Chickpea Pancakes and Warm Kale Salad

with Tahini Dressing and Fried Eggs

30 min

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Contains: Sesame, Egg, Soy

May Contain: Mustard, Sulphites, Wheat, Gluten, Milk, TreeNuts, Peanuts, Fish, Shellfish

What We'll Send

Tahini
Garlic
Parsley
Fennel
Red Kale
Free Range Brown Egg
Sesame Oil
GF Soy Sauce
Maple Syrup
Lime
Canned Chickpeas
Chickpea Flour
Spice Blend
Cracked Black Pepper, Thyme Dried, Ground Sumac, Za'atar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains soy, egg, and sesame.

Nutrition
Calories 1044
Fat 61g
Protein 42g
Carbohydrates 93g

What You'll Need

Cooking Directions

1

Prepare Pancake Batter

In a medium bowl, mix chickpea flour, 1 tbsp. (2 tbsp. for 4 servings) oil, ¾ cup (1 ½ cups for 4 servings) water, and ¼ tsp. (½ tsp. each for 4 servings) each of salt and pepper. Rinse and drain chickpeas in a fine mesh sieve. Wash kale and cut stems off. Tear leaves into 2 inch pieces. Wash, zest and cut lime in half.

2

Make Chickpea Salad

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Add garlic and cook for 30 seconds, or until fragrant. Add chickpeas and cook for 6-8 minutes, until golden. Mix in spice blend evenly. Add kale, fennel, and half of the lime zest. Cook for 1-2 minutes, or until kale is bright green and tender. Transfer chickpea salad into a medium bowl. 

3

Make Tahini Lime Dressing

Wash and finely chop parsley leaves. In a small bowl, whisk tahini, maple syrup, GF soy sauce, and sesame oil. Whisk in half of the parsley, half of the lime juice, remaining lime zest, 2 tbsp. (¼ cup for 4 servings) water, and salt and pepper to taste. 

4

Cook Chickpea Pancakes

Wipe skillet carefully with paper towel. Add 1 tsp. (2 tsp. for 4 servings) oil to skillet over medium-high heat. Add ¾ cup or about half of the pancake batter to hot skillet. Swirl skillet around to make a thin 8 inch pancake. Cook for 1-2 minutes, until brown and crispy on the bottom. Carefully flip pancake and cook for another 1-2 minutes. Set pancake aside on plate. Repeat oil and batter process to make second pancake (4 pancakes for 4 servings).

5

Fry Eggs

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in same skillet over medium-high. Crack eggs into skillet (fry eggs in 2 batches for 4 servings). Cook undisturbed for 4-5 minutes, until whites are opaque and yolks are still runny, or to your preference.

6

Serve

Set one pancake on each plate. Top with chickpea salad and two eggs. Drizzle tahini dressing over salad. Garnish with remaining parsley and lime juice. Enjoy! 

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