epicurious5.0
Chickpea Pancake With Pea Salad
With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●pot
- ●oven
- ●pan
- ●spatula
📝 Preparation Steps
1
Whisk chickpea flour, 1 Tbsp. oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup water in a medium bowl. Let sit ⏱️ 30 minutes to hydrate.
2
Meanwhile, if using sugar snap or snow peas, remove strings and stems, then cut some in half. If using asparagus, cut off woody ends and discard; coarsely chop.
3
Place a rack in middle of oven. Set a 10” cast-iron or other ovenproof skillet on rack; preheat oven to 475°. Cook green peas in a medium pot of boiling salted water until tender, about ⏱️ 4 minutes. Using a slotted spoon, transfer to another medium bowl. Cook snap peas, snow peas, and/or asparagus in pot until tender but with some bite, 1–⏱️ 2 minutes. Drain; pat dry. Transfer to a small bowl.
(92 g) chickpea flour1 cupfresh green peas (from about 2 lb. pods) or frozen, thawed2 cups
4
Add tahini, 1 tsp. lemon juice, and 1 Tbsp. oil to bowl with snap peas; season with kosher salt and pepper. Toss to coat; mix in nuts.
5
Add garlic, ¼ cup oil, ½ tsp. lemon zest, 1 Tbsp. lemon juice, and remaining ¼ tsp. kosher salt to bowl with green peas; season with pepper. Using a fork, smash mixture to make a thick spread.
(92 g) chickpea flour1 cupfresh green peas (from about 2 lb. pods) or frozen, thawed2 cups
6
Carefully remove skillet from oven and pour in remaining 1 Tbsp. oil; swirl to coat. Add chickpea batter and quickly return pan to oven. Bake pancake until set and crisp around edges, 18–⏱️ 20 minutes. Using a spatula, transfer to a plate.
7
Spread smashed pea mixture over pancake. Spoon dressed pea mixture over. Top with mint and remaining lemon zest. Season with sea salt and more pepper.
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