A creamy, protein-rich chickpea salad with dried cranberries and walnuts—great for sandwiches, wraps, or simple lettuce boats. Ready in 10 minutes!| Grateful Grazer
Smashed potatoes with pesto sauce are boiled and then roasted until crispy for a delicious appetizer or veggie side dish.| Grateful Grazer
This fried eggplant sandwich is crispy, smoky, and layered with juicy tomato, crisp greens, and harissa mayo. A bold, vegetarian lunch idea with Mediterranean flair.| Grateful Grazer
This vegan coleslaw recipe is made with fresh cabbage, apples, and chickpeas tossed in a citrusy, no-mayo tahini dressing. Prep it up to five days in advance for a side dish or quick weekday lunches.| Grateful Grazer
This easy Shaved Brussels Sprouts Salad with Roasted Chickpeas and Lemon Tahini Dressing is a balanced and delicious plant-based dish.| Grateful Grazer
Simple ingredients make these quick pickled carrots a breeze to prepare.| Grateful Grazer