Vegan Variety Recipe

In a medium bowl, lightly mash half of the chickpeas with the back of a fork so some remain whole for texture.

Add the diced cucumber, halved cherry tomatoes, red onion and chopped parsley to the bowl and fold gently to combine.

Whisk together lemon juice, olive oil, salt and black pepper in a small cup, then pour over the chickpea mixture and toss until evenly coated. Taste and adjust seasoning.

Preheat oven (or toaster oven) to 425°F (220°C). Line a small baking sheet with parchment.

In a bowl, combine tamari, maple syrup, minced garlic, olive oil and black pepper. Toss the halved mushrooms in the marinade until evenly coated.

Spread mushrooms cut-side up on the baking sheet in a single layer. Roast 12–15 minutes until tender and caramelized at the edges. Remove and let cool briefly; reserve any pooled marinade to drizzle later.

In a small jar or bowl, stir together rice vinegar, water, sugar and salt until dissolved.

Add julienned carrots and daikon, pressing them down so they’re submerged. Let sit at room temperature for at least 10 minutes (up to 1 hour) to lightly pickle. Drain before serving.

Place hummus in a small serving dish. Stir in lemon zest and chopped basil (or parsley). Sprinkle smoked paprika on top if using and smooth lightly.

If the cooked grain is cold, warm it briefly in a microwave or in a pan with the olive oil until just heated through.

Add wilted greens to the warm grain, toss with lemon juice, olive oil and a pinch of salt to combine. Keep warm until plating.

Choose a small plate or shallow bowl. Spoon the warm grain and greens into one section as a base.

Add a 1/4–1/3 cup portion of the chickpea salad beside the grain.

Place 3–4 roasted mushroom halves next to the chickpea salad. Drizzle a little of the reserved mushroom marinade or 1/4 tsp olive oil over them.

Add 1–2 tbsp of the herbed hummus to the plate.

Nestle a small mound (about 1–2 tbsp) of quick pickled carrots and daikon for brightness.

Finish with a sprinkle of toasted sesame seeds or chopped toasted almonds, a few microgreens, a light drizzle of olive oil and a lemon wedge on the side.

Serve immediately so the warm elements contrast with the cool salad and pickles.