chickpea bean bowl w/ toasted breadcrumbs + dill-tahini / by Lindsey | Dolly and Oatmeal

me and frank are moving at the end of the week!  we're only heading down the block, but among awesome things like that fact that the apartment is a little over 100 sq. ft. bigger than our current place, it also has a backyard!  nyc's rents are insane, therefore we never thought we would find and be able to afford a place in our neighborhood with an outside space, so discovering this apartment was a very happy surprise!  i can't wait to have a little piece of earth to dig around in, an area to make ours, and to have summer hangs with friends and family.  frank, being brought up in north carolina is already plotting to slow-cook some of his favorite meals outside on the grill, as well as other projects that he will now have the room for. however, i'm a bit more excited for our pup, quint to have a space to run around in, dig about, and get curious in the outside elements, him being cooped up in an apartment for most of the day has always made me a bit sad.   i'm hoping to come back here soon with an update, and some shots of the new place, and hopefully some backyard progress (especially since we haven't seen it since it was covered in about 2 ft. of snow!).  

but on to more important things!  today is a special, special post because it's in honor of bringing a tiny babe into the world!  the lovely erin from naturally ella is having a baby boy(!), so a few of us are getting together to spread some internet baby shower joy!!! so on this special day, erin, i wish you all the very best in this momentous occasion! 

if you're familiar with erin's awesome blog and her cookbooks, then you recognize that she's best known for her simple and delicious vegetarian meals.  erin's recipes always inspire me to keep things simple and fresh; that meals with a short list of ingredients and seasonal produce can go a long way! in that spirit i thought i would share a springy meal that's good as a side, substantial for dinner, and plentiful enough for a soon-to-be mama!    it's an easy-peasy salad with beans and peas, because a baby and mama are the essential pea (or bean) in a pod!  

here's to erin, her family, and her first little one!  big hugs to you, lady xo

and i can't wait to check out all the delicious recipes from everyone else who participated in erin's baby shower! go check them out!

The FauxmarthaA Couple CooksEdible PerspectiveEat This Poem Cookie and KateFoodieCrush |The Bojon GourmetGirl Versus Dough |Food Loves WritingWith Food + LoveLondon Bakes This Homemade LifeFlourishing Foodie |  | My Name is YehBrooklyn Supper 


chickpea bean bowl w/ toasted breadcrumbs + dill tahini (gf + v)

the dill-tahini adds an herby note, but if you're not a fan of dill substitute another herb like basil, tarragon or parsley.  if fresh fava beans or shelling peas haven't made it to your neck of the woods yet, simply sub. in a frozen variety.   and as far as gluten-free breadcrumbs go, my favorites are Ian's brand (italian seasoned), and a local brand, Aleias (also italian seasoned).

| serves 2-4 |

  • 1/4 cup tahini paste
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped dill, more for serving 
  • salt + pepper, to taste
  • 1/4 cup water
  • 1 can chickpeas, rinsed and drained
  • 1 pound english shelling peas, shelled
  • 1 pound fava beans, shelled
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • handful of baby arugula
  • 1 tablespoon chopped parsley 
  • 1-2 tablespoons toasted gluten-free breadcrumbs, ground


  • make the tahini.  whisk together tahini, garlic, lemon juice, dill, salt, pepper, and water.  Set aside until ready to serve.
  • cook the beans and peas.  bring an inch of water to a simmer and steam the fava beans for approximately 2-3 minutes, until just tender; run under cold water to stop them cooking.  place peas in steamer and cook for 1 1/2-2 1/2 minutes, until just tender (cook time depends on freshness and size of peas); rinse under cold water to stop from cooking.  remove outer layer of fava beans and discard.  
  • in a serving bowl, toss chickpea, fava beans, peas, arugula, parsley, oil, vinegar, and a few pinches of salt and pepper. toss in breadcrumbs and a few tablespoons of tahini sauce, taste and adjust seasoning; garnish with leftover dill and serve. 


more recipes:

turmeric chickpeas w/ pear and kale

turmeric chickpeas w/ pear and kale

spicy chickpea stew w/ quinoa pilaf

spicy chickpea stew w/ quinoa pilaf

asparagus + broccoli rabe saute w/ chive-chickpea mash

asparagus + broccoli rabe saute w/ chive-chickpea mash