Levantine Chickpea & Herb Pancakes with Labneh & Roasted Beet Salad

Name: Levantine Chickpea & Herb Pancakes with Labneh & Roasted Beet Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup chickpea flour; 0.5 cup whole wheat flour; 1 cup plain Greek yogurt (labneh base); 2 tbsp fresh lemon juice; 0.25 cup fresh mint leaves; 0.25 cup fresh parsley; 2 tbsp fresh dill; 5 tbsp extra virgin olive oil; 0.75 cup water; 2 whole large eggs; 0.75 tsp sea salt; 0.5 tsp black pepper; 8 oz roasted beets; 2 cups baby arugula; 0.5 cup pomegranate seeds; 0.25 cup toasted walnuts; 1.5 tbsp red wine vinegar; 0.5 tsp sumac

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Crispy pan-fried chickpea flour pancakes infused with Mediterranean herbs, topped with creamy labneh and a vibrant roasted beet salad with pomegranate and walnuts. A savory-sweet Lebanese-inspired breakfast that's protein-packed and utterly unique.

Ingredients

1 cup chickpea flour
0.5 cup whole wheat flour
1 cup plain Greek yogurt (labneh base)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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