Garbanzo bean (chickpea) flour is the star of the show in this savory, satisfying, succulent dish. Unlike refined flours, chickpea flour is a more nutrient-dense and less processed alternative that is rich in minerals, vitamins, fiber, and protein. This recipe makes two servings.

Ingredients

• 1 tbsp Fresh chives
• ¹⁄₂ cup Garbanzo bean flour
• ¹⁄₄ tsp Baking powder
• ¹⁄₄ tsp Turmeric
• ³⁄₄ cup Water
• ¹⁄₂ tsp Apple cider vinegar
• ¹⁄₄ Beet root
• ¹⁄₄ Avocado
• ¹⁄₂ Cucumber
• ¹⁄₂ cup Cherry tomatoes
• 2 tbsps Fresh basil
• ¹⁄₂ cup Spinach
• 1 tsp Dijon mustard
• 1 tsp Pumpkin seeds
• 1 cups Radish

Directions

1. Wash and chop the chives. In a large bowl combine the chickpea flour, baking powder, turmeric, salt, and pepper (to taste). Gradually add the water, and roughly whisk to combine. Add the apple cider vinegar and chopped chives and give it another stir. Set aside to rest while you prepare your vegetables.
2. Wash the produce and slice the beet wafer-thin, avocado into thin slices, thinly slice the cucumbers and radishes, and slice the baby tomatoes into halves. Wash the basil, pat dry, and thinly slice. Wash the spinach leaves and pat dry.
3. In a large non-stick pan add a little water if you prefer to prevent sticking or no water. Heat the pan to a fairly high temperature.
4. Add about ¼ of the batter to the pan shifting the pan around to make the batter spread to create a round pancake shape. Allow to cook for a minute or two until you can see bubbles rising and the batter is dry on top, carefully flip it and overcook for another minute.
5. Slide onto a plate and pile the veggies you prepared on top as much as you like. Top with the dijon mustard and pumpkin seeds!
6. Repeat with the remaining batter. You may also sprinkle a little more salt and pepper to taste. Enjoy!