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

By Alissa | Last Updated: August 14, 2015

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!

About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.

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