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Home » Plant-Based Recipes » Mains » Raw Zucchini Salad with Chickpea Cakes and Herbed Tahini Sauce

Raw Zucchini Salad with Chickpea Cakes and Herbed Tahini Sauce

Published: Feb 9, 2014 · Modified: Aug 22, 2022 by Lauren Glucina • Naturopath, Nutritionist

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Individual chickpea cake on a side plate, drizzled with tahini sauce
Close up of a plate of raw zucchini ribbons tossed in olive oil and lemon juice

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

Small chickpea patty on a plate dressed with tahini ready to serve

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
Print Recipe Pin Recipe
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.
Tried this recipe?Let us know how it was!

If you make and enjoy this recipe, please leave a rating!

Close up of a chickpea cake on a plate with a dollop of tahini dressing

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. Hannah Phoebe Bowen

    October 01, 2019 at 3:52 am

    Are there herbs in the tahini sauce/? x

    Reply
  2. Amelia Harvey

    October 01, 2019 at 3:52 am

    These look so heavenly! I can't wait to give them a try x

    Reply
  3. Serena Zimmerman Addington

    October 01, 2019 at 3:52 am

    What oven temperature do you use to back the Chickpea cakes?

    Reply
5 from 1 vote (1 rating without comment)

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ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

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