Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

Lentil Burger Serving Suggestions

These burgers taste best with boldly flavored toppings, like an herbed avocado sauce and pickles. You could also serve these burgers without bread, perhaps on a green salad or over cooked brown rice, farro or quinoa with some of the topping suggestions provided below. Freeze your leftover burgers for a quick protein and fiber-rich addition to future meals.

• Buns or bread of choice, like hamburger buns, English muffins or even flatbread. Lightly toast them for some extra texture.
• Sauce, such as guacamole (shown here), avocado pesto, avocado dip, green goddess tahini dip, ketchup, mayo or mustard.
• Greens, like crisp lettuce, arugula or spinach.
• Add some crunch with dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers.
• Sliced ripe tomato, only when tomatoes are in season!

More Hearty Meatless Mains

Here are a few more bean and lentil-based recipes to try:

Please let me know how your lentil burgers turn out in the comments! I love hearing from you and hope this recipe becomes a new staple for you.

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This Quinoa Black Bean Mango Salad is a refreshing, protein-packed recipe made with quinoa, black beans, corn, mango, and a zesty cilantro lime pumpkin seed dressing. Vegan, gluten-free, and perfect for meal prep!

Looking for a fresh, protein-packed salad that’s bursting with flavor and color? This Quinoa Black Bean Mango Salad is the perfect balance of sweet, savory, and zesty. Packed with wholesome ingredients like black beans, avocado, corn, and juicy mango, it’s tossed in a creamy cilantro lime pumpkin seed dressing that takes things to the next level.

Whether you’re meal-prepping for the week, looking for a healthy side dish, or need a refreshing, healthy potluck recipe, this salad will quickly become a go-to favorite. It’s naturally gluten-free, vegan, and loaded with plant-based protein.

Why You’ll Love This Quinoa Black Bean Mango Salad

• High in protein & fiber – Quinoa and black beans make this salad hearty and filling.
• Bright, fresh flavors – Sweet mango, creamy avocado, and a zesty lime-cilantro dressing keep things light and refreshing.
• Meal-prep friendly – Stores well in the fridge, making it great for lunches throughout the week.
• Plant-based & gluten-free – Perfect for vegan, vegetarian, and gluten-free diets.

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Tips & Variations

• Make it spicier – Add an extra jalapeño or a pinch of cayenne to the dressing.
• Swap the fruit – Try pineapple or papaya in place of mango for a tropical twist.
• Add crunch – Toss in pepitas, sunflower seeds, or chopped cashews for extra texture.
• Make it a meal – Serve over leafy greens or alongside grilled tofu or shrimp.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, add avocado right before serving.

Perfect Salad for Meal Prep

This Quinoa Black Bean Mango Salad is vibrant, nutrient-dense, and incredibly versatile. It’s the kind of dish you can enjoy as a light lunch, a side dish for dinner, or a crowd-pleasing salad for any gathering. With its sweet mango, creamy avocado, and tangy cilantro lime pumpkin seed dressing, every bite is refreshing and satisfying.

What’s your favorite grain (yes, I know quinoa isn’t technically a grain!)?

Do you like fruit in salads?

 

 

 

 

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4 responses to “Quinoa Black Bean Veggie Salad with Mango and Avocado [vegan + gluten-free + oil-free]”

1. Looks yummy and super healthy! Pinned for later! Visiting today from the Lou Lou Girls link up. Have a great week!

   
   

2. We loved featuring your awesome post here on Full Plate Thursday,503 this week. Thanks so much for sharing your talent with us and hope you will come back to see us real soon!
   Miz Helen

3. Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is great!

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Warm, fluffy, and packed with protein, this Healthy Grain-Free Pumpkin Chocolate Chip Bread is the perfect fall treat! Gluten-free, dairy-free, and made with almond flour and vegan protein powder.

Perfect for fall mornings, cozy snacks, or even dessert, this loaf brings all the pumpkin spice vibes without the refined flour or sugar crash. Bonus: it’s easily made dairy-free and vegan!

Why You’ll Love This Healthy Pumpkin Chocolate Chip Bread

• Grain-Free & Gluten-Free – made with almond flour and protein powder instead of wheat flour
• Protein-Packed – thanks to True Nutrition Vanilla Vegan Protein Powder (use code HEALTHYHELPER to save $$!)
• Refined-Sugar-Free – naturally sweetened with pumpkin and sugar-free chocolate chips
• One Bowl, Simple Steps – no fancy equipment needed
• Perfectly Spiced – warm cinnamon + nutmeg make it taste like fall in every bite

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Tips & Variations

• Make it fully vegan: swap in flax eggs.
• Add crunch: sprinkle pumpkin seeds or walnuts on top before baking.
• Switch it up: try dark chocolate chunks, dairy-free white chocolate, or even a swirl of almond butter.
• Freeze for later: slice and freeze individually for a grab-and-go snack.

Your New Go-To Pumpkin Bread

This Healthy Grain-Free Pumpkin Chocolate Chip Loaf checks all the boxes: nutrient-dense, perfectly spiced, and satisfying. Whether you’re baking it for a holiday brunch, weekly meal prep, or just because you can’t resist pumpkin season, it’s guaranteed to be a crowd-pleaser.

 

 

 

 

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2 responses to “Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]”

1. Great recipe! Love the combination of chocolate and pumpkin, the perfect loaf cake for the Autumn. i will have to try!

   
   

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If you have a bunch of garlic scapes in your fridge or you’re curious about how to use those curly green shoots at the farmers market, hummus is one of many ways you can enjoy these garlicky greens while they’re in season. This recipe adds garlic scapes to the mix to yield a smooth hummus with a mellow garlic flavor and a faint green hue. 

Although this hummus is essentially a play on Kenji’s version, I had to figure out how to best incorporate garlic scapes into the hummus. Could I simply toss them in the blender and hope for the best or did they need to be blanched first? I found that hummus made with unblanched scrapes had a more pungent garlic flavor but the scapes themselves refused to completely break down in the blender, leaving behind small fibrous bits. Scapes that were blanched in boiling water, on the other hand, melded seamlessly into the hummus to deliver subtle notes of garlic. That said, I prefer my hummus smooth so I call for blanching the scapes before adding them to the blender. 

The rest of the recipe aligns closely with Kenji’s version. It starts by soaking dried chickpeas overnight with baking soda and salt, then draining the chickpeas and cooking them in a pot with aromatics until they are literally falling apart. At this point, I transfer the still-hot chickpeas, along with a carrot and the blanched scapes, to a high-powered blender and process until smooth. To finish, I whisk in tahini sauce and salt to taste. Once the hummus has cooled to room temperature, you can serve it up however you typically like your hummus―drizzled with olive oil, sprinkled with za’atar, or topped with finely chopped herbs.

August 2022

Cook Mode
(Keep screen awake)

• 1/2 pound dried chickpeas (1 generous cup; 225 g)

• 2 teaspoons (12 g) baking soda, divided

• 3 tablespoons (27 g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt, use half as much by volume or the same weight

• 1 small yellow onion (6 ounces; 170 g), peeled and halved

• 1 small stalk celery (2 ounces; 55 g)

• 1 small carrot, peeled (2 ounces; 55 g)

• 2 bay leaves

• 5 medium garlic scrapes, woody ends trimmed and scapes cut into roughly 1-inch lengths (about 70 g)

• 1 1/2 cups (360 g) tahini sauce with garlic and lemon

• Extra-virgin olive oil, for serving

1. In a large bowl, combine chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt. cover with 6 cups (1.4L) cold water, stir to dissolve salt and baking soda, and let stand at room temperature overnight. Drain and rinse beans thoroughly.

2. In a Dutch oven, combine drained chickpeas, onion, celery, carrot, bay leaves, and remaining 1 teaspoon baking soda and 1 tablespoon salt. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover partially with lid, and cook until chickpeas are completely tender, to the point of falling apart, about 2 hours. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times.

3. Meanwhile, in a medium bowl, prepare an ice bath. In a medium pot of boiling water, blanch garlic scapes until just tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer scapes to ice bath to chill. Once chilled, drain scapes and set aside.

4. Using tongs, discard onion, celery, and bay leaves. Transfer chickpeas, carrot, and blanched scapes to a high-powered blender (see note) with 1 cup (235ml) cooking liquid. Cover blender, taking out the central insert on the blender lid.

5. Place a folded kitchen towel over the hole in the center of the lid to allow steam to escape. Holding the towel down firmly, turn the blender to the lowest possible speed and slowly increase speed to high. If the mixture becomes too thick to blend, add cooking liquid, 1/4 cup (60ml) at a time, until a very smooth, thick, and spreadable purée forms, always starting the blender on low speed before increasing to high. If your blender comes with a push-stick for thick purées, use it. Continue blending until completely smooth, about 2 minutes. Transfer 1 cup cooking liquid to an airtight container and refrigerate.

6. Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce and season with salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate. If purée is too thick, add reserved cooking liquid, 1 tablespoon at a time, until hummus reaches desired consistency.

7. To serve, spread hummus on a wide, shallow plate and drizzle with olive oil.

Special Equipment

blender

Notes

A food processor can be used in place of the blender, though it won’t produce hummus that is quite as smooth.

Make-Ahead and Storage

Hummus can be refrigerated in an airtight container for up to 1 week. Allow to come to room temperature before serving.

This Copycat Erewhon White Bean and Kale Salad will be your new lunchtime staple! Nutrient-dense, vegan, and totally delicious.

If you’ve ever been to Erewhon, you know the hype is real, especially when it comes to their famous deli salads. But what if you could bring that same fresh, nourishing flavor home without the $20 price tag?

Enter this Copycat Erewhon White Bean and Kale Salad, a fiber-rich, plant-powered meal that’s just as satisfying as the original. It’s loaded with clean ingredients like creamy avocado, protein-packed white beans, and crunchy seeds, all tossed in a zesty lemon-mustard vinaigrette you’ll want to drizzle on everything.

Why You’ll Love This Kale Salad

• Whole food ingredients, nothing processed here!
• Packed with plant-based protein and healthy fats
• Ready in under 15 minutes
• Perfect for meal prep or a quick lunch

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Pro Tips:

• Massage your kale with a bit of the vinaigrette before adding other ingredients for extra tenderness.
• Swap in chickpeas or lentils for variety.
• Double the dressing to keep on hand for other salads or grain bowls.

Healthy Never Tasted So Good

This Erewhon-inspired kale and white bean salad checks all the boxes: clean, creamy, crunchy, and oh-so satisfying. Whether you’re making it for a quick weekday lunch or prepping a few servings ahead of time, it’s a go-to you’ll come back to again and again.

Craving Erewhon vibes without the Erewhon price? This salad’s got your back.

 

 

 

 

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