Month: May 2025

Perfect for meal prep, this bright chickpea pasta salad is a summer staple! Packed with protein, fiber, and colorful veggies, it’s easy to make ahead and even easier to tweak based on what you have in your fridge. Whether you’re planning a picnic, prepping weekday lunches, or just need a quick, satisfying dinner, this pasta salad is a versatile go-to that keeps well and tastes even better the next day.

Ingredients/ shopping list:

• 1 can (15 oz) chickpeas
• pasta of your choice (I used fusili)
• 2 mini cucumbers
• 1 bell pepper
• ½ red onion
• 1 cup cherry tomatoes
• 1 lemon
• 2 cloves garlic
• ¼ cup + 1 tablespoon extra virgin olive oil
• 2 tablespooons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon paprika 
• 1 teaspoon garlic powder
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 1 bunch fresh parsley, chopped

Cooking Instructions:

Step 1.

Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly.

Step 2.

Dice cucumbers, onion, bell pepper, and cut cherry tomatoes into halves.

Step 3.

Mix chickpeas with 1 tablespoon olive oil, paprika, garlic powder, and a pinch of salt and pepper. Bake at 400º or air fry until crispy.

Step 4.

In a small bowl, combine ¼ cup olive oil, red wine vinegar, dijon mustard, dried oregano, minced garlic, and salt and pepper. Whisk or shake well until the dressing is fully emulsified. Taste and adjust seasoning if needed.

Step 5.

In a large mixing bowl, combine the cooled pasta, chickpeas, vegetables, and chopped parsley. Pour the dressing over the salad and toss well to coat everything evenly. Taste and adjust seasoning as needed.

For best flavor, let the salad chill in the fridge for at least 30 minutes before serving

Tip: make this recipe yours by using your favorite ingredients! Chopped olives, vegan feta, or marinated artichoke would also work well.

It’s the middle of orange season here in San Diego, and this recipe is my favorite ways to use fresh oranges! This vegan orange crispy tofu hits all the right notes — it’s tangy, gingery, a little spicy, and just the right amount of sweet. The tofu is air-fried until golden and crispy, then tossed in a fresh orange sauce that thickens into a sticky glaze. Serve it over rice, sprinkle with green onion, and enjoy a takeout-style dinner made right at home.

Ingredients/ shopping list:

For the crispy tofu:

• 1 block extra-firm tofu (pressed for 15-30 minutes)
• 1 tablespoon cornstarch
• 1 tablespoon avocado oil (or any neutral oil)

For the orange sauce:

• juice from 3 fresh oranges (about ¾ cup)
• zest of 1 orange
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, finely grated or minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• Optional: 1-2 teaspoons sugar, maple syrup, or agave (only if your oranges are very tart)

Optional for serving:

• Steamed white or brown rice
• Sliced green onion for garnish

Cooking Instructions:

Step 1.

Press tofu and tear into bite-sized pieces. Toss tofu gently with avocado oil and cornstarch until evenly coated. Air fry or bake tofu at 450º for 20 minutes or until golden brown and crispy.

Step 2.

While the tofu cooks, mix orange juice, orange zest, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Taste, and add sugar, maple syrup, or agave if preferred.

Step 3.

Add sauce to pan over medium heat. Once the sauce starts simmering, stir in the cornstarch slurry. Continue cooking and stirring until the sauce thickens — you’ll know it’s ready when you can scrape a spoon or spatula across the pan and it leaves a clear trail.

Step 4.

Toss the crispy tofu in the thickened sauce until evenly coated. Plate over rice, sprinkle with green onion, and enjoy!