Tasty and healthy vegan dinner: tortillas with creamy kale and toasted chickpeas

Tasty and healthy vegan dinner: tortillas with creamy kale and toasted chickpeas

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Me, I almost never do. This week, I’ve been doing some major house cleaning, which has led to all sorts of fascinating discoveries. Juice pulp from 2011, courtesy of Valerie. Sunshine Burgers that have turned into bricks. Thanksgiving stuffing from last year. Flax seeds that I distinctly recall transporting from NYC to D.C. It seems I need to explore the depths of my freezer more than once a year. I don’t really like corn tortillas all that much; I much prefer the Food for Life sprouted wheat tortillas or my raw carrot cumin wraps. I think these are from last spring, when I offered to make enchiladas for a bunch of the post-baccs (and then forgot). But in any case, I’m trying to clean my freezer and pantry out at the moment, and I’m certainly not going to let stuff go to waste (unless it’s juice pulp from 2011; I decided to let that go). Here’s what else I had on hand: 4 cups cooked chickpeas. The usual array of nuts and seeds. There were other veggies in my fridge, but those were the standout ingredients. With last week’s creamy kale salad with apples and walnut dressing in mind, I figured I’d make some easy tortillas with kale and chickpeas. To give it all extra flavor and texture, I roasted the chickpeas first. Roasting chickpeas gives them wonderful flavor and an irresistible, crispy texture. It’s actually something I do all the time, but it’s never occurred to me to blog about it. And out they came, toasty and delicious! I have been known to sit around eating these guys with a spoon. But they also make a delicious packed snack, and they add a lot to salads! And over the weekend, I found out that they’re perfect tortilla stuffers, too.

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