Served with green tomato and red onion salad with a lemon-tahini sauce. Get ready to lick your fingers.
- 5 cups cooked/drained chick peas
- 2 bunches cilantro
- 2 large red onions
- 1 red bell pepper
- 3/4 cup olive oil
- 2 lemons squeezed
- 1 tblsp cumin
- 1 tblsp pepper
- 2 tbsp salt
- 2 tbsp paprika
- 1 tbsp garlic
THROW EVERYTHING IN A FOOD PROCESSOR IN BATCHES, KEEP IT MILDLY CHUNKY.
make 2 oz scoops, bake at 375F for 20 min.
- 4 lemons squeezed
- 1/2 cup tahini
- 1/2 cup olive oil
- 1/2 cup rice vinegar
- 1/2 tbsp corriander
- 1/2 tbsp garlic powder
- 1/2 tbsp salt &
In a high a speed blender first mix lemon and tahini, then add oil, vinegar and spices while at high speed. makes a creamy liquid.
Chips (inspired by cookcleans cheese and zucchini chips)
- 5 zucchini (cut in to 3 chunks then thinly sliced)
- 1 tsp salt, pepper, garlic powder
bake at 275F for 20-35 minutes or more, until dehydrated and dry, then give them a blast at 400F for browning and crispiness :)
- 3 large green tomatoes (in thick slices)
- 1 large red onion (minced)
- 1 romaine heart
for this handsome garnishing salad. place the slice of tomato over a romaine leaf, top with onion and drizzle sauce.
PUT IT ALL TOGETHER AND VIOLA!!!! BEST MED STYLE DISH. EVER!