My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Entries in chickpeas (45)


Lentil Chickpea Salad with Roasted Garlic Dressing

This is going to be your new weekday salad staple. It’s just so versatile. And the flavor!!

You can serve it hot for dinner then eat it cold the next day for lunch. You can eat it as a side, on top of greens, stuffed in a pita, or on top of a pile of cooked grains. Probably even straight from the fridge standing over the kitchen sink.

Lentil Chickpea Salad with Roasted Garlic Dressing |

And while roasting garlic will takes about 1 hour, the time spent waiting is so very worth it. If you haven’t experienced roasted garlic before, now is the time. For reals.

Other than waiting for the garlic to roast this recipe is quick and easy!

Lentil Chickpea Salad with Roasted Garlic Dressing |

And also packed with protein.

Lentil Chickpea Salad with Roasted Garlic Dressing |

For some reason I’ve been obsessed with Mediterranean flavors lately. I was never a fan of olives until about a year ago when kalamata olives started growing on me. Plain black or green olives? No thank you. But kalamata? Oh yes. And when combined in a hearty salad like this they add an amazing robust flavor that pairs well with the herbs and light flavors from the sun-dried tomatoes and artichokes. This more traditional Greek salad [with romaine added + minus red onion] has been happening every single day for at least a week, thanks to finally finding some tasty tomatoes at the market. Oh, and there’s the whole feta cheese thing. So, so good. These Feta Quinoa Sliders will definitely be happening this week. And then these Greek Stuffed Peppers. I just can’t help myself.


Print this!

Lentil Chickpea Salad with Roasted Garlic Dressing gluten free, vegan option // yields 3-4 servings

  • 1 medium head of garlic
  • 1 1/2 tablespoon refined avocado oil, or other high-heat oil
  • 1 cup cooked green lentils
  • 1 1/2 cups cooked chickpeas
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon freshly chopped oregano
  • 2 tablespoons freshly chopped parsley, plus more to top
  • 1/3-1/2 cup sliced Greek olives
  • 1/2 cup artichoke hearts, quartered
  • 1/4 cup oil packed sun-dried tomatoes, blotted + chopped
  • salt + pepper, to taste
  • red onion, thinly sliced
  • goat or sheep’s milk feta

To roast the garlic: Preheat your oven to 375° F. Cut about 1/4 inch off the end of 1 garlic head so all of the cloves are exposed. [Not the root end where the cloves are all held together.] Peel away the outer papery layers. Place the head on a piece of foil big enough to wrap about the clove. Drizzle 2-3 teaspoons of oil over the clove, seal up with the foil, then place in the oven in a small oven-safe ramekin or muffin tin. Let This roast for 45-60 minutes. Cloves will be a medium golden brown color and extremely fragrant when done. Let cool for at least 15 minutes and then squeeze the cloves out into a bowl. Set aside.

While the garlic is cooling place a medium sized pan over medium/medium-high heat with 2-3 teaspoon of high-heat safe oil. Once hot add the lentils and chickpeas and cook for about 5-7 minutes until just starting to brown. Reduce heat to just below medium-low then stir in the herbs for about 1 minute. Next, stir in the olives, artichokes, tomatoes, and a sprinkle of salt + pepper. Let cook for 3-4 more minutes.

While the salad finishes cooking, fully mash the roasted garlic cloves until broken apart. Then whisk in the olive oil, vinegar, 1 tablespoon lemon juice, and a generous pinch of salt and pepper.

Turn the heat off on the stove and move to a cool burner. Toss the salad with desired amount of dressing. Taste and add more salt and pepper if needed.

Serve with fresh parsley, a squeeze of lemon juice, red onion, and feta. This can be served hot or cold and is great on top of greens, eaten by itself, eaten with quinoa, or with pita.


notes: Leave out feta to make this vegan!

Lentil Chickpea Salad with Roasted Garlic Dressing |

This is something I could eat every single day for the rest of forever.




Peach + Roasted Chickpea Salad with Peach Lemon Dressing

Today we’re talking all about greens and how to actually use up what you buy each week. You know, instead of letting them lurk in the back of your fridge before you realize they’re wilted + brown + gross.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

Whether you’re eating greens from a bag, clamshell pack, or fresh from the market it’s easy to run out of new ideas in how to use them week after week. Most of the clamshell packs have about 5oz in them and Chris and I will go through at least 1 per week depending on what other vegetables I want to have on hand for our meals. Our dinners [like this enchilada bake] are typically pretty vegetable dense and are always accompanied by a green of some sort to eat on the side. Sometimes it's a salad and sometimes it's broccoli, asparagus, cauliflower, collard greens, and so on. Many times we’ll eat our way through one [or even two] of the 1lb spinach or mixed greens packages throughout the week. Buying that size container saves money and also makes us more conscious in loading up on our veggies each day before they go bad. But sometimes I draw a blank on how to use up our greens or fall back on the same side salad every single day. It's easy to fall in a veggie rut, at least for me.

So if you ever find yourself frustrated in how to eat up all your greens here are a few ideas in how you can get the job done. This will help keep you from wasting food + money while also benefiting your health! Win, win. It all starts with a handful.

Green smoothies: It’s so easy to add 2 large handfuls of baby greens to your smoothie. I like to use spinach because it doesn’t impact the flavor at all. Two large handfuls is about 3 loosely packed cups for me which clears out about 1/3 of a 5oz package of greens!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Dinner: Spinach cooks down easily with a bit of heat and is great for adding to soups, stews, pasta dishes, and so much more. You can pack in a ton of spinach and it will cook down and blend in perfectly. The other night I made this Chana Masala from Angela’s cookbook and decided to throw in 5 large handfuls of spinach. Between the smoothie above and the dinner below that cleared out an entire 5oz container of baby spinach.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Breakfast:Greens go fabulously with eggs! I love making omelets and just before folding it over I’ll place 1 large handful of greens on each with a sprinkling of goat cheese. Then I fold it over and let it cook for another minute or so. This wilts the greens slightly and melts the cheese. My new favorite Kale Italia blend adds a nice peppery bite to the omelet thanks the arugula.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Salads: Salads are the obvious choice but such a good one! Between the two of us we'll eat about 2-3oz of greens for our dinner side salads. We keep things pretty simple for our side salads but like to jazz things up with seasonal produce as you'll see below.

This salad will definitely help you crawl out of your veggie side dish rut and offer a tasty and fresh new dressing to add to your homemade dressing repertoire.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |


This dressing is just too easy. It will take you all of 3 minutes to whip up and you can keep in the fridge for about 1 week. The key is a sweet + juicy peach!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

The salad is a simple mix of greens, grilled chickpeas, goat cheese, and roasted pepitas.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Simple enough for a weeknight dinner salad but fancy enough to share at a dinner party.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Print this!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing gluten-free, vegan option // yields 2 salad servings – plus extra dressing

for the salad:

  • 1/2 cup chickpeas, rinsed + drained
  • 1 teaspoon olive oil
  • 1/4 cup roasted pepitas
  • 5 handfuls of mixed baby greens, like the Kale Italia blend
  • 1 ripe peach, thinly sliced
  • goat cheese
  • salt + pepper

for the dressing:

  • 1 medium peach, pitted
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon stone ground mustard
  • salt + pepper

Preheat your grill [or oven] to 350* F with a grill pan on the grates. Toss chickpeas in a teaspoon of oil and sprinkle with salt and pepper.

While pre-heating, place all dressing ingredients in your blender and blend until fully combined. Tate and add more salt + pepper if desired. Pour into a jar and refrigerate until ready to use.

Spread chickpeas on the grill pan [or baking sheet] and place on your grill. Grill, turning every few minutes until roasted to your liking. They took about 12 minutes on the grill for me. If you want them crunchy cook longer. They tend to take longer to crisp in the oven.

Allow chickpeas to cool. Place greens in a large bowl with peach slices, pepitas, chickpeas, goat cheese, salt + pepper. Drizzle dressing over top and serve immediately.


Notes: For the best flavor in the dressing be sure your peach is sweet and juicy. Feel free to peel the skin off the peach if desired.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Between the fruity, tangy dressing + the juicy bites of peach this is my new go-to summer salad. And hopefully you’ve picked up a few tricks on how to eat down your greens each week!