texture, loving sweet and savory blending together. Since I already planned to be delicious Gardein from the freezer, I wanted to prepare a light, simple entree. Sun Dried Tomato Chickpea Salad was born under hunger and creative freewill. The medley proved to be  chrmn serenade of curry flavors and degrees of chewiness. Definitely adding either crunchy pumpkin seeds or hearty walnuts next time. Plenty of summer tasting sun dried tomatoes to go round.

Chickpea Salad Ingredients and Preparation

1 15 oz can chickpeas, drained and rinsed
1/4 cup red onions, sliced and diced
1/4 cup sun dried tomatoes
2 tablespoon olive oil
1 teaspoon Bragg's Liquid Aminos
1 teaspoon curry powder
1/4 teaspoon black pepper
pinch of lemon juice

Toss eight ingredients together.
Can either be served at room temperature or slightly chilled.

Sorry about the infuriating orange tint, but it turned out refreshing and delicious.

Perfect yum on a hot day. I suggest maybe even grilling your Gardein  (if Gardein mood strikes), and have this chickpea salad as a solid plate date!

Avocado, Chickpea, & Cubed Tofu Salad

Hearty little salad featuring a lot of my favorite ingredients.

My installation is going underway. Just finished litho crayon drawing of "Nappylocs and the Three Combs" school flier. Plan to copy, typewrite on copy, and print postcards at Fed Ex Kinkos. Tonight room 959 itself will likely be 90% finished. Pulling almighty all-nighter-- what we college kids adore. Seminar teacher is visiting (for an hour!) in the morning. One last thing on my to do list is purchasing Dollar General white trash bags. Space floor is a huge problem right now. Red, green, and black primary scheme of new work, but colored paint splotches against gray is very distracting. Also installation aside, I'm working on in-class typography assignment of breaking apart text of Zora Neale Hurston's "Their Eyes Were Watching God." I have poignant plans for this Thursday's crit. Excited about what other ideas can come into play. It's a beautiful, beautiful narrative that I pray to bring immense justice.
Now out of school and into kitchen (second favorite place), is a quick yummy salad. I don't have ample time these days to be avid cook enthusiast (is it Thanksgiving yet?) and salads are a go to meal. I love using chickpeas as primarily basis because it is very filling and versatile. I prepped believing pumpkin puree and bag of pumpkin seeds could be involved. Alas extra firm tofu cubes proved to be better component. Besides, I think I'll save pumpkin things for another sweet treat. After all, I bought incredible So Delicious Coco Whip....
One could choose to cube tofu or crumble. Cubes look adorable surrounded in Hulk smashed everything. I was so proud and happy that my avocado (from Essene Market) came out perfect. Just victorious joy to see all yellow green beauty ready to be scooped and creamed. I even blushed a bit. Again, I added dried basil. Seems like everyone likes fresh basil. It's always sold out at the Whole Foods and Superfresh nearby. Parsley, cilantro, oregano, and thyme are in great abundance (when you don't need them), but for this particular salad medley I prefer basil. Or maybe even a sprig of mint would be fine addition. Regardless, combining avocado, chickpeas, and tofu with a pinch of lemon bliss satisfied lunchtime and reinvigorated artistic prowess.
I have massive leftover amount and plan to add sweet plump cherry tomatoes and pine nuts. Will post results of that soon. Something tells me it'll be perfect addition to an otherwise terrific salad.

 Avocado, Chickpea, & Cubed Tofu Salad

1 15 oz can chickpeas, mashed
1/2 extra firm tofu block, diced into cute small cubes
1/3 cup tahini
3 tablespoon nutritional yeast
1 avocado, ripened
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder (or chopped red onions for the win!)
1 teaspoon basil (dried or fresh finely chopped leaves)
pinch of lemon juice

Toss ingredients together.

Serve chilled (or room temperature if prepared).

Splendid delight.

Vegan Mofo Day 12: Curried Chick'in & Apple Walnut Salad

Sweet and tangy and savory salad perfect for lunch time fulfillment.

Time to break out Green Day's American Idiot and put "Wake Me Up When September Ends" on blast. It isn't just the end of the ninth month of 2014, so concludes Vegan Mofo. In a few weeks, I'll be recreating favorites and counting down top "new to me" blog picks! It's been sooooo exciting as always to be introduced to vegan bloggers. This community is only getting bigger. Animal free, cruelty free women and men are more kitchen savvy than ever before! Woo hoo!
In this incredibly yummy noontime meal perfectly packed for school, combines wide variety of delicious ingredients. Almost similar to a Waldorf Salad, I found it impossible to stop eating. Regular Earth Balance or Veganaise will probably be great substitutes, but I highly recommend Whole Food's No Oil Zesty Tahini Dressing. It's surprisingly light and tangy- not too thick and not too watery. Creamy goodness adds most amazing flavor to Beyond Meat's Southwest Style Chicken Free Strips and apple, marrying sweetness and savory together. Plump, chewy raisins provide extra texture to otherwise versatile crunchiness.
This salad makes for a one serving portion.

Curried Chick'in & Apple Walnut Salad Ingredients and Preparation

1 apple, chopped (used Braeburn)
6 Beyond Meat Southwest Style Chicken Free Strips, diced and pulled
1/4 cup chopped walnuts
2 tablespoon Whole Foods No Oil Zesty Tahini Dressing (or plain vegan mayo is fine)
handful raisins
1 teaspoon curry powder
1 teaspoon nutritional yeast
pinch of garlic salt

In a small bowl, bowl ingredients together.

Close up.

Ready to serve and eat just like that!

Vegan Mofo 2014 Day 4: Virtual Vegan Linky Party Walnut, Chickpea & Chicken Salad

Salad full of pleasing ingredients.

Almost three years vegan and I'm still getting that dreadful "where do you get your protein?" question. It's annoying. However, I manage to answer without eye rolling and hissy fitting. Sometimes.
Well, to Virtual Vegan Linky Party and 4th Vegan Mofo day, I bring this yummy versatile salad. It  has ample protein in four major ingredients. A whole can of chickpeas contain 21 grams, one serving of Beyond Meat's Grilled Chicken has 19 grams, handful of walnuts has 7, and nutritional yeast has 8 grams. Not to mention spinach adds a bit too.
Two servings, enough to please both Popeye and Olive Oil, slightly smashed chickpeas provides great background to Beyond Meat's amazing pea protein chicken. I think any of their strips would do. They are on sale for $4.49 at Whole Foods plus an $1 off coupons are featured in latest coupon book. Yay! Savory, crunchy-tastic walnuts bring on texture and nutritional yeast add that spazzy cheesy taste. Of course, I then added Treeline nut cheese and nom nom nom.....

Walnut Chickpea & Chicken Salad Ingredients and Preparation

15 oz chickpeas, 
1 cup spinach
6 Beyond Meat Chicken strips, diced
2 tablespoon nutritional yeast
1/4 cup red onion
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup walnuts

Mash chickpeas. Not all of them. Just some.
Toss in spinach, Beyond Meat chicken strips, nutritional yeast, red onion, garlic salt, and black pepper. 
Add walnuts and toss again.

Championship salad.

Where's my protein? Here on this plate. Thank you.

Time to stick a fork into this meal.

Topped with a dollop of Treeline nut cheese. Amazing stuff. Next mofo post.

Vegan Tropical Chickpea Salad With Avocado Coconut Dressing & An Unforgettable Graduation Day

A lovely salad adds colorful flare to any celebration.

Ah. It's all over. Well, for now.
I'm on summer hiatus. Sort of.
Before we get into delicious tropical salads and tasty avocado dressings, one must bring forth all the exciting graduation action from yesterday- a Friday like no other.
First, PAFA board of Trustees Chair Kevin Donohoe welcomed graduates into a significant place in PAFA history books alongside Mary Cassatt, Cecilia Beaux, and Henry Ossawa Tanner. PAFA president David Brigham delivered encouraging words about tomorrow. Commencement speaker Jane Golden, executive director of Philadelphia's well renowned Mural Arts Program, urged us all not to give up, to persevere, to overcome odds, and used "tenacity" in her eloquently composed speech frequently. One of my favorite MFA students, Nancy Bea Miller (sadly retiring from her post as President of PAFA's Alumni Association) awarded PAFA alum Raymond Saunders with the Distinguished Alumni Award. Must mention my envy at the lucky students who got to have lunch with him this morning. Amazing instructors Jan Baltzwell and Michael Gallagher scored teaching awards from respective MFA and BFA/Certificate student bodies. The astonished look on Jan's face was everything. :) Phyllis Gorsen, chosen MFA speaker, recited a commendable address that spoke volumes- saying that artists are some of the most intelligent people on the planet. We don't get enough credit for our intelligence. Jeanne O'Shell, BFA/Certificate speaker, humorously voiced that we don't necessarily have completed puzzles upon entering college- the teachers/critics offer us more pieces, but it's our "job" as artists to make them fit. Clint Jukkula, head of graduate programs, announced our names along with the MFA candidates, Jeffrey Carr, dean of PAFA, awarded the BFA/Certificate students, and David gave closing address, ringing in the class of 2014. Then it was off to reception duty and the official public opening of not only the big 113th Annual Student Exhibit, but the Post Baccalaureate Exhibit as well.
All in all, a pleasurable experience worth cementing.

Group photo sent by Michael Moore, our wise and wonderful co-leader.

Congratulations to my awesome fellow Post Baccalaureate 2014 classmates- Kalab, Alma B., Lydia, Abby, Peter, Tovah, Louisa, Ken, Julene, Jerome, Camille, Loran, Alma R., Francine, Tim, Katayoun, Laura, and Eric! We made it! I'll be seeing Alma B., Lydia, Abby, Ken, and Laura this coming fall for the MFA Program.

Lovely certificate- the most expensive one yet! Just keeping it 100% real. But I am quite proud of it. One of the finest educations ever received. Words cannot express how much I adored the faculty- Michael, Mark, Neysa, and Jan were outstanding.

Posing with certificate and selected pieces from the Post Baccalaureate Exhibition!

Combs and naps make up the sculpture entitled:

Tovah- by far one of the sweetest people I've ever met.

Alma Rad will always be the epitome of awesomeness!

Our cordial co-leader, Michael Moore, surprisingly gifted each student beautiful, inedible Jasper doughnuts. At the end of a rather thoughtful, encouraging paragraph, he kindly states, "these stones are given with love and respect in honor of the Post-Baccalaureate class of 2013-14 who gave so much to one another."

I feel it only wise to wear every single day.

I have bombarded the blog with graduation news. Such a wonderful time to be remembered always. Yes, I am still here at PAFA for an additional two years, but being a Post Baccalaureate student had a special uniqueness that cannot be manufactured. I loved it- the good, the bad, and the ugly! Well, worth Sallie Mae hounding me once a month. 
Now onto Tropical Chickpea Salad.
No cooking required for this cold number. Plain ole chickpeas meet an array of tropical fruit and coconut flesh for an invigorating plate of colorfully engaging yum. The other dish brought to our class picnic,Tropical Chickpea Salad combines sweet juiciness and savory chickpeas dressed in a tantalizing avocado dressing. Made from ripened avocado and mixed with lime and coconut water, the dressing is simple and doesn't overpower the unique flavor profiles.
For a nuttier flavor and added crunch- I suggest crushed pine nuts or macadamia nuts. 

Vegan Tropical Chickpea Salad With Avocado Coconut Dressing Ingredients and Preparation

1 16 oz can chickpeas, drained and rinsed
1/2 cup pineapple, chopped
1/2 cup papaya, chopped
1/2 cup mango, chopped
1/2 cup shredded unsweetened coconut
1/2 teaspoon cumin

1 ripened avocado
1/2 cup coconut water
2 tablespoon olive oil
juice from 1 lime
salt and black pepper

Toss chickpeas together with fruit, shredded coconut, and cumin. 
Whip together avocado, coconut water, olive oil, lime, salt, and black pepper.
Pour over salad and until evenly coated.

Colors and tastes of the tropics take over chickpeas.

Add sliced lime for decor and extra zest.