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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.
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