Chicken Souvlaki
Lemon-oregano chicken with Greek yogurt marinade and warm pita bread. This Greek-style souvlaki is practical for a home kitchen and made with common grocery-store ingredients.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Chickpea Avocado Pitas
No-cook whole wheat pita pockets filled with chickpeas, avocado, cucumber, tomatoes, and spinach for a fresh, filling plant-based meal. Serve chilled or at room temperature.
Chickpea Avocado Wraps
Quick, mild plant-based wraps made with chickpeas, avocado, lettuce, tomatoes, and hummus. These easy wraps are family-friendly and ready in about 15 minutes.
Chickpea Cauliflower Shawarma Pan
A one-sheet-pan chickpea and cauliflower dinner with red onion, warm whole wheat pita, and bright lemon tahini. It is plant-based, weeknight-friendly, and Middle Eastern-inspired with common pantry spices.
Chickpea Cucumber Crunch
A no-cook chickpea, cucumber, and carrot mix for a mild lunch add-on or hearty snack. It is quick to mash by hand and easy to serve in kid-friendly portions.
Chickpea Eggplant Tagine
A fragrant stovetop chickpea and eggplant stew with carrots, tomatoes, dried apricots, and fluffy couscous. Layered spices and a gentle simmer make it batch-friendly for a weekend-style plant-based meal.
Chickpea Noodle Soup with Dill
A comforting plant-based, vegan, and vegetarian lunch soup with chickpeas, whole wheat rotini, carrots, celery, and fresh dill. It is dairy-free and egg-free, with a cozy broth and hearty texture.
Chickpea Pasta Lunch Salad
A plant-based, mild chilled lunchbox pasta salad with rotini, chickpeas, cherry tomatoes, cucumber, peas, and olive oil. It is colorful, budget-friendly, and easy to pack ahead.
Chickpea Pita Pockets
Pita pockets filled with lightly mashed chickpeas, cucumber, grape tomatoes, romaine lettuce, and feta. This simple vegetarian lunch is fresh, kid-friendly, and ready fast.
Chickpea Spinach Breakfast Crepes
Savory chickpea flour crepes filled with baby spinach, cherry tomatoes, avocado, and hummus for a satisfying plant-based breakfast.
Chickpea Spinach Tomato Skillet
A quick plant-based skillet with chickpeas, tomatoes, and baby spinach for a nut-free weeknight dinner. It is pantry-friendly, vegan, and ready in under 30 minutes.
Chickpea Sweet Potato Curry
A hearty vegetarian dinner with tender sweet potatoes, chickpeas, spinach, tomatoes, coconut milk, and fluffy basmati rice. Mild curry flavors make it family-friendly for two adults and two children.
Chickpea Tomato Orzo Bake
A hearty vegan Mediterranean dinner bake with canned chickpeas, orzo, tomatoes, spinach, olives, and red onion. It makes satisfying family dinner portions with simple pantry-friendly ingredients.
Chickpea Tomato Orzo Soup
A cozy plant-based dinner soup with tender chickpeas, tomato-rich broth, orzo, carrots, spinach, and a creamy coconut milk finish.
Chickpea Tuna Cucumber Boats
Mashed chickpeas, tahini, crunchy celery, dill pickles, and red onion make a briny tuna-style salad tucked into crisp English cucumber boats. This fully vegan lunch doubles as a fiber-forward snack and meal-prep option.
Chili Garlic Tofu Noodle Soup
A cozy Korean-inspired vegan noodle soup with tofu, cremini mushrooms, cabbage, and green onions in a savory chili garlic broth.
Chilled Red Grapes
A one-ingredient bowl of cold seedless red grapes for a simple fresh-fruit dessert.
Chinese Almond Jelly with Mandarin Oranges
A beginner-friendly Chinese-style chilled almond jelly made with milk, unflavored gelatin, almond extract, and sweet canned mandarin oranges. It sets into a soft, refreshing dessert perfect for serving cold.
Chipotle Chicken Taco Bowls
Smoky chipotle chicken served over fluffy rice with black beans, corn, and creamy avocado. This weeknight-friendly bowl is Latin-inspired, hearty, and easy to assemble.
Chocolate Peanut Butter Pretzel Tart Bars
Sweet-salty pretzel tart bars layered with creamy peanut butter and semisweet chocolate. A crisp pretzel crust gives these easy bars a tart-style base without special equipment.
Chunky Lentil Gazpacho
A no-cook chilled tomato soup with lentils, cucumber, red bell pepper, avocado, and whole wheat crackers. It is chunky, plant-based, nut-free, and satisfying for easy batch prep.
Cinnamon Apple Walnut Slices
Crisp apple slices sprinkled with ground cinnamon and finished with a small walnut garnish. A simple no-cook vegan snack centered on fresh fruit.
Cinnamon Churro Bites with Chocolate Sauce
Churro-style biscuit dough bites coated in cinnamon sugar and served with a warm semisweet chocolate cream sauce. These shallow-fried dessert bites are crisp outside, tender inside, and made with common grocery ingredients.
Citrus Coconut Sunshine Bowl
A bright, thick orange-coconut smoothie bowl with a creamy spoonable texture. Kiwi slices and coconut flakes add fresh summer flavor and crunch.
Citrus Fennel Salmon en Papillote
Salmon baked in parchment with fennel, orange, lemon, zucchini, and dill for a clean, elegant citrus-fennel finish.
Classic Hummus
Creamy chickpea and tahini dip with lemon, garlic, and olive oil. This classic Mediterranean hummus is smooth, bright, and perfect for mezze platters.
Coconut Salmon Curry
Tender salmon simmered in coconut milk with vegetarian red curry paste, bell pepper, and spinach. Serve over jasmine rice for an easy weeknight curry.
Corn Poblano and Black Bean Tortilla Soup
A plant-based tortilla soup with black beans, corn, poblano peppers, tomato broth, and crisp corn tortilla strips. It is hearty enough for lunch and made with common grocery-store ingredients.
Corn Zucchini Rice Skillet
A quick mild plant-based skillet with corn, zucchini, rice, black beans, and tomatoes for a family dinner.
Cottage Cheese Peaches
A simple healthy Wednesday afternoon snack with creamy cottage cheese and sweet peaches. This no-cook vegetarian snack is portioned for two adults and two children.
Cozy Lentil Noodle Soup
A gentle one-pot noodle soup with red lentils, carrots, celery, and peas for a warm family meal. Mild, cozy, and easy for busy nights.
Creamy Applesauce Oats
Microwave oats made with soy milk, applesauce, banana, and cinnamon for a warm kid-friendly breakfast.
Creamy Chicken Broccoli Pasta
A quick comfort pasta with chicken breasts, broccoli florets, heavy cream, and Parmesan cheese. This mild, family-friendly dinner comes together in about 35 minutes.
Creamy Lentil Tomato Pasta
A cozy tomato pasta where red lentils simmer into a simple, family-friendly sauce with spinach. The lentils soften into the tomato sauce for a creamy texture without dairy.
Creamy Pea Pesto Potato Bowls
Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.
Creamy Salmon Pasta
Linguine is tossed with seared salmon, baby spinach, lemon, Parmesan, and a simple heavy cream sauce. It is a quick pescatarian weeknight pasta with bright citrus and a rich finish.
Creamy Tahini White Bean Veggie Pasta
A creamy plant-based, vegan, and vegetarian lunch pasta with cannellini beans, broccoli, cherry tomatoes, spinach, and tahini sauce. It is dairy-free and egg-free, made with standard wheat penne pasta.
Creamy White Bean Asparagus Toasts
Creamy mashed cannellini beans with lemon, garlic, and olive oil are spread over toasted sourdough and topped with tender asparagus. Baby arugula adds a fresh, peppery finish for a quick vegan lunch.
Crispy Chickpea Dill Cakes
Crispy chickpea and potato cakes with fresh dill, Dijon mustard, lemon, and baby spinach. They are simple, savory, plant-based, and made with common grocery ingredients.
Crispy Rice Cucumber and Chili Crisp Tofu
Skillet-crisped jasmine rice forms a crunchy base for crispy tofu, cool cucumber, scallions, soy sauce, and vegan chili crisp heat. This plant-based dinner bowl is swicy, fast, and high-texture.
Crispy Tofu Pikliz Rice Bowls
Crispy skillet tofu sits over jasmine rice with a tangy, crunchy cabbage-carrot-habanero pickle inspired by Haitian pikliz. This high-texture vegan bowl is bold, bright, and dinner-ready.
Crunchy Cabbage Dumpling Bowls
A crunchy vegan cabbage and tofu bowl with brown rice, carrots, scallions, sesame seeds, and cozy soy-ginger dumpling flavor. It is hearty, plant-based, and fiber-forward for a satisfying weeknight dinner.
Crunchy Tempeh Peanut Slaw Wraps
Plant-based flour tortilla wraps filled with savory browned tempeh, crunchy cabbage-carrot slaw, and creamy peanut dressing. A satisfying vegan lunch with bold flavor and crisp texture.
Cucumber Cabbage Tofu Rice Salad
A vegan Korean-inspired rice salad with extra-firm tofu, crisp cucumber, green cabbage, carrots, and green onions. A simple soy sauce, sesame oil, and rice vinegar dressing brings savory, tangy flavor.
Cucumber Cheddar Bites
Cucumber rounds topped with cheddar cheese for a crisp Thursday snack. This simple, kid-friendly vegetarian bite serves a family of 4.
Cucumber Cream Cheese Rounds
Crisp cucumber slices topped with cream cheese for a simple two-ingredient vegetarian snack. Kid-friendly and fresh for a family of 4.
Cucumber Hummus Crunch Plates
A very simple vegan snack plate with store-bought hummus, crunchy spring vegetables, whole wheat pita, pumpkin seeds, lemon, and olive oil. It works well as a quick plant-based lunch or fiber-forward snack.
Curried Chickpea Cauliflower Rice
Canned chickpeas, cauliflower, baby potatoes, and zucchini roast with curry powder while brown rice warms right on the pan. This vegan sheet-pan dinner is simple, filling, and weeknight-friendly.