Levantine Chickpea & Herb Pancakes with Labneh & Roasted Beet Salad

Ingredients

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

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.