Vegan Macaroni with Chickpeas and Kale

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are sandy. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

Ingredients

1 tablespoon oil
¼ cup sliced onion
1 clove garlic, minced
4 cups chopped kale
½ teaspoon black pepper
¼ teaspoon Himalayan salt
2 tablespoons fresh lemon juice
2/3 cup cooked pasta (I used brown rice elbows)
1/3 cup chickpeas (cooked or canned, no need to rinse)
1 teaspoon extra virgin olive oil
nutritional yeast or vegan parmesan (optional)

Directions

Over medium heat, cook your onion in the oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.
Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.
Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).
Toss with olive oil and nutritional yeast or parm before serving.