tzatziki

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) /  by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.   

Chickpea & Avocado Tzatziki Salad + A Grohe Faucet Giveaway! /  by Lindsey | Dolly and Oatmeal

when i first began to conceptualize my cookbook everything was basically a blur.  writing an ingredient-based, single-subject book seemed a little one dimensional, so i really wanted to ground it in something tangible, something that gave the subject of chickpea flour some context. using chickpea flour throughout the year to highlight its versatility made sense to me, and more broadly how to incorporate chickpea flour into dishes throughout the year so you're not stuck with a whole bag of it just for those times you want to make socca.

pretty early on in my book proposal process i wanted the chapters to flow as months of year rather than chapters made up of appetizers, entrees, desserts, etc., from there, i tried to give each month an equal amount of breakfast options, lighter lunch fare, entrees, and sweets.  one category i didn't plan on having much inventory in was the snacking/noshing section.  as i got into the recipe testing phases, i started playing around with a chickpea "polenta" dish. during that process i saw that when chickpea flour and water was heated over the stove, it turns into a melted cheese/roux consistency.  i had an idea of adding that creamy mix to a nut-based dip or cheese sauce to give it even more rich texture.  so many of them turned out so good, and tasted so spot on, that i included a bunch in the book.

one of those recipes was a chickpea flour-based tzatziki dip that comes so close to the original, that i still question whether i'm eating dairy or not.  besides using it for dipping, i love adding it to grain bowls or salads as a creamy alternative to a tahini or yogurt-based sauce.   in this recipe it's the dressing for a super simple chickpea and avocado salad that adds a mellow coolness from the dill and cucumber.  this is a perfect picnic salad (it's totally vegan, so you don't have to worry about it going bad on a warm day), a simple lunch, or as a companion to a dinner meal.

as for the major giveaway! grohe was kind enough to send me one of their stellar new faucet to try out, and i couldn't be more impressed with not only the design, but its functionality as well. when it comes to faucets i'm not that picky. if it works and does the job, i'm pretty happy about it. but after experiencing its pull-out spray head, and the toggle between normal water flow and spray, i'm pretty much smitten.  as for the giveaway, grohe is giving away 4(!!!) of their eurocube faucets to 4 lucky winners, with the first winner being chosen Friday, June 10, and the final winner being chosen Friday, July 3.   enter here for a chance to win (giveaway is open to US residents only).  good luck! :)

*this post was created in partnership with grohe.  all opinions, as always, are my own.   

chickpea &avocado tzatziki salad | v

if you're not vegan/dairy-free feel free to use a tzatziki of your choice (even though i think you should give mine a shot - wink,wink).  i also think that cannellini or navy beans would work well here, as well as any fresh greens you have on hand.

| serves 2 as a meal, 4 as a side |

tzatizki

  • 1 medium cucumber, grated with a box grater
  • 1 cup water
  • 1/4 cup chickpea flour
  • 1/4 cup raw cashews, soaked (up to 4 hours or overnight)
  • 2 garlic cloves, roughly chopped
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • sea salt & fresh pepper, to taste
  • 2 tablespoons chopped fresh dill

salad

  • 1 can chickpeas, drained and rinsed
  • big handful fresh baby spinach, mesclun greens, or baby arugula 
  • 3 radishes, shaved on a mandolin
  • 1 bunch spring onions, white and light greens parts sliced thin
  • 1 ripe avocado, chunked
  • fine sea salt & fresh pepper, to taste
  • 3 tablespoons -1/4 cup tzatziki
  • 1 teaspoon toasted sesame seeds
  • herb or vegetable flowers (optional)

method

tzatziki

  1.  place the grated cucumber in a fine-mesh sieve. use your palm and push to squeeze out as much liquid as possible; set aside
  2.  in a small saucepan, whisk together the water and flour until smooth. turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. remove from the heat. 

  3. place the flour mixture, cashews, garlic, vinegar, oil, lemon juice, and salt and pepper, to taste, in a high-speed blender; blend for 1 minute until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. let the tzatziki come to room temperature, then refrigerate for at least 4 hours.

  4. remove from the refrigerator when ready to serve and give it a good stir.

salad

  1. place chickpeas, sliced radishes, onions, and avocado in a large bowl. season with salt and pepper.  
  2. add tzatziki and toss.  taste and adjust, adding more tzatziki, salt, or pepper if needed.
  3. garnish with toasted sesame seeds and herb or vegetable flowers. 

enjoy!

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