Autumn lentil salad with a chickpea pancakes

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"This is really good for breakfast or lunch"
Easy 👌
15 min
5 min
1 min


1 tbsp
red wine vinegar
2 clove
20 g
2 tbsp
olive oil
100 g
chickpea flour
  • Step 1/6

    • 2 tbsp olive oil
    • 100 g chickpea flour

    Combine the chickpea flour 100ml of water, 0.5 tablespoons of the oil and a pinch of salt in a bowl and whisk well. Let it to hydrate while you prepare the salad, the longer you let it set the better to allow the flower to hydrate. Give it a good final whisking just before baking to remove all the lumps

  • Step 2/6

    • 100 g sweet potatoes

    Put the diced sweet potatoes on to boil until tender. To bake the chickpea pancakes preheat the oven to 230° C and place your baking dish inside to heat up

  • Step 3/6

    • 1 tbsp red wine vinegar
    • 2 orange
    • 2 clove garlic
    • 20 g basil

    In a food small processor blend the basil, juice from one orange, half a tablespoon of the oil, a pinch of salt, garlic and vinegar until smooth

  • Step 4/6

    • 90 g arugula
    • ½ pomegranate
    • 1 pear
    • 4 onions

    Toss together the lentils, cooked sweet potato, spring onion (or onion), pomegranate seeds, arugula and pear

  • Step 5/6

    To bake the chickpea pancakes carefully remove your pan from the oven and add a generous glug of Olive Oil, tilt the pan to cover the entire surface and pour in the pancake batter bake in the centre of the oven for 5 to 7 minutes or until the top sets, then move the pan to the uppermost rack for 3 to 4 more minutes to brown. Watch them carefully they can burn!

  • Step 6/6

    Let the pancakes cool slightly before removing them from the pan. Serve the pancakes beside or with the lentil salad piled on top, drizzle the orange and basil dressing.



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