Chickpeas 5-Ways: Meal Prepping with Dried Chickpeas – Vega (US)

Ingredients

• 3 cups dried chickpeas, sorted and rinsed
• 1 tsp salt, divided
• Water – lots of it!
• 2 Tbsp tahini
• 3 Tbsp water
• Juice of ½ a lemon
• 1 small garlic clove, minced
• Salt and pepper to taste (I like adding a dash of cumin)
• 1½ cups cooked chickpeas (equal to 1 15oz/443ml can), dried as best you can
• 2 Tbsp olive oil
• 1 tsp dried sage, crumbled as finely as possible (measure after crumbling!)
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp salt
• 2 cups cooked quinoa or brown rice
• 2 cups diced butternut squash, roasted
• 2 Tbsp olive oil, divided
• ¾ tsp salt
• 1 bunch green or black kale, washed, finely sliced and massaged (see directions!)
• ½ small red onion, finely sliced
• ½ cup dried cranberries
• ¼ cup olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste