Chickpea Magazine – Issue 21

CHF 24.00 (incl. VAT)

Chickpea Magazine Issue 21 (Fall 2016) is available now. This issue has 94 print pages that will inspire you get outside this summer.

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Features in this issue

  • creating the café experience at home
  • easy bath DIY’s
  • #chkvegankitchen
  • a collection of our favorite kitchen submissions from our readers
  • let’s stay in: a takeout menu to make at home
  • hosting guests, made easy
  • homebody – an exploration of home & self
  • the ins & outs of meal planning and prepping
  • and much more!

Our faves from this issue…

  • Savory recipe: the BBQ tempeh mac n cheese with fried pickles (for sure!)
  • Sweet recipe: a veganized version of our family recipe for chocolate zucchini cake – it’s a serious stunner!
  • Notable feature: using the five senses to decompress at home
Published by Chickpea Magazine
Manufactured in USA
Available in English
Article No. bfchickpea0021
Weight 370 g

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