Once my vegan tzatziki was ready I added a few tablespoons to the smashed
chickpeas along with salt and pepper.
Not exact matches
Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray
along with the drained
chickpeas and drizzle in olive oil, a pinch of cumin,
salt and pepper — using your hands to ensure they all get a good coating.
Stir together sunflower seeds, 1 tbsp olive oil,
salt and sumac and toss over the pizza
along with the
chickpeas.
Drain and rinse the
chickpeas, then add them to a food processor
along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder,
salt, and 1/2 cup coconut milk.
I started by rinsing and draining a 25 - ounce can of
chickpeas and putting them in the food processor
with a third - cup each of pine nuts and golden raisins,
along with a good fistful of dill fronds and a sprinkle of
salt.
Along with chickpeas, tahini («pate de sesame» - so I'm assuming tahini),
salt, vegetable oil (nothing about olive oil).
Add 3 tablespoons of the tzatziki to the smashed
chickpeas along with 1/2 teaspoon of
salt and pepper.
In a food processor or blender, add in the microwaved and cooled
chickpeas with garlic
along with lemon juice,
salt and tahini.
Add the
chickpeas and garlic to the bowl of a food processor,
along with the tahini, lemon juice, and
salt.
Add the
chickpeas in to the food processor
along with the cocoa powder, maple syrup,
salt and vanilla.
Heat
chickpeas lightly in a pot
with a little water
along with a pinch of sea
salt and curry powder.
Then, add it,
along with the other ingredients, including
chickpeas, garlic, lemon juice, tahini, olive oil, some fresh parsley, cumin and
salt to a food processor, and blend until smooth.
While walking
along the beach, treat yourself to a paper bag of roasted
chickpeas sprinkled
with sea
salt and paprika, a Moroccan alternative to the British bag of chips.