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May 15, 2017 / Chris Blum

Chickpea Crepe with Goat Cheese and Zucchini Ribbons

These make a great light lunch in less than 30 minutes. 

Ingredients:
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
Salt
4 oz goat cheese
Pepper
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves

Slice the Zucchini thin on a mandoline. Toss  with lemon juice and 1 tbsp olive oil.

Mash goat cheese and lemon zest together in a small bowl.  Season with salt and pepper.

In a small pan, heat ghee and sauté the onions until carmalized. Set aside.

Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through. 

Top with goat cheese, Zucchini and pine nuts. 

Serves 2.

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