Ask anyone that knows their beans, especially vegans, just how nutritious and delicious chickpeas are, and they are low in fat! One cup contains 269 calories and a whopping 14.5 grams of protein with only 4 grams of fat. In addition, if you are looking to increase your fiber, chickpeas contain 12.5 grams along with 80.4 mg of calcium and nearly 80 mg of magnesium.
Chickpeas contain all nine essential amino acids which make them a complete protein, necessary building blocks that keep bodies functioning properly.
And, with the spinach, this soup is one of the healthiest in my repertoire and is also fantastic when you have a cold or flu.
Families with children can find plant-based dieting a bit of a challenge from the beginning. It definitely takes a bit more work and planning but the outcome is healthier, for them, and for the planet.
These bars are loosely based on ones I came across on OneGreenPlanet. I wasn’t quite happy with how they turned out so I made some adjustments and came up with my own version.
They are also a great source of nutrients with protein powder, peanut butter, almonds, and seeds. I used sesame seeds and raw, sliced almonds but next time I may try some sunflower seeds and/or nuts to add more bang per bite. If you are allergic to nuts but chopped peanuts are o.k., substitute them for the almonds.
A huge shout out to Twospoons.ca for posting their mushroom pasta recipe which was featured on Vegan Feed Gram. It was a great inspiration for my creation shown here. This is a super-fast dinner idea and takes less than 30 minutes from start to finish.
You can experiment with different types of veggies and also pasta. I used what I had in my pantry and am delighted with the deliciousness of this dish!