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Potluck

Oil-free Asian Salad with Chickpeas

July 25, 2022 by Trish Hall Leave a Comment

***This is a temporary posting for all the people who asked on Facebook for this recipe. I’ll add photos and more detailed instructions another time.***

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.

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Oil-Free Asian Salad with Chickpeas

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts. 

Course: Main Course, Potluck, Side Dish
Cuisine: American, Asian
Ingredients
  • 4 cups Napa cabbage (or your favorite cabbage or Brussels sprouts), shredded
  • 2 cups broccoli, chopped into bite sized pieces and grate the stem
  • 1/4-1/3 cup sliced green onion, all the white and a bit of the green part
  • 1 cup grated carrot
  • 1.5 cups chickpeas, rinsed
  • 1/2 cup sliced almonds optional
Dressing
  • 1/4 cup toasted sesame seeds use less if you want lower fat, or omit
  • 1/4 cup maple syrup or date paste
  • 1/4 cup rice vinegar
  • 1/4 cup tahini
  • 1/4 cup tamari (or soy sauce if gluten-free isn't necessary)
  • 1-2 cloves garlic Or use 1 tsp powder
  • 1 tsp grated fresh ginger Or use 1/2 tsp powder
  • 1 tsp Sriracha optional
Instructions
  1. In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.

  2. Chop the broccoli into bite sized pieces and grate the stem.

  3. Slice the green onion.

  4. Grate the carrot.

  5. Drain and rinse the chickpeas.

  6. Add everything above to a large bowl and toss well.

  7. Add the dressing and toss well.

  8. Add most of the sliced almonds and lightly toss.

  9. Serve and sprinkle with remaining almonds.

Dressing
  1. Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.

  2. Place all ingredients into a blender or a jar and blend well.

Filed Under: Main Dish, Potluck, Recipes, Salad, Side Dishes Tagged With: Asian, coleslaw, No oil, Oil free, Slaw

Gluten-Free Chickpea Lettuce Wraps

October 25, 2021 by Trish Hall Leave a Comment

 

These Gluten-Free Chickpea Lettuce Wraps are packed full of veggies! The filling can be made into a delicious wrap, dip, or sandwich.

Chickpea Veggie Dip or Filling

I created this filling after a busy day that I hadn’t prepared well for. I found myself out running errands during lunchtime and grabbed a wrap from Trader Joe’s. Theirs were wrapped in a lavash which wasn’t the best choice for me because I am sensitive to gluten. It doesn’t make me sick, but I do get bloated and uncomfortable when I eat gluten. So, I peeled off most of the lavash and ate the filling. The filling was good, but I thought it was way too light on the veggies so I put a lot more in mine.

If you don’t need step-by-step instructions and pictures, scroll down to the recipe card below. If you like to see the size and textures of each veggie as I added it, then stick with me here.

Gather your ingredients.

Gluten Free Chickpea Lettuce Wraps

I used homemade hummus, but you could use store-bought.

To make the hummus I used one can (about 1.5 cups) of cooked chickpeas. I didn’t peel them, but you could if you like ultra-smooth hummus. I blended them with lemon juice, tahini, cumin, and garlic. If you want to make it lower fat, you can replace the tahini with white beans. I used my Cuisinart 13 cup food processor with the small bowl insert. This keeps the ingredients contained near the blade. It got really smooth.

Once you have the hummus made, set it aside.

Add the carrot to the food processor and pulse until you have little tiny carrot bits. Add the carrots to a large bowl. Pulse the broccoli to the same size. Do the same with the radish, parsley, cilantro, and green onions.

Gluten Free Chickpea Lettuce Wraps

 

 

Gluten Free Chickpea Lettuce Wraps

Gluten Free Chickpea Lettuce Wraps

Add the hummus.

Gluten-Free Chickpea Lettuce Wraps

Stir and add your favorite salt-free seasoning (or salt if you use it).

You can use this as is, for a dip or a wrap, or you can add another can of chickpeas that you have pulsed. This gives a thicker consistency that is good as a sandwich spread.

 

Gluten-Free Chickpea Lettuce Wraps

 

Gluten Free Chickpea Lettuce WrapsI did it both ways and really enjoyed the creamier batch in the lettuce wraps. I had the thicker version in a sandwich and that was great too!

Gluten-Free Chickpea Lettuce Wraps

Gluten Free Chickpea Lettuce Wraps
Print
Gluten Free Chickpea Lettuce Wraps

These Gluten-Free Chickpea Lettuce Wraps are packed full of veggies! The filling can be made into a delicious wrap, dip, or sandwich.

Course: Appetizer, Main Course, party, Snack
Cuisine: American, gluten-free
Keyword: gluten-free, Lettuce Wraps, Chickpea
Author: Trish Hall
Ingredients
For the hummus (if not using store-bought)
  • 1 15 oz can chickpeas (reserve the liquid aquafaba) about 1.5 cups cooked chickpeas
  • 1/4 cup lemon juice more depending on your tastes
  • 1/4 cup tahini Or sub with white beans
  • 1/2-1 tsp ground cumin
  • 1-2 tsp minced garlic I used two large cloves
  • salt to taste if using optional
Everything else:
  • 1 large carrot, cut into 1" chunks
  • 1 small crown of broccoli, cut into florets about a cup
  • 1/4 small cabbage, about a cup-sized wedge I used Savoy cabbage, but any would work
  • 1 cup cilantro, loosely packed big stems removed
  • 1 cup parsley, loosely packed big stems removed
  • 2 green onions, whites, and firm part of the green
  • 2-3 radishes
  • 1 15 oz can chickpeas this is optional
  • 1 cup hummus Recipe above, or store-bought
  • your favorite salt-free seasoning mix optional
Options for getting it to your mouth:
  • butterleaf or romaine lettuce
  • crackers
  • celery
  • sandwich bread
  • a spoon or fork 😋
Instructions
For the hummus (if not using store bought)
  1. In a small food processor bowl, add all the ingredients, except the reserved aquafaba

  2. Pulse until everything starts to mix well.

  3. Slowly add aquafaba and blend on high until you get the consistency that you want.

  4. You will need to stop and scrape down the sides a couple of times. Blend until very smooth.

  5. Set aside.

For the rest:
  1. Add the carrots to the food processor and pulse until they are about rice-sized. Add them to a large mixing bowl.

  2. Do the same to the broccoli. Add to the mixing bowl.

  3. Add the cilantro, parsley, green onions, and radishes. Pulse until rice-sized. Add to the mixing bowl.

  4. Add the cabbage to the food processor and pulse until finely chopped. Add to the mixing bowl.

  5. If you want the thicker version of this filling, pulse the other can of chickpeas until they are broken down into rice-sized pieces. Add this to the mixing bowl.

  6. Add the hummus to the mixing bowl on top of the chopped veggies and mix well.

  7. Add salt or salt-free seasoning, if using.

  8. Scoop onto lettuce leaves, or use as a dip with crackers or celery sticks. If you've made the thicker version, spread it onto bread and make a sandwich!

These Gluten-Free Chickpea Lettuce Wraps are packed full of veggies! The filling can be made into a delicious wrap, dip, or sandwich.

 

 

 

 

 

Filed Under: Main Dish, Potluck, Recipes, Snacks Tagged With: brunch, chickpea, Gluten-free, lunch, sandwich, Vegan, wraps

Oil-Free Cabbage and Apple Slaw

August 27, 2020 by Trish Hall 8 Comments

If you’re looking for an alternative to the typical creamy fat-laden coleslaw, this Oil-Free Cabbage and Apple Slaw will delight you!

Oil-Free Cabbage and Apple Slaw

The sweetness of the apples is a nice compliment to the tartness of the vinegar. I used a combination of a cilantro balsamic and apple cider vinegar, but you could use either one alone or any other of your favorite kinds of vinegar. I’m in love with California Balsamics vinegar so check them out if you haven’t already done so. (I’ll put a link to their website in the recipe notes.)  If you use just straight vinegar and no balsamic, you’ll want to add a little bit of sweetener to cut the sharpness of the acid. Maple syrup works well for this.

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Filed Under: Potluck, Recipes, Salad, Side Dishes Tagged With: apple, cabbage, coleslaw, Gluten-free, No oil, Oil free

Oil-free Pesto Potato Salad

July 22, 2020 by Trish Hall Leave a Comment

No more boring potato salad! This Oil-free Pesto Potato Salad is a much more interesting and colorful dish to brighten your picnic table and your tastebuds! 

 

Oil-free Pesto Potato Salad

No long boring story about how I came up with this recipe 😉 I had baby potatoes and some of my pesto sauce in the freezer and decided that they sounded good together. I mean, potatoes and garlic and basil…how can you go wrong?

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Filed Under: Main Dish, Potatoes, Potluck, Quick and Easy, Recipes, Salad Tagged With: Gluten-free, Oil free, Pesto, Pot luck, Potato Salad, Potatoes, Salad, Vegan

Vegan Baked Oats and Berries

April 6, 2020 by Trish Hall 9 Comments

 

Breakfast is served! This Vegan Baked Oats and Berries dish is perfect to make ahead and serve a crowd or cut into individual portions to freeze. 

Vegan Baked Oats and Berries

 

If you like oats and fruit, you’ll probably love this. I am a breakfast person…I gotta have it and usually right away when I get up. My go-to breakfast is usually oatmeal with sweet potatoes and spinach mixed in (I know, I’m weird).

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Filed Under: Breakfast, Holiday, Potluck, Recipes Tagged With: Baked Oats, breakfast to go, brunch, potluck brunch, vegan breakfast

Vegan White Bean Chili

January 22, 2020 by Trish Hall 3 Comments

Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it’s very adaptable to individual tastes.

Vegan White Bean Chili

 

If you don’t need step by step instructions with photos and details, scroll on down to the recipe box at the bottom of the page.

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Filed Under: Instant Pot, Main Dish, Mexican, Potluck, Recipes Tagged With: Beans, chili, Gluten-free, no tomato, Oil free, soy curls, Vegan

Vegan Pulled “pork” Jackfruit BBQ

September 11, 2019 by Trish Hall 2 Comments

 

This recipe for Vegan Pulled “pork” Jackfruit BBQ uses just a few ingredients.  It’s so meaty, even non-vegans will love it.

Vegan Pulled "pork" Jackfruit BBQ

 

If you’re looking for something you can serve to a crowd of mixed eaters, this is a good one. It can be ready in less than 30 minutes by skipping the last step.

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Filed Under: Main Dish, Potluck, Recipes Tagged With: barbecue, bbq, jackfruit, Oil free, pulled pork, Vegan

Vegan Cheesy Potato Broccoli Casserole

January 15, 2019 by Trish Hall Leave a Comment

 

This is a nut-free, oil-free Vegan Cheesy Potato Broccoli Casserole that is perfect as a main dish or a welcome addition to a potluck table. 

Vegan Cheesy Potato Broccoli Casserole

Did you grow up eating those potato & broccoli casseroles that were made with lots of fatty cheese and sour cream and bacon? This one is like that. …

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Filed Under: Main Dish, Potluck, Recipes Tagged With: Gluten-free, Oil free, Vegan, vegan cheese

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About Me

  Hi, I'm Trish! Are you looking for delicious plant-based, oil-free, gluten-free recipes? Maybe you’re new to the vegan whole foods way of eating and need some guidance? Do you have some health problems that you are hoping to reverse? No meat, no dairy, no gluten, no oil...what’s left?!? So much ...

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