Summer is here, and even in Canada the weather is officially hot. It’s gorgeous out and the garden is loving it, but the last thing I want to do in the evening is turn on the oven. So this week I have a list of light, refreshing entrees that are great for hot evenings, no oven required. They’re all pretty versatile: handheld wraps, tacos, or tostadas that would also make easy lunches or tasty snacks.
You might also sense a chickpea theme; for whatever reason, chickpeas just sounded totally delicious to me this week, so if you’ve got some chickpeas hiding in the back of your pantry, now is a good time to break them out. Also note that this week is 100% vegetarian. If you need a more substantial protein, you can easily throw some grilled chicken into any of these dishes.
Note: It’s unlikely that you’ll use up all your sour cream on entrees this week. Usually I try to plan more than one Mexican recipe in a week when I’m buying sour cream, but with the chickpea theme it didn’t quite happen this week. My latest favorite way to use up extra sour cream is to whip up a batch of Sally’s master muffins:
They’re infinitely customizable; you can throw in chocolate, bananas, peanut butter, berries, nuts, whatever you like. I made some with haskap berries from our local market last week and they were totally delicious. I may or may not do a writeup on the muffins this week, but just something to keep in mind if you have extra sour cream on hand.
Roasted Zucchini Corn Tostadas with Spicy Hummus from Noming Thru Life
Avocado Chickpea Lettuce Wraps from Gluten Free Vegan Pantry
Crispy Chickpea Tacos from Macheesmo
Boston lettuce (or another lettuce with large leaves)
3 red, yellow, or orange bell peppers
radicchio or sliced cabbage
1 serrano pepper
2 large zucchini
3 ears of corn
Optional toppings for chickpea lettuce wraps:
3 cans chickpeas (15 oz.)
medium flour or corn tortillas
1 jar roasted red peppers