One of the first things you鈥檒l notice about living in your own place is how rapidly you accumulate聽stuff聽鈥 too many earring holders, five pots for plants you never bought, and three copies of Pitch Perfect聽onDVD.Your聽kitchen is no exception, but there鈥檚 one cookbook that鈥檒l help you simplify the space. In聽The Minimalist Kitchen聽($30),Melissa Coleman of the blog聽The Faux Martha聽combines her love of fresh and vibrant recipes while helping you to create an artfully organized聽kitchen.

Coleman takes you through how to rethink聽your pantry, cupboards, and gadgetry. For example, she recommends sticking with the absolute bare minimum for cooking pans: a 10-inch cast iron skillet, a dutch oven, and a basic聽10-piece cookware set. Her knife recommendations are even slimmer, including only a chef鈥檚 knife, a paring knife, and a bread knife. For Coleman and聽The Minimalist Kitchen,聽cooking is聽about the beauty you create with the basics.

See how good minimalism can taste with Coleman鈥檚 b谩nh m矛 chickpea salad聽recipe below.

Roasted chickpea B谩nh m矛 salad

(Serves 4)聽


Roasted Chickpeas:


Avocado Crema:



1. Prepare the chickpeas.聽Preheat the oven to 425掳F and line a baking sheet with parchment paper. Drain, rinse, and dry the chickpeas and place on the prepared baking sheet. Add all the remaining chickpea ingredients into a high-powered blender or food processor. Blend until smooth to create a glaze. Pour the glaze on the chickpeas, tossing to evenly coat. Roast for 30 minutes or until lightly charred, stirring halfway through.

2. Make the croutons. Heat a 10-inch cast-iron skillet or griddle on medium-high. Once hot, add the cubed bread. Toss with the oil and salt. Cook for about 5 minutes or until toasted with a slight chew remaining in the center. Remove from the heat. This can be done up to 1 week in advance and stored covered at room temperature.

3. Make the crema. In a high-powered blender or food processor, add all the crema ingredients; cover and blend until smooth. Add additional water as needed, 1 tablespoon at a time, to reach a sauce/dressing consistency. This can be made up to 1 week in advance.

4. Prepare the toppings. To assemble the salad, divide the greens evenly among 4 plates. Top with quick-pickled radishes and carrots, roasted chickpeas, croutons, crema, and the desired toppings. For a zippier flavor, add a tiny spoonful of the pickle juice onto the salad.

Show us your sweet and simple minimalist kitchen on Instagram!聽

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(Photos and recipe via Melissa Coleman / Oxmoor House)