Lemony Chickpea & Cucumber Salad with Dill

If there’s one thing I could eat every day, it’d probably be this chickpea salad. That or curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! Is anyone else always left with SO much after buying a bundle at the store? I don’t know if I’ve ever successfully finished one.

This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. Double the recipe if you’ve got more mouths to feed or just want more for longer.



  • 1 large cucumber, seeds removed, sliced into half moons
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon stone ground mustard
  • 1 teaspoon maple syrup or agave
  • 1/2 teaspoon salt, to taste
  • a few cracks of fresh ground pepper, to taste
  • 1/4 cup fresh dill


  1. Prepare the vegetables and chickpeas. Place in a large bowl.
  2. Whisk together dressing ingredients (olive oil through dill) and pour over chickpea/vegetable mixture.
  3. Stir to combine, cover, and refrigerate for at least an hour before serving.

Vegan Colcannon

Ever put cabbage in your mashed potatoes?

If you’re not sick of mashed potatoes from last week (who am I kidding?), then make this vegan colcannon!

Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. Here I used cabbage (partly because I had one of massive proportion in my fridge), but I like it with kale just as much!



  • 5 yukon gold potatoes, quartered
  • Kosher salt
  • 5 tablespoons vegan butter, 1 reserved for later
  • 3 chopped green onions, some reserved for garnish
  • 2-3 large garlic cloves, minced
  • 2 cups shredded cabbage
  • 1 cup unsweetened/unflavored plant milk (use one you like the taste of!)
  • Freshly ground black pepper, to taste


  1. Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  2. Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook another few minutes until tender.
  3. Stir in the milk and pepper, bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper if needed.
  4. Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.