ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE

Summer can be best described as me chasing the remains of my fridge.  I'm constantly at the market overbuying, planning one too many food projects & ending up with a long list of produce on the brink of losing its luster.  This is an ongoing plight for me ( & one I don't particularly mind). With all the amazing things in season right now, I simply can't get enough.

My method of late is just throwing everything over some kind of green.  Much like a hippie bowl, but a little lighter and more salad-y (and perfect for warmer weather).  I love these hearty salads with a quick pesto or tapenade, which luckily is also an amazing way to use those almost-too-wilted herbs.  Remember, with a bowl, literally anything goes.  

ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE (Serves 2-4) Gluten-free

  • 2 (15-ounce) cans chickpeas, drained & rinsed
  • 2 teaspoons red harissa seasoning
  • 1/3 cup + 3 tablespoons olive oil, divided
  • 8 oz. castelvetrano olives (+ 1 tablespoon olive brine)
  • 2 lemons, divided
  • 2 white anchovy filets (or 4 regular anchovy filets)
  • 3 garlic cloves, roughly chopped
  • 1 tablespoons capers
  • 1 small handful fresh basil
  • 1 teaspoon flaky sea salt
  • 2 large handfuls baby arugula
  • 6 oz. cherry tomatoes, halved
  • 1 small red onion, shaved
  • 3 oz. feta, crumbled
  • Freshly ground pepper, to taste
  • Sea salt, to taste

Preheat oven to 400 degrees.  Make sure to dry chickpeas well, then add them to a baking sheet.  Drizzle with olive oil (about 2 tablespoons) and sprinkle harissa spice over top.  Season with sea salt and freshly ground pepper, to taste, then use your hands to coat chickpeas well.

Roast chickpeas for 40-50 minutes or until browned and crispy.  

In the meantime, pit your olives.  Using a shot glass or the palm of your hand, press firmly down on each olive to crush in half.  The pit should be easily removed after this.  Continue pitting until all olives are done.

Add olives to a food processor with theolive brine, juice & zest of one lemon, anchovy, garlic, capers, basil, flaky sea salt, cracked black pepper (to taste) and 1/3 cup extra virgin olive oil.  Pulse until well combined & your desired consistency.  Set aside.

In a large serving bowl, add baby arugula, cherry tomatoes, and red onion.  Toss with the juice of one lemon & a drizzle of olive oil.  Add the roasted chickpeas and toss well to combine.  Top with a few dollops of olive tapenade and crumbled feta.  Enjoy immediately.

THIS POST WAS COMMISSIONED BY USADPLC.  

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE

I've always been a huge advocate of salads, especially those that can double as actual meals. So many people think salads can't fill them up, or worse, they get the "restaurant salad" which is arugula and a shaved something (which won't fill you up for more than 10 minutes).  It's a recipe for thinking salads only belong as starters.

Another thing, I use the word salad as a lose term.  It doesn't have to be green, or even made OF greens (ex: quinoa salad). This shaved asparagus salad is as light as Springtime (which it finally is!!), but satisfying enough to be a main meal.  Even though the radish is technically shaved, it's not the only thing on this salad. The crunchy chickpeas (addictive enough on their own) add such amazing texture and the true holding power to this "green" salad.  

Even though this meal is meat & dairy-free, you won't even notice.  As the days are starting to get warmer, I'm looking a lot to these hybrid salads.  Something not too cold, not too hot.  Something a little in between Spring & Summer...

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE (Gluten-free & Vegan) Serves 4

  •  2 (15-ounce) cans chickpeas, drained
  • 2 tablespoons olive oil
  • 1 teaspoon sumac powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon sea salt
  • 1.5 lbs asparagus
  • 2 small watermelon radishes, shaved
  • 1 cup microgreens, loosely packed

Lemon Caper Dressing:

  • 1/2 lemon, juiced
  • 1-2 teaspoons capers
  • 1 teaspoon caper liquid
  • 1 garlic clove, minced
  • 1/2 small shallot, minced
  • Sea salt to taste
  • Freshly cracked pepper
  • About 1/4 cup extra virgin olive oil, or to taste

Preheat oven to 400 degrees (°F). 

In a mixing bowl, dry chickpeas well.  Mix together with spices, salt, pepper and olive oil.  Make sure chickpeas are evenly coated.  Then, place in an even layer on a foil-lined baking sheet.  Bake for 35-40 minutes or until super crispy and browned.  Set aside to cool.

Trim the edges off all asparagus stalks.  Using a vegetable peeler, shave asparagus, and add to mixing bowl.  Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl.  I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.

In a small jar, add all dressing ingredients and shake until well emulsified/combined.  Drizzle dressing over salad, toss well and add to serving bowls.  Top with roasted chickpeas, microgreens and flaky sea salt.  Serve immediately!

THIS POST WAS ORIGINALLY SHOT FOR H&M !


RAW KALE CAESAR WITH BEET MICROGREENS, AVOCADO & POACHED EGG

Raw kale caesars are the one thing I never tire of.   I pretty much order them whenever they're offered.   At home, I like mine with a few hippie add-ons and poached egg for breakfast (or really, anytime of day). This almond caesar dressing is naturally dairy-free, but has the bold, zingy flavor that every caesar needs. You'll want to put it on everything - and I won't stop you.

RAW KALE CAESAR WITH BEET MICROGREENS, AVOCADO & POACHED EGG (Gluten & grain-free, Vegan) SERVES 2

  • 1 large bunch of kale, washed, stemmed & torn
  • A pinch of flaky sea salt
  • 1 lemon
  • 4-5 radishes, thinly sliced
  • 1/2 avocado, cubed
  • 1/4 cup tablespoons hempseeds
  • A good handful of microgreens

RAW ALMOND CAESAR DRESSING (Vegan, dairy-free) Makes about 2/3 cup

  • 1/2-2/3 cup almonds, soaked for 4-6 hours
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons dijon mustard
  • 3 small lemons, juice + zest
  • 2 tablespoons capers
  • 1 tablespoon caper brine (or olive juice brine)
  • 1/4-1/3 cup olive oil
  • Sea salt to taste
  • Freshly cracked pepper
  • In a large mixing bowl, massage the juice of one lemon into kale.  Sprinkle with sea salt and set aside.

Then, make almond dressing: After soaking almond, rinse and drain well.  Add to high-speed blender or food processor with the following five ingredients.  Blend ingredients well, then stream in olive oil until desired texture.  Season with sea salt and pepper.

Mix kale together with sliced radish, avocado and microgreens and hempseeds.  Toss in desired amount of dressing (it's on the thicker side, so use your hands to massage it in).  

To poach eggs: Fill a large saucepan with water and a good splash of white vinegar.  Over high heat, let the temperature come until you begin to see tiny bubbles around the rim.  Plop in your eggs (one at a time, if you’re nervous).  Let the eggs sit for about 30 seconds, then slowly stir making sure the egg white wraps around the yolk.  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.  Let cook until egg whites just begin to firm (or set), 

For more MORNING MEALS head over to CAMILLE STYLES!