Chickpea Pancakes with Tarragon & Arugula Salad
 
 
Yummy and high protein Vegan Chickpea Pancakes with Tarragon and Arugula Salad
Author:
Recipe type: Salad
Ingredients
  • 2 cups chickpea powder
  • 2 cups water
  • 3 tbsp earth balance butter, melted
  • 1 tsp salt
  • fresh ground pepper
  • 3 spring onions, white part chopped
  • 3 tsp chopped jalapeno (add more if you like it spicy)
  • 4 tsp chopped fresh tarragon
  • Bunch baby arugula
  • ½ lemon squeezed
  • 2 tbsp olive oil
Instructions
  1. Pre-heat the oven to 350 degrees. In a large bowl, whisk the water into the chickpea flour until smooth. Whisk in the earth balance butter, salt and pepper. Add the onion, jalapeno and tarragon. Let the batter rest for 10 minutes.
  2. Heat 1 tablespoon of olive oil in a skillet. When the skillet is hot but not smoking, add just under a ¼ cup of batter. Cook the pancake until browned around the edges and set on top, about 3 minutes. Make sure the pancake is completely set before flipping. Turn the pancake over with a spatula and cook for 1 to 2 minutes longer. Transfer to baking sheet. Repeat with remaining pancake batter; lightly re-oil the skillet each time.
  3. When all the pancakes are cooked, cover them loosely with foil and reheat in the oven before serving.
  4. Whisk together lemon juice and 2 tablespoons of olive oil. Toss with arugula. Season with salt and fresh ground pepper. Serve arugula salad over warm pancakes.
Notes
(makes 8 8 inch pancakes)
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chickpeapancakes/