Saturday Six | Chickpea Salad, Peach Stuffed Scones and a Healthy Banana Split

Saturday Six - 08.15.15


Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Sauteed Chickpea Salad with Sumac // A light dressing made with sumac, mint and garlic packs this hearty chickpea salad with delicious Mediterranean-inspired flavor. Get the recipe from Kalyn’s Kitchen →

Whole Grain Vegan Lavender Peach Stuffed Scones // These scones are studded with bits of juicy, ripe summer peaches, so eating them feels really decadent, but they’re also whole grain and vegan. Win-win! Get the recipe from Pickles & Honey →

Thai Basil Tofu Stir Fry // Fresh Thai basil lends an extra exotic flavor to this veggie-packed tofu stir-fry. Get the recipe from Orchard Street Kitchen →

Healthy Stuffed Quinoa Pizza Peppers // These stuffed peppers are made with quinoa, tomato sauce and mozzarella cheese, so they taste like pizza, but are actually healthy. Get the recipe from Blue Ridge Babe →

Fresh Corn and Tomato Open Faced Sandwich // You can never have too many ways to enjoy fresh summer corn. Try it on a sandwich! This one incorporates a creamy basil white bean spread, tomatoes and balsamic glaze. Get the recipe from Cookie Monster Cooking →

Healthy Breakfast Banana Split // Banana split for breakfast? Sounds like a good idea to us, especially when it’s a surprisingly healthy banana split! Get the recipe from Simple Healthy Kitchen →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!


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