Chickpea Frittata

Name: Chickpea Frittata
Yield: Serves 6
Ingredients: 1 tablespoon rice vinegar; 2 teaspoon salt; ⅓ cup apple cider vinegar; ⅔ cup water; 1 cup cashew nuts, soaked; 1 tablespoon olive oil, plus more as needed; 3 cups water; ¼ cup lemon juice; ½ cup mint leaves, chopped; ½ cup basil leaves, chopped; ½ bunch cilantro, chopped; 1 avocado, flesh removed; 1 small garlic clove; 1½ tablespoons shallots, minced; 1 tablespoon lemon juice; 1 tablespoon lime juice; 2 tablespoons nutritional yeast; 1 teaspoon baking powder; 4 cups garbanzo bean flour; 1 tablespoon salt; ½ cup olive oil; 1 teaspoon agave; ¼ teaspoon salt; ¼ cup olive oil; 4 cups mixed greens; 1 cup shaved heirloom carrots; ½ cup shaved fennel; 1 tablespoon fresh herbs; ¼ cup sprouts; 1 tablespoon pomegranate

Cashew Yogurt. Green Goddess Dressing. Lemon-Dressed Greens

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Chickpea Frittata Batter

4 cups garbanzo bean flour
1 tablespoon salt
2

Main course
Starter
Vegan

Method

Chickpea Frittata Batter

Whisk together all the dry ingredients in one bowl and the wet ingredients, except for the olive oil, in a separate bowl. Mix the 2 together. Use 4 ounces of batter for each frittata. Cook in a pan with 1 tablespoon olive oil over medium heat, for 4 minutes, flipping halfway, until both sides are golden brown.