This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.

I have used chickpeas and lentils in various ways to make healthier desserts already on the blog. There is my chickpea cookie pie, my chickpea brownies, my lentil brownies, and my lentil cookie dough brownie bars.

There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.

I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.

It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!

These are amazing and super easy, and you’re going to want to make them again and again.

Why You’ll Love White Bean Blondies

• super easy – you make the batter in the blender!
• lots of protein and fiber from the beans and tahini
• versatile! Make it with chocolate chips or use the snickerdoodle variation
• naturally gluten-free, soy-free, and nut-free

Continue reading: Fudgy White Bean Blondies – Soy & Nut Free

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A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens. 

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

• incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
• easy to make in about 30 minutes
• packed with veggies and protein
• naturally gluten-free, soy-free, and nut-free

Continue reading: Summer Spinach Salad with Chickpea Olive Crumble

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Spice up your dinner routine with this flavorful Berbere Sheet Pan Dinner! Veggies, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree Nutfree, Soyfree substitute option.

Everyone loves a sheet pan dinner. Everything we love about a one-pot dinner flipped onto a sheet pan. I mean, what’s better than dumping some ingredients onto a sheet pan, popping it into the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.

This vegan sheet pan dinner can be left completely unattended apart from the odd peek through the oven door. Clean-up is minimal as well because, again – just one pan.

Ok, we have one more dish because we make a little tahini sauce on the side to drizzle the sheet pan dinner with after cooking. While the tahini sauce is optional, it is totally recommended because the creaminess of the tahini really lifts the whole dinner to a completely new level of delish.

What makes this sheet pan dinner exceptionally good is the use of berbere – a spicy Ethiopian spice blend that contains over a dozen different ingredients.

Amongst them are red chili peppers, fenugreek, and ginger, as well as other warming spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon.

You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!

More vegan sheet pan dinners:

Sheet Pan mediterranean dinner with roasted root veggies  

Sheet Pan Thanksgiving Dinner (Vegan)

Sheet Pan Veggie Dinner with miso maple dressing 

 Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce 

Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

Continue reading: Berbere Sheet Pan Dinner

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