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

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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