Raw Zucchini Salad with Chickpea Cakes and Herbed Tahini Sauce

Protein packed chickpea cakes served with a herby tahini sauce on a bed of raw zucchini. A lovely vegetarian meal.

What has been up with this week? It’s been a whirlwind of chaos! I guess starting my week my driving the car into a ditch on the way to an exam kind of set the pace (thankfully, there was no harm to me or the car – and I was rescued by a couple of builders up the road!).

This meal is an easy, plant-powered and protein packed dish. Originally intended to be a grain free version of falafel, but then they ended up more like little cakes. The herbed tahini is delish.

Lx

📖Recipe

Raw Zucchini Salad with Chickpea Cakes and Herbed Tahini Sauce

Naturopath Lauren Glucina

A light summer meal packed with plant protein.

5 from 1 vote

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Course Main

Cuisine Gluten free, Vegan, Vegetarian

Ingredients

  

CHICKPEA CAKES:

• 800 g chickpeas cooked and drained
• ½ medium onion chopped
• 1 clove garlic
• 1½ tablespoons almond meal
• 1 teaspoon coriander powder
• 1 teaspoon cumin power
• good pinch of sea salt
• few grinds of black pepper

HERBED TAHINI DRESSING:

• ¼ cup tahini
• 1 clove garlic
• 1½ tablespoons sliced almonds
• ¼ cup filtered water
• juice of one lemon
• pinch of coarse sea salt

RAW ZUCCHINI SALAD:

• 1 small zucchini shaved into fat ribbons
• ½ cucumber seeds removed and shaved into fat ribbons
• ½ small avocado sliced
• lemon juice and cold pressed olive oil to dress

Instructions

 

CHICKPEA CAKES:

• Process all ingredients in a food processor till well combined.
• Shape into little cakes, pat down with a fork and bake (180˚C/356˚F) on non stick baking paper for about 45 minutes or till golden.

HERBED TAHINI DRESSING:

• Blend all ingredients till creamy.

RAW ZUCCHINI SALAD:

• Combine all ingredients in a bowl - add lemon juice and olive oil, toss to combine and serve.

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