Crispy, flavorful, and easy to prepare, this chickpea schnitzel is a delicious alternative for those looking to reduce or eliminate meat consumption. Packed with plant-based protein and with the perfect texture, it can be served with a fresh salad or your favorite side dish.

Ingredients

• 220g chickpeas (Darinne), well drained
• 3 tbsp cornstarch
• 1 tbsp tomato paste
• Paprika (sweet or spicy, depending on preference)
• 1 egg, well beaten
• Breadcrumbs
• Olive oil spray
• Salt
• Pepper

Directions

1. Mash the well-drained chickpeas in a bowl with a fork, then add cornstarch, paprika, and tomato paste. Mix well until a smooth paste forms.
2. Shape the mixture into palm-sized schnitzels.
3. Dip each schnitzel in beaten egg, then coat with breadcrumbs.
4. Spray with olive oil and cook in an air fryer at 200°C (400°F) for 10 minutes. Flip, spray again with olive oil, and cook for another 7 minutes.

This recipe combines the natural sweetness of baked sweet potato with a creamy tuna and avocado salad, creating a delicious and nutritious meal. A perfect lunch for days when you need something filling and healthy!

Ingredients

• 1 sweet potato
• 1 can of tuna chunks in brine (Marina Blue)
• 1 tbsp Greek yogurt
• ¼ red onion, finely chopped
• Fresh dill, finely chopped
• ½ tbsp sriracha
• ½ tbsp white vinegar (Colavita)
• Extra virgin olive oil (Colavita)
• A few Darinne chili peppers (to taste)
• ½ avocado
• Juice of ½ lime
• Feta cheese
• Chili flakes
• Salt
• Pepper

Directions

1. Wash the sweet potato thoroughly, then rub it with olive oil for extra crispiness and flavor.
2. Poke holes in the sweet potato with a fork, place it on a parchment-lined baking tray, and bake in a preheated oven at 200°C (400°F) for 40-60 minutes.
3. Drain the tuna and mix it in a bowl with Greek yogurt, dill, chopped red onion, chopped chili peppers, vinegar, sriracha, salt, and pepper.
4. Mash half an avocado with a fork and mix with lime juice, salt, and pepper to taste.
5. Cut the baked sweet potato in half and fill it with the tuna mixture, then top with avocado mash.
6. Garnish with crumbled feta, fresh dill, and chili flakes.

Swap high-calorie snacks with this crispy, flavorful, gluten-free, and dairy-free option. Ready in just a few minutes with a handful of ingredients, this Mediterranean chickpea snack is rich in plant-based protein (33.70g).

Ingredients

• 250g chickpeas (Darinne), well drained
• 75g raw ground almonds
• 60ml water
• 1 tbsp sweet paprika
• ½ tsp salt
• ½ tsp rosemary

Directions

1. Blend the well-drained chickpeas, ground almonds, water, paprika, salt, and rosemary until smooth.
2. Line a baking tray with parchment paper. Using a teaspoon, form small round pieces across the tray.
3. Bake in a preheated oven at 180°C (350°F) for 20 minutes.

A creamy and nutritious plant-based pâté, ideal for a healthy breakfast or a quick snack. Packed with healthy fats and essential nutrients, this sunflower and pumpkin seed pâté is perfect served on toasted bread or with crunchy vegetables.

Ingredients

• 100g raw, peeled sunflower seeds
• 100g raw, peeled pumpkin seeds
• 3 roasted red bell peppers (Darinne)
• 1 garlic clove
• 3 tbsp nutritional yeast
• Juice of ½ lemon
• A pinch of salt

Directions

1. Soak the sunflower and pumpkin seeds in hot water for about an hour.
2. Drain the water and blend the seeds with roasted bell peppers, garlic, lemon juice, nutritional yeast, and a pinch of salt. Add water if needed to achieve a smooth paste.

This brownie recipe is a healthy alternative to traditional baked goods, free of flour and refined sugar. Chickpeas provide a creamy texture, while bananas and peanut butter add natural sweetness and a delicious flavor. A nutritious dessert, perfect for the whole family!

Ingredients

• 250g chickpeas (Darinne), well drained
• 2 ripe bananas
• 2 tbsp peanut butter
• 2 tbsp coconut oil
• 2 tbsp cocoa powder (unsweetened)
• 1 tsp baking powder
• A pinch of salt

Ready in

50 minutes

Directions

1. Blend all ingredients until smooth.
2. Pour the mixture into a parchment-lined baking pan and bake in a preheated oven at 180°C (350°F) for 30-35 minutes.
3. Let it cool and serve plain, with fresh fruit, or any topping of your choice.

If you’re looking for a low-calorie, high-fiber, plant-based burger recipe, you’ll love this one. Quick and easy to prepare, the pink vegan burger is made from just three ingredients: chickpeas, roasted beetroot, and breadcrumbs. Chickpeas are packed with protein, fiber, and essential vitamins and minerals, while beetroot is a great source of fiber, vitamin C, vitamin K, and potassium.

Ingredients

• 250g chickpeas (Darinne), well drained
• 2 medium roasted beets
• 3 tbsp breadcrumbsOptional:
• ½ tsp granulated garlic
• 1 tsp dried parsley
• Lemon juice
• Salt (to taste)

Directions

1. Blend the well-drained chickpeas, roasted beetroot, and optional seasonings until smooth.
2. Shape the mixture into 6 burger patties with your hands.
3. Coat the patties with breadcrumbs and bake in a preheated oven at 180°C (350°F) for 15-20 minutes.

Sugar-free, lactose-free, and gluten-free, this vegan cheesecake is packed with 88g of plant-based protein, making it a healthy and easy-to-make dessert. It combines the rich taste of dark chocolate with the creamy texture of tofu, offering a delicious alternative to traditional desserts.

Ingredients

• 250g chickpeas (Darinne), well drained
• 55g cocoa powder (unsweetened, ½ cup)
• 200g dark chocolate (sugar-free)
• 200g tofu
• 130g dates, pitted
• 1 tsp vanilla extract
• 240ml plant-based milk of choice

Ready in

50 minutes

Directions

1. Melt the dark chocolate in the microwave or using a bain-marie.
2. Blend the well-drained chickpeas, cocoa powder, melted dark chocolate, diced tofu, pitted dates, plant-based milk, and vanilla extract until smooth.
3. Pour the mixture into a round cake pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 40 minutes.
4. Refrigerate until completely cooled.

For extra flavor, serve with fresh fruit or sugar-free strawberry jam.

Ingredients

• 240g chickpeas (Darinne), well drained
• 150g coconut milk (17-19% fat)
• 70g peanut butter
• 60g coconut oil
• 100g honey
• White chocolate (sugar-free)

Directions

1. Blend the well-drained chickpeas, peanut butter, honey, coconut milk, and coconut oil until smooth.
2. Pour the mixture into rectangular silicone molds and freeze overnight.
3. Melt the white chocolate with a tablespoon of coconut oil in the microwave or using a bain-marie.
4. Coat the protein bars with melted white chocolate.
5. Refrigerate until the chocolate crust hardens.

Bars can be stored in the fridge for up to 3-4 days.

Ingredients

• 4 cans of tuna chunks in brine (Marina Blue)
• 1 celery stalk, finely chopped
• ½ red bell pepper, finely chopped
• 1 red onion, finely chopped
• Fresh dill
• 1 tbsp Dijon mustard
• ¼ cup almond flour
• 3 eggs

Ready in

30 minutes

Directions

1. Mix the well-drained tuna with the finely chopped vegetables.
2. Add Dijon mustard, almond flour, and eggs.
3. Form the patties and place them on a baking sheet lined with parchment paper.
4. Bake in a preheated oven at 180°C (350°F) for 20 minutes.

Enjoy them in a burger bun, a wrap, or simply with a squeeze of lemon juice.

Ingredients

• ½ broccoli, cut into florets
• 200g mushrooms, sliced
• 4 cloves of garlic, mashed
• 300g rice noodles

For the sauce:

• 3 tablespoons Darinne tahini
• 2 tablespoons agave syrup or any other liquid natural sweetener
• 1 tablespoon Garcia de la Cruz extra virgin olive oil
• 2 tablespoons soy sauce

Ready in

15 minutes

Directions

1. Sauté the broccoli florets, mushrooms, and garlic in a pan for 5 minutes.
2. Boil the rice noodles, drain the water and add them to the pan with the sautéed vegetables.
3. Mix the tahini, agave syrup, olive oil, and soy sauce, then pour the sauce over the noodles and vegetables.
4. For serving, sprinkle with sesame seeds.