Avocado-Chickpea Sandwich

Ingredients:

• 1 avocado - pit removed and scooped from peel
• 2 scallions roughly chopped
• 1 large handful of fresh coriander (cilantro)
• 2 oz feta cheese
• 1 small lemon juiced - about 2 Tbs
• 15 oz can of chickpeas
• 1tsp cumin
• 2tsp curry powder (I used a bit more, because I like the curry flavor)
• Bread for sandwiches - I used toasted sprouted seed bread
• Fresh rocket [arugula] to add to the sandwich as topping.

Instructions

1. In a food processor, whirl together avocado, fresh coriander, feta and lemon. I like mine to be fairly chunky but you can process for a smoother blend if you want.
2. Add avocado mixture to a bowl.
3. Drain and rinse chickpeas. Smash chickpeas up so about half are smashed and half are whole.
4. Add smashed chickpeas to bowl with avocado mixture and add spices
5. Stir everything together.
6. Serve on bread - I used toasted sprouted seed bread and topped it with fresh rocket [arugula]
7. Enjoy!

Lentil-Ginger Burger with Kimchi Mayo and Rocket

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

Ingredients:

Vinnaigrette:

• 1 small clove garlic
• Kosher salt
• 1 1/2 tablespoons fresh lemon juice
• 1 small shallot, very finely diced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• Pinch cayenne; more to taste

Eggplant:

• 1 large globe eggplant (about 1 pound), trimmed and cut into 1/2-inch-thick rounds
• 3 tablespoons extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 tablespoons coarsely chopped fresh cilantro

Directions

1. Make the vinaigrette: Mince the garlic. Combine the garlic and 1 tablespoon of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary

3. Grill the eggplant: Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

4. Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

 

 

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