Chickpeas with Pita Triangles and Yogurt Dip

For the chickpeas

1 pound dried chickpeas or 4-15 ounce cans chickpeas
1/4 cup olive oil
2 medium yellow onions, halved and thinly sliced
3 cloves of garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika or sumac
1/2 teaspoon cayenne, spoonful of harissa or a couple shakes of your favorite hot sauce
Few gratings fresh lemon zest
2 teaspoons coarse sea salt or kosher salt (used for lightly salted broth, use more for unsalted, less for salted or canned beans)
4 cups vegetable broth (for dried but soaked chickpeas), 1-1/2 cups vegetable broth (for cooked chickpeas)
1 cup or more of water (will likely only need if beans weren't pre-soaked)

Fixings (all instructions below)

Fresh pitas for pita chips
Handful of parsley
1/4 cup pine nuts
Tomato-cucumber "relish" salad
Lemon-tahini yogurt or plain yogurt
Additional paprika or sumac for sprinkling

Prepare chickpeas: Heat oven to 375. In large, heavy pot such as a dutch oven (4 quarts is ideal), heat olive oil over medium-high heat. Add onions and cook for 5 minutes until they begin to soften. Add garlic and saute garlic and onions together for 3 to 4 minutes more, until everything is wilted. Add spices, zest and salt and cook with onions and garlic for one minute. Add drained soaked or canned chickpeas and:
-for already cooked or canned chickpeas: 1-1/2 cups broth
-for dried chickpeas that have been soaked: 4 cups broth
-for dried chickpeas that have not been soaked: 4 cups broth and 1 cup water to start

Bring mixture to a boil and boil for one full minute. Place a lid on the pot and transfer it carefully to the oven.

Bake your chickpeas: Age and freshness of beans will affect how much cooking time is needed:

-for already cooked or canned chickpeas: bake for 15 minutes
-for dried chickpeas that had been soaked: bake for 45 minutes (estimate for 24 hours soaking) to 75 minutes (estimate for 2 to 3 hours soaking)
-for dried chickpeas that have not been soaked: bake for 1 hour 30 minutes, but start checking in every 10 to 15 minutes from 50 minutes on to see if more liquid or cooking time will be needed

Chickpeas are done when they are firm-tender.

Meanwhile, prep your fixings: while the chickpeas bake, prepare any fixings:

To make pita chips from store bought pitas: Separate the layers of pitas and cut in to wedges. Arrange on a large baking sheet and brush lightly with 2 tablespoons olive oil and sprinkle with salt. Bake alongside chickpeas for 10 to 15 minutes, tossing occasionally to ensure they toast evenly. Let cool.

To toast pine nuts: spread the nuts on baking sheet and toast them in the oven while the chickpeas bake for 5 minutes, tossing once or twice. Let cool.

To make tomato-cucumber relish salad: chop a handful of tomatoes, and 1 large or a few smaller cucumbers into very small pieces. Finely chop 1/4 a small red onion. Mix veg and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.

To make lemon-tahini yogurt: whisk 6 tablespoons well-stirred tahini in the bottom of a bowl. Whisk in the juice of a whole lemon, 1 minced garlic clove and 4 tablespoons water until smooth. Whisk in 1 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt. Adjust all levels to taste.

Asian Lunch Box Slaw

4 cups shredded cabbage
1 medium red bell pepper, thinly sliced
4 green onions, white and light green
1/2 cup coarsely chopped fresh cilantro
1 block of tofu, cubed
1/4 cup salted roasted peanuts or cashews

Dressing:
8 tsp seasoned rice vinegar
2 tsp brown sugar
2 tsp soy sauce

Cube the tofu, wrap in paper towels, and press for 20 minutes to remove excess water. Fry the tofu in canola oil until lightly browned.

In a medium bowl, mix together the cabbage, bell pepper, green onions, cilantro, tofu, and nuts.

To make the dressing, mix the ingredients and shake well. Toss with slaw tofu mixture.

Make-ahead notes: can be made a day ahead and stored in the refrigerator. If sending this for lunch, be sure to give your child instructions for tossing the dressing with the salad at lunchtime.

Berry Salad with Lime Basil Vinagrette

1/4 cup sliced almonds
8 cups baby spinach
1 cup fresh strawberries, thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
4 ounces crumbled goat cheese

Place almonds in a skillet over medium-low heat. Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl and cool for 5 minutes.

Place spinach, strawberries, blueberries and raspberries in a large bowl. Add basil lime vinaigrette and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds and serve immediately.

Lime Basil Vinaigrette

1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
1 tablespoon honey
1/4 cup basil

Place lime zest and juice, olive oil, honey, and basil in food processor and puree until smooth. Season with salt and pepper.

Serve with berry salad!

Basil Vinaigrette Dressing for Taco Salad

1/2 cup olive oil
2 tablespoons and 2 teaspoons apple cider vinegar
2 tablespoons honey
1 tablespoon and 1-1/2 teaspoons chopped fresh basil
1 clove garlic, minced (optional, we left it out the first time we made it)

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad.

Good with taco salad: lettuce, cheddar cheese, corn, chicken strips, black beans, crushed tortilla chips, avocado

Taco Salad

chopped romaine lettuce
cooked corn kernels (1/2 cup per person)
chopped raw vegetables (carrot, jicama, cucumber, red pepper, tomato, avocado)
coarsely grated Cheddar cheese
shredded cooked chicken or black beans (drained and rinsed)
tortilla chips (crushed and whole)

dressing:
2 Tbsp. fresh lime juice
1 small garlic clove, minced
1/2 tsp. honey
1/2 tsp. kosher salt
1/8 tsp. ground coriander
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh cilantro

In a medium bowl, mix together the lettuce, corn, raw vegetables, cheese, and chicken.

Crumble the tortilla chips and keep separate for serving.

Whisk together dressing ingredients.

Can be made a day ahead. Store salad and dressing in the refrigerator; leave the chips on the counter. Be sure to give your child instructions for tossing the salad with the dressing and tortilla chips at lunchtime.