Levantine Chickpea & Herb Pancakes with Labneh & Roasted Beet Salad

Ingredients

• 1 cup chickpea flour, finely ground
• 1/2 cup whole wheat flour
• 1 cup plain Greek yogurt (labneh base), strained overnight if possible
• 2 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 5 tbsp extra virgin olive oil, divided
• 3/4 cup water
• 2 whole large eggs
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 8 oz roasted beets, pre-roasted, cubed
• 2 cups baby arugula
• 1/2 cup pomegranate seeds
• 1/4 cup toasted walnuts, chopped
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp sumac, optional garnish

Instructions

1. 1

   In a medium bowl, whisk together chickpea flour, whole wheat flour, salt, and pepper.

2. 2

   In another bowl, beat eggs and mix with water and 2 tbsp olive oil until combined.