Submission: Chickpea Salad with Red Onion and Tomato!



This chickpea salad comes to us again from Neha Soni on Facebook.

She says, “this is a good chickpea salad that is low in fat and high in protein. Perfect for vegetarians or meat lovers looking to switch it up.”

Makes: 2 servings
Preparation Time: 15 minutes
Total Time: 2 hours 15 minutes


  • 19 ounces garbanzo beans, drained
  • 2 tablespoons red onions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 cup parsley, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste


1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice, and salt and pepper to taste.

2. Chill for two hours before serving.

3. Taste and adjust seasoning. Serve.

Note: Chilling the salad before serving is just a recommendation and depends on your preference. If made last minute, it will taste perfectly fine without being chilled. However, leftovers should be stored in the fridge.

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Submission: Strawberry Oatmeal Breakfast Smoothie!

Strawberries isolated on white background


This #studentsubmission is a recipe for a delicious strawberry banana oatmeal smoothie from Renatta Pellack on Facebook.

She says: “this smoothie is yummy and will keep you alert for those early morning exams.”

Let’s cook!

Makes: 1 servings
Preparation Time: 5 minutes


  • 1/3 cup rolled oats
  • 3/4 cup almond milk
  • 1 banana, broken into chunks
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons white sugar


1. In a blender, finely ground the rolled oats.

2. Add the banana, and almond milk. Add vanilla and sugar if desired.

3. Blend until smooth.

4. Pour into glasses and serve.

Note: A cup of regular milk  can be used if there is no almond milk on hand. As well, 3/4  cup of Greek yogurt can be used in place of the milk for a richer smoothie and the addition of B-12.


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Submission: Tandoori Tofu!

KevinBaconThis #studentsubmission comes from Neha Soni on Facebook. She says this about the recipe:

“This dish is low in saturated fat and high in protein, making it a very healthy choice. It’ll even please meat-lovers.”

Makes: 2 servings
Preparation Time: 24 hours
Cook Time: 25 minutes


  • 14 oz block of Extra Firm Tofu
  • 3 cloves of garlic
  • 2″ fresh ginger peeled
  • 2 tablespoons fresh coriander
  • 1 green chilly (small)
  • 2 tablespoons lemon juice
  • salt and pepper (according to taste)
  • 3 tablespoons plain yogurt
  • 2 tablespoons Tandoori Masala
  • 1 tablespoon vegetable oil


1. Puree the garlic, ginger, coriander, chilly, lemon juice, and salt and pepper in a food processor or blender to make a paste. Pour the contents into a large bowl. Stir in the yogurt, Tandoori Masala and vegetable oil.

2. Remove tofu from packaging and rinse gently under running water. Wrap a few paper towels around the tofu block and gently squeeze out as much water as possible.

3. Cut the Block into 1.5 inch cubes or rectangles and put them into a container.

4. Coat the Tofu with the marinade paste and let it sit for at least one day in the refrigerator. Tofu soaks in more flavour the longer they marinade.

5. Line a tray with aluminum foil and preheat the oven to 400o F. Bake the tofu in the oven for 20-25 minutes, flipping tofu half way through.

6. Serve right away. Enjoy!

Tip: Grill vegetables of your choice on the side. Red onions and bell pepper work great. For extra flavour, finish off by squeezing some fresh lime on the top, or serve with a sauce.

Submit your recipes using #starvingstudentrecipes! We want to see  your creations.


Submission: Crunchy Garlic Chicken!

This submission comes from @cwestrop via Instagram.


  • 2 Tablespoons butter (melted)
  • 2 Tablespoons milk
  • 1/2 Teaspoon salt
  • 1 large garlic clove minced
  • 2 Cups cornflakes (crushed)
  • 1/2 Teaspoon paprika
  • 6 Chicken breasts


1. Heat oven to 425°. Use nonstick spray or parchment paper on a baking sheet.

2. In a dish, mix butter, milk, salt, and garlic together.

3. Mix cornflakes and paprika together.

4. Dip chicken in butter mixture, then coat evenly in cornflake mixture.

5. Place on baking sheet and spray lightly with cooking spray. Bake uncovered for 20-25 minutes. Serves 4-6.

Share your recipes with us using #starvingstudentrecipe on Instagram and Twitter!


Saturday Scramble! #3

photo (8)KevinBaconFor this week’s scramble we’ve taken a non-traditional approach, incorporating leftovers into a breakfast pizza. Yes, we said pizza. It is a delicious combination of the most loved morning ingredients piled high on a flour tortilla. We’re taking pizza for breakfast to the next level!

Let’s cook:


  • 1 flour tortilla
  • 2 Tbs salsa
  • 4 eggs
  • 1 button mushroom chopped
  • ¼ cup shredded Tex-Mex cheese
  • 3 slices of bacon crumbled (optional)


1. Spread salsa over tortilla in an even 1 (2)

2. In a separate pan, scramble eggs. Cook until just set. Place on top of 2 (2)

3. Top with cheese, mushroom and 5

4. Bake for 5 minutes in a 350 degree oven.


Recipe from:

Submission: Zucchini Soup !

Thank you so much Lucas Crichton for the recipe!

Here’s what the chef has to say: “Ok so my mom used to make this for us for the winter time, and it’s so amazing that I got the recipe to share with you guys. I hope it keeps you warm in the cold weather!”

Zucchini Soup:

  • 2 chopped zucchinis
  • 1/3 cup chopped onion
  • 1 chopped green pepper
  • 1 tsp of basil
  • 4 cups of chicken stock (1 tetra pack)
  • 1 tsp salt
  • 1 container of cream cheese
  1. Combine everything except cream cheese in pot
  2. Boil for 1 hour
  3. Take off heat and let cool (important)
  4. Put in blender with cream cheese, Blend
  5. Reheat and enjoy!

Thanks Lucas!


Tasty Tuna Casserole

photo (7)


During the cold and dreary winter months nothing is more comforting than the taste of a home cooked meal. Typically these meals are time consuming to execute, a luxury that a student can’t afford during the last few weeks of the semester. The Starving Student has dug deep into our vaults for a tasty tuna casserole that is both easy to make, cheap (less than $2.80 per serving) and lasts for the entire week!

Let’s cook!


  • 3 cups egg noodles
  • 2 cans cream of mushroom soup
  • 2 cans of tuna
  • 1 can of peas
  • 1 cup of cheddar cheese
  • ½ cup crushed ruffle chips
  • Splash of milk (optional)


1. Cook egg noodles according to package. Drain.

2. Combine noodles, soup, tuna, peas and half of cheese and milk in a casserole dish.

photo 1 (1)

3. Top with crushed chips and remaining cheese.

photo 2 (1)

4. Bake in a 375 degree oven for 25 minutes or until cheese is golden and bubbling.


What’s your favourite home cooked meal? Let us know using #starvingstudent on Twitter and Instagram!