Apple Sauce Raspberry Cake

I try to stay away from the sweet stuff, but let's face it, everyone needs a little treat now and then! That is why I created this cake. I was looking for something not too sweet but still a treat.

The combination of apple and raspberry is classic. I remember my mom making lots of apple raspberry pies and crumbles when I was little so I decided to experiment with it in a cake. 

This cakes is dense and moist, more like a brownie, with a rich texture. I hope you enjoy this cake as much as Eric and I do. 

All photos courtesy of Miaou photography

All photos courtesy of Miaou photography

Apple Sauce Raspberry Cake


  • 1 1/4 cup sugar free apple sauce (I used home made applesauce with the apple skins)
  • 1/2 cup raw sugar (cane sugar or coconut sugar)
  • 1/4 cup almond milk
  • 1/8 cup melted coconut oil
  • 1 tsp vanilla 
  • 3/4 cup all purpose gluten free flour blend (I used Pete's Gluten Free
  • 3/4 cup almond flour (chickpea flour can be used to make this cake nut free)
  • 2 tsp baking powder
  • 1 tbls ground chia seeds
  • 1 1/2 tsp cinnamon
  • 1/4 tsp pink Himalayan salt
  • 1 pint of fresh raspberries


  1. Heat oven to 350f.
  2. In a large mixing bowl mix together the apple sauce, sugar, almond milk, coconut oil, and vanilla with a wooden spoon until combined.
  3. add in the flours, baking soda, chia seeds, cinnamon and salt. Mix gently until combined (Do NOT over-mix).
  4. Gently fold in half of the raspberries, reserving the other half for the top of the cake. 
  5. Pour the mixture into a nine inch round cake pan and top with remaining raspberries, then straight into the oven.
  6. Bake for 40-50 minutes until golden around the edges and a toothpick comes out clean in the center. 

*Cake will be extremely moist! Don't worry, as long as the toothpick comes out clean it's done :)

All photos courtesy of Miaou Photography

All photos courtesy of Miaou Photography

Kara-Lynn Garland
Masala Millet Bowl

It's no secret that I LOVE Indian food. I adore the flavour combinations, not to mention the healing benefits of the spices and ingredients used. The flavour base for most Indian dishes contains Turmeric, well known for it's positive effects on digestive health as well as it's anti-inflammatory properties. 

Back in October I had the pleasure of attending a South-Indian inspired cooking class taught by the lovely Reena at the Westboro Brainery. That magical food inspired this dish! I have only made minor changes to her original recipes in order to pump up the nutritional value of this already very healing and super delicious food! 

I hope you enjoy this Masala bowl, packed with detoxifying greens, plant based proteins, and the anti-inflammatory benefits of turmeric.

Oh man, I'm getting so hungry just looking at this mouthwatering Picture by Miaou Photgraphy.

Oh man, I'm getting so hungry just looking at this mouthwatering Picture by Miaou Photgraphy.

Spicy Roasted Chickpeas


  • 2 cups cooked chickpeas, or one large can
  • 1 tbsp olive or avocado oil
  • 1/2 tsp pink Himalayan salt (or more to taste)
  • 1/2 tsp fresh ground black pepper (or more to taste)
  • 1/2 tsp paprika
  • pinch cayenne pepper (or more to taste)


  1. Preheat oven to 350f. 
  2. Drain and rinse chickpeas, pat dry with a towel, for a toastier, crispier result. 
  3. Toss all ingredients in a large mixing bowl and stir until chickpeas are well coated. 
  4. line a baking sheet with parchment paper or reusable silicone baking pad and spread chickpeas in a single layer. Bake for 20-25  minutes until desired crunchiness is achieved. 

*While chickpeas bake, prepare the Potato and Kale Masala. 

Potato Kale Masala 


  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 1 onion, diced
  • 3 potatoes, washed, diced and steamed (no need to peel) 
  • 6 curry leaves (the fresh ones are  better, they are hard to find so use 8 dried if you only have access to dried) 
  • 2 tsp dried turmeric
  • 2 tsp ground coriander
  • 3 tbsp lemon juice (approximately the juice from one lemon, freshly squeezed)
  • 3 tbsp chopped cilantro
  • one small bunch of kale washed and chopped (approximately 3 cups) 


  1. In a large skillet, heat oil on medium high heat. Add cumin and mustard seeds.
  2. Once the seeds begin to pop add onions and salt.
  3. Reduce heat to medium, stir and let cook for 3 minutes, until onions are soft. 
  4. Add the potatoes and the remaining spices. Stir and cook for a couple of minutes.
  5. Add chopped kale and cover. Cook for 2-3 minutes until kale is bright green and slightly wilted. 
  6. turn off the heat and add more salt if needed, lemon juice and cilantro, stir to combine. 

*I have also used collard greens and Swiss chard in this recipe instead of kale with tasty results! 

*I have also used 3 cups of baby potatoes cut into halves, instead of regular potatoes... also delicious! 

Coconut Cashew Cilantro Sauce


  • 1 bunch cilantro, washed and chopped
  • 1/4 cup unsweetened, unflavoured coconut yogurt 
  • 1/4 cup unsweetened dried or fresh coconut. 
  • 1/2 cup raw cashews (soaked in hot water for one hour)
  • 2 green chillies, if you like spice, or omit for a more cooling, refreshing sauce
  • 2 tsp Pink salt, or sea salt
  • 2 tsp turmeric
  • 3 tbsp fresh squeezed lemon juice (about the juice from one medium lemon)
  • 1/3 cup water, or more as needed. 


  1. Add all ingredients to high speed blender. Blend on high until creamy and smooth. 

To assemble the bowl...

  1. Choose a nice looking bowl.
  2. Add about 1/3 cup of cooked millet. (I like to cook millet in advance, and toss it with a little fresh lemon juice and olive oil, and store it in the fridge- up to 5 days). Quinoa also works well here. 
  3. Spoon in the Potato Kale Masala.
  4. Add 1/4-1/3 cup of the chickpeas
  5. Garnish with fresh cilantro, coconut chips and a generous drizzle of the Coconut Cashew Cilantro sauce.
  6. ENJOY! 


All photos courtesy of Miaou Photography.

All photos courtesy of Miaou Photography.



Alltime Favourite Milk Alternatives

Last Thursday I had the pleasure of hosting a Dairy-Free workshop at our clinic. It was a fun filled evening complete with a demonstration of delicious home made almond milk, tasting of other home made dairy free milks as well as some of my favourite store bought dairy free alternatives, and did I mention prize giveaways! 

If you missed it, not to worry, we will be offering this workshop again in the future, but in the meantime I'd like to share my 3 favourite dairy-free milk recipes. These are staples in our home. We may not have time to make them from scratch all the time, but you sure can taste the difference when we do! 

There are plenty of benefits to making your own, almond, coconut or hemp milk at home such as...

  • It will be free of gums, preservatives and other additives. 
  • Free of artificial sweeteners. 
  • You can control the sweetness by adding either dates or your favourite liquid sweeteners (maple syrup, agave, or honey) or make it completely unsweetened. 
  • It will taste much fresher and is often creamier.
  • Make your own flavoured milk by adding cocoa powder, cacao nibs, or cinnamon etc.  
  • Adjust the creaminess by using a bit less filtered water in the recipe
  • Experiment for yourself and see what you come up with! 

Use the following recipes as a guide!

Coconut Milk


  • 2 cups filtered water
  • 1 cup unsweetened flaked coconut


  1. Pour water into a high speed blender, then add coconut flakes.
  2. Secure blender lid and slowly increase the speed, and blend until smooth.
  3. Transfer to a well sealed bottle or jar.
  4. Serve chilled.
  5. Keeps for up to 5 days. Shake well before serving.

*Strain through a nut milk bag or cheesecloth for a smoother drink, if desired.

Almond Milk


  • 1 cup raw almonds soaked
  • 4 cups filtered water
  • 1.5 tsp maple syrup (optional)
  • 1 tsp vanilla extract (optional)
  • pinch of sea salt (optional)


  1. Soak almonds overnight in cool water or for 1-2 hours in boiling water.
  2. Add almonds, and remaining ingredients to a high speed blender, blend until smooth. (at least 2-3 minutes)
  3. Lay a nut milk bag, over a large bowl, pour the blender contents into the bag.
  4. Secure the bag top and squeeze well until all the liquid is squeezed into the bowl. (save the pulp in your freezer to add to smoothies or baked goods.
  5. Transfer milk to a well sealed jar or bottle and refrigerate. Keeps for about 5 days.
  6. Shake well before serving as it can separate.


Hemp Milk


  • 1 cup hemp seeds
  • 3.5 cups filtered water
  • 1-2 small pitted dates (omit for unsweetened)
  • 1 tsp vanilla (omit for plain)
  • Pinch of sea salt (optional)

*2-3 tbls dairy free dark cocoa or raw cacao powder (to make chocolate hemp milk if desired)


  1. Add all ingredients to a high speed blender and blend on high 2-3 minutes until smooth.
  2. Transfer to a well sealed bottle or jar and refrigerate up to 10 days.


G-Ma's Chilli Meatballs Re-Invented

From a young age (7 or so) I was a black sheep in my family and I stopped wanting to eat meat. To my parents I was a challenging child, head strong and a picky eater. On my 11th birthday, my mom sat me down and gave me a book on vegetarian nutrition and told me if I could stick to the principles in that book, I would not have to eat meat anymore. Well, when I found out I'd have to eat beans... I turned my nose up and said no! (I have since changed my tune on that one.)  We struck a compromise however, and I no longer had to eat red meat or pork. 

At the same time my grandparents were very involved in our lives and I was particularly close to my paternal grandmother (whom I affectionately called G-Ma). She was an amazing cook, and the only way she could convince me to eat beef was in her legendary CHILI MEATBALLS. She would make the meatballs from scratch, and slow simmer them in a simple sauce made from tomato soup and some spices. Then she would serve them with rice or mashed potatoes and my favourite, steamed broccoli. (Told you a was strange kid!) 

Today I have crafted a whole food, vegan, gluten free chili meatball recipe reminiscent of her delightfully tasty classic. Protein packed and high in fibre, Calcium, Magnesium, Potassium, Phosphorus, Iron and Folate. I'm sure she would approve if she were around today. This one is for you G-Ma, I know you are smiling wherever you are! 

Just look at these tasty little guys... no one can resist their magnetic pull...  Photo courtesy of Miaou Photography

Just look at these tasty little guys... no one can resist their magnetic pull... 

Photo courtesy of Miaou Photography

G-Ma's Chili Meatballs

Sauce Ingredients

  • 2 large red bell peppers
  • 1 cup canned crushed tomatoes 
  • 3 large garlic cloves, peeled
  • olive oil for drizzling
  • 2 tsp chili powder
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp salt or more to taste
  • pinch of cayenne (optional)

Meatball Ingredients

  • 2 cups cooked black beans or one can
  • 1/2 cup chopped red onion
  • 1/2 cup grated zucchini
  • 1/3 cup gluten free breadcrumbs
  • 2/3 cup cooked quinoa
  • 2 tbls Taco seasoning mix (You can use store bought or make your own. I use the taco seasoning recipe from "Yum Universe" By: Heather Crosby- page 202)
  • 1 tbls Tamari or coconut aminos
  • 1 Tbls fresh chopped parsley or Cilantro
  • 2 garlic cloves minced
  • 1 Flax egg (1 Tbls ground flax seeds + 3 tbls warm water)
  • 1-2 tbls olive oil

For the sauce

  1. I recommend making the sauce first, while it simmers, through the meatballs together. 
  2. Crank the oven up to 400 and line a cookie sheet with parchment. Cut the peppers in half and place cut side down along with the peeled Garlic cloves, drizzle with olive oil and season with salt ans pepper.
  3. Bake in preheated oven for 20-25 minutes.
  4. Remove Peppers from oven and allow to cool. once cooled. peel all the loose skin off the pepper. 
  5. Transfer peppers and garlic to a food processor or a Vitamix. Add the tomatoes and blend until smooth. 
  6. Transfer the mixture to a small sauce pan, add remaining seasonings and bring to a boil. Reduce heat ans simmer for at least 20 minutes. 

*This sauce freezes well, make in advance and warm when needed. 

For the Meatballs

  1. Preheat oven to 350.
  2. Drain and rinse black beans, and place in a large mixing bowl. Smash the beans with a potato masher or a wooden spoon. 
  3. Add all other ingredients and mix well.
  4. Line a baking sheet with parchment or reusable non-stick silicone pad. 
  5. With damp hands, for the mixture into 1-1 1/2 inch balls and place on prepared cookie sheet. 
  6. Bake for 20-25 minutes, flipping gently partway through. 

*Serve with quinoa, mashed potatoes, salad, coleslaw or your favorite steamed veggies. 

*Meatballs store well in the Freezer #mealprep




Magic Christmas Jam

When I was young I always admired my Grandmother, Jean. She was a rock-star cook. Her cookies and squares were beyond compare.

At Christmas time she would spend hours making her delicious treats. I always admired her patience and attention to detail.

She would package all those delightful sweets with home made pickles, jams, jellies and salsas in lovely baskets to give away to extended family and neighbours for Christmas.

These perfectly packed baskets of love were more valuable than anything money could buy... especially the “Christmas Jam”. This jam became infamous in our family, and you could only get it once a year. Gramma only made it in small batches, and only gave it out at Christmas.

So what made this jam so special? It was the right combination of sweet and tart, cranberries and strawberries, plus sugar and love!

I knew I had to create a whole foods, refined sugar free version of this jam to share with my friend and loved one's too!

This one's for you G-ma! <3

Magic Christmas Jam


  • 2 cup strawberries
  • 1 cup cranberries
  • 1/4 cup maple syrup
  • 2 tbls chia seeds
  • Juice from half a lemon
  • pinch of salt


  1. Place the strawberries, cranberries and maple syrup in a small saucepan over high heat. Bring them to a boil.
  2. Once they boil, reduce heat to low, add chia seeds, stir well and simmer for 15-20 minutes until thickened.
  3. Once thickened, add a pinch of salt, and the lemon juice. Stir well and remove from heat.

*Enjoy this one all year round!

*Try it on your oatmeal, chia pudding, or ice cream.

*Batch fills two small mason jars, one for you and one to share!

*Keeps well in a tightly sealed mason jar in the fridge up to 10 days.  

*Freezes well. 

Bumble Berry Oat Crumble Bars

During summer months, I love to hit up the local farmer's market. Unfortunately I often go there when I haven't eaten and my eyes quickly become much bigger than my stomach. The summer of 2015 was no exception, That's when the "Oat Crumble Bar" was born and quickly changed mine and Eric's life for the better. 

So what's my favourite market find? BERRIES! Berries of all kinds, shapes and colours. I always buy too many, and can't eat them fast enough. Originally, this recipe developed as a way for me to use up all those extra berries, but now I buy frozen berries just so I can make this all year round. It's one of Eric's real favourites, and we hope you enjoy it too! 

Here you will find a desert packed with fibre (from oats), vitamin C, and antioxidant rich phytonutrient "flavonoids" (from the berries). 

Enjoy these bars warm and gooey from the oven, or cool and partially frozen from the freezer, either way it's a win! 

All photos courtesy of Miaou Photography

All photos courtesy of Miaou Photography

Bumble Berry Oat Crumble Bars


  • 1 1/2 cups rolled oats
  • 3/4 cup gluten free flour or oat flour
  • 1/2 cup vegan butter or coconut oil (I use Melt brand vegan butter, or a combo of melt and coconut oil usually.)
  • 1/2 cup maple syrup
  • 1/2 tsp sea salt

Crumble method 

  1. Combine all ingredients in a large mixing bowl, stir until well blended. 
  2. Set aside while making the filling. 


  • 2 cups mixed berries (blueberries, blackberries, raspberries, and strawberries)
  • 2 tbls water
  • 2 tbls lemon juice (juice from about 1/2 lemon)
  • 2 tbls maple syrup (optional)
  • 1 tbls chia seeds

Filling Method 

  1. In a small saucepan combine berries, water and maple syrup.
  2. Bring to a boil, reduce heat, add lemon juice and chia seeds.
  3. Simmer until thickened, stirring ocaisionally (about 20 minutes) and remove from heat.

Assemble and Bake

  1. Preheat oven to 350.
  2. Line a x9 inch baking pan with parchment paper. 
  3. Using your hands, spread half of the crumble mixture evenly in the bottom of your baking pan. 
  4. Pour the filling in an even layer right overtop of the crumble layer. 
  5. Using your fingers, crumble the remaining crumble mixture over the top of the berry layer.
  6. Pop in the oven and bake for 25-30 minutes until crumble is lightly golden.
  7. Allow to cool, and partially freeze for easiest cutting.

Pro Tip: store in the freezer so you don't eat them too fast :P







Creamy Cashew Ranch

I don't think anyone of you would be surprised if I told you that I was kind of an odd kid. As a child I actually LOVED vegetables! My parents never had trouble getting me to eat broccoli, cauliflower, salad and the like. When it came to veggies, I was a BIG fan! Top those veggies off with ranch dressing, and you got yourself a real winner! 

I'm very excited to introduce you to my my very creamy, oh so dreamy whole food ranch dressing. Packed with fibre, healthy fats, protein, and essential minerals (manganese, potassium, iron, zinc and selenium).  Enjoy this dip with your favourite veggies! 

Photo courtesy of Miaou Photography 

Photo courtesy of Miaou Photography 


  • 1 cup raw cashews (soaked and drained)
  • 1/3 cup coconut milk
  • 2 garlic cloves
  • 1 tbs finely chopped onion 
  • 2 tsp apple cider vinegar
  • 1/4 tsp sea salt (or more to taste)
  • 1/4 tsp fresh cracked pepper (or more to taste)
  • 2 tbs finely chopped chives
  • 1 tbs finely chopped parsley
  • 1 tbs finely chopped fresh dill


  1. Soak cashews in boiling water for at least 1 hour. Drain and rinse.
  2. Add cashews, coconut milk, garlic, chopped onion, apple cider vinegar, lemon juice, salt and pepper to a high speed blender and blend on high until creamy and smooth. 
  3. Pour into a small mixing bowl and fold in the chives, parsley and dill.

*This recipe is best for dipping, or as part of "Supreme Veggie bars". For a runnier, more pourable ranch, simply add a bit more coconut milk while blending. 

** For best results refrigerate for at least one hour before serving to allow the flavours to develop. 

*** Store in a well sealed mason jar in the fridge for up to 10 days. 





Supreme Veggie Bars

When I was young, my mom used to make these amazing party snacks, she called "veggie bars". I think she found the recipe in a Kraft ad, or on the back of a Philadelphia cream cheese box. Either way, I'm sure you can imagine they weren't as healthy as the name would imply. 

Pre-made pastry out of a tube, topped with pillowy cream cheesy ranch goodness, finely chopped veggies, and you guessed it- more cheese! MMmMM! SO GOOD! Although not a healthy choice, they sure were delicious, and having them evokes fond memories of family gatherings, holidays and parties. Always a huge hit, there were rarely any leftovers! 

This holiday season, I just had to re-imagine this perfect comfort food recipe so that Eric and I could enjoy it alongside our family and friends. 

Try serving these at your next party/shindig/holiday gathering... or try it as a weekend meal. I'm sure there won't be any leftovers at your place either! 

Supreme Veggie Bars

crust ingredients

  • 1  cup almond flour
  • 1 cup all purpose gluten free flour (I use Pete's Gluten Free)
  • 1 tsp sea salt
  • 3 tbls coconut oil
  • 3 tbls cold water

crust method

  1. Preheat oven to 325°c and lay two baking sheet sized pieces of parchment paper on the counter.
  2. With a fork, mix together crust ingredients until it crumbles and dough begins to stick together. use your hands to form a ball and place between the two sheets of parchment paper. Using a rolling pin, roll the dough into a square roughly 1/4 inch thick. Peel back the top layer of parchment paper gently and with a knife, clean up the edges and sculpt into desired shape. Use a fork to pretty up those edges. Slide the parchment paper (with dough on top) onto a cookie sheet and pre-bake crust for 10 minutes. 
  3. While crust is baking, put together the "Creamy cashew Ranch".

Creamy cashew Ranch


  • 1 cup raw cashews (soaked and drained)

  • 1/3 cup coconut milk

  • 2 garlic cloves

  • 1 tbs finely chopped onion 

  • 2 tsp apple cider vinegar

  • 1/4 tsp sea salt (or more to taste)

  • 1/4 tsp fresh cracked pepper (or more to taste)

  • 2 tbs finely chopped chives

  • 1 tbs finely chopped parsley

  • 1 tbs finely chopped fresh dill


  1. Soak cashews in boiling water for at least 1 hour. Drain and rinse.

  2. Add cashews, coconut milk, garlic, chopped onion, apple cider vinegar, lemon juice, salt and pepper to a high speed blender and blend on high until creamy and smooth. 

  3. Pour into a small mixing bowl and fold in the chives, parsley and dill.

  4. Pour the "Creamy Cashew Ranch" over the pre-baked crust and spread around as if it were a pizza, creating a 1/4 inch thick layer.


  • 2.5 cups of finely chopped assorted veggies such as bell peppers (red, green, yellow or orange) broccoli, cauliflower, carrots, tomato (seeds removed) and zucchini.
  • 2 finely chopped green onions
  • dairy free cheddar cheese (optional)


  1. Load up on toppings, don't be stingy!
  2. Sprinkle the cheddar last.
  3. Return to oven for an additional 10-15 minutes until cheese is melted.
  4. Use a pizza cutter to cut into small squares or triangles.
  5. Serve warm or cold, both are delicious!
All photos courtesy of Miaou Photography.

All photos courtesy of Miaou Photography.

*Crust recipe borrowed from Heather Crosby of Yum Universe, cookbook pg. 239.



Blueberry Banana Almond Overnight Oats

A typical morning...

  • 6:15am- The alarm goes off, I turn it off, roll over... fall back to sleep.
  • 6:39am- I wake suddenly and then panic at the time, roll out of bed, throw on my yoga pants, grab a quick snack and head to the studio. Brain barely functional.
  • 7:23am- I stumble into yoga class then promptly fall back to sleep on my mat for 5 minutes. 
  • 7:30am- Yoga class begins and I summon every ounce of strength, plus every drop of motivation in every fiber of my being to get up off my back and participate.
  • 8:05am- Ahhhh Shavasana.... I've waited all morning for you... fall back to sleep for 10 minutes try not to snore and or drool.
  • 8:39am- I shuffle my way back into my apartment, lie down on the couch, muster all my will-power to NOT fall back to sleep. 
  • 9:39- Still laying on the couch.
  • 10:34am- OH GOD! I haven't eaten and I need to shower, and leave for work by 11:15!!! 

Thank GOODNESS for overnight oats! The breakfast you don't have to make, because you've already made it! The reason I get to work on time. The magical morning fuel to get me through my day. Blueberry, banana, almond righteousness. This, THIS is what dreams are made of. 

This is the closest I will ever be to a morning person. My 7:30 am yoga class is the best part of my day, the second best part is getting to indulge in these magnificent overnight oats. So decadent, you won't believe how healthy they really are. Make them sunday night, and enjoy them all week long. Sleep in a little, breakfast is covered. You're welcome!

All images courtesy of Miaou Photography

All images courtesy of Miaou Photography

Blueberry Banana Almond Overnight Oats


  • 2 ripe bananas
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 2 cups almond or coconut milk
  • 1 1/2 tsp cinnamon
  • 2 tbls chia seeds
  • 2 cups gluten free rolled oats
  • 1 cup wild blueberries


  1. Place Bananas in a large mixing bowl and mash with a fork. I like to leave them a bit chunky.
  2. Add almond butter, vanilla, cinnamon and milk, mix well.
  3. Stir in chia seeds, and oats until combined, then fold in the blueberries.
  4. Pour batter into 5 one cup mason jars and, seal and refrigerate overnight.

*Enjoy within 5 days. 

**This recipe is high fiber, iron rich and loaded with healthy fats! #nomnom





Kara-Lynn Garland
Chickpea Salad


Sometimes you just need a great meal in a hurry. That's exactly what this recipe is, ready in a flash, and packed with fibre, protein and flavour! Enjoy as a salad, or get creative and wrap it up.

Photos courtesy of Miaou Photography.

Photos courtesy of Miaou Photography.

Chickpea Salad


  • 1 can or 1.5 cups cooked chickpeas, drained and rinsed
  • 1 stalk of celery, chopped small
  • 1/2 cup red onion, chopped small
  • 1/2 cup cucumber chopped small
  • 3 tbs veganaise
  • Juice from one lemon
  • 2 tsp dijon mustard
  • 2 tbs chopped fresh dill
  • 1/4 tsp paprika
  • salt and pepper to taste
  • chopped pickles (optional)
  • 2 tbls sunflower seeds (optional)


  1. In a small bowl mix together the sauce ingredients (veganaise, lemon juice, dijon, dill, and paprika).

  2. Place chickpeas, chopped veggies and seeds in a large mixing bowl and pour sauce over, Toss to combine.
  • Serve as is or make a wrap with collard greens or gluten free tortilla.
  • Store leftovers in the fridge for up to 5 days.
  • Makes a great meal or have a small portion as a snack!

** This recipe stores well, making it a great meal prep recipe, make a batch and enjoy it all week.

Kara-Lynn Garland