Four dinners for four: chickpea-squash patties with salad and lemony squash bowls, each cooked twice. Already have 22 tbsp olive oil, 4 tsp salt, 2 tsp pepper, 3 tsp cumin and 1/2 tsp chili flakes.
Recipes and servings
Adjust servings to fit your table. Recipe estimates use regular ingredient prices before promotions; recipe pages may show sale prices. Bundle totals account for shared groceries.
Roasted spaghetti squash strands are tossed with hearty chickpeas, tender kale and a bright lemon-garlic olive oil dressing. A satisfying vegan dinner with golden roasted edges and plenty of fresh flavor.
Golden pan-fried patties combine finely grated butternut squash, chickpeas and warm cumin. Serve with plain Greek yogurt, lemon wedges and a crisp romaine and baby spinach salad.
On its own, before promotions
Price unavailable
Servings
8
Per serving
Price unavailable
servings (1–32)
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