Garbanzo Bean “Tuna” Salad

Let us be clear, there is no tuna in the recipe. In fact, I’m only using the word “tuna” to give you a sense of how I use this great dish. I have nothing against tuna, but since I’m not eating a lot of meat these days, I wanted an option that is simple, delicious, and filling.

For example, if I were to make the Nicoise salad mentioned here, I’d simply substitute this recipe for the tuna. Of course, I mostly use it in these extremely addictive collard green wraps. I cannot get enough of these…to the point where I will eat them for lunch every day for two or three weeks. Let everyone else have their gluten-filled wraps; my version is gluten-free, tasty, and doesn’t leave me feeling bloated.

Yeah, I *do* get that excited about collard greens and chickpeas.

Broccoli and White Beans with Goat Cheese and Lemon Dressing

If you’d asked seven-year old me how I often I’d eat broccoli as an adult, I’d have probably put the number at about “never”. Poor, deluded seven-year old me. It turns out I eat broccoli (and its relatives) all the time.

I love this salad. It has roasted broccoli (fact: all vegetables are better roasted), beans, cheese, and a lemony dressing. It’s basically a summer salad that happens to be filling, delicious, and vegetarian if you omit the anchovies (plus, ahem, gluten free!).