Contents of your meal kit:
carrots
ground chia seed
cilantro
chickpea flour
lemon vinaigrette base
arugula
yogurt
Equipment needed: medium or large mixing bowl, large nonstick skillet, salad bowl
Finishing steps:
- Combine the chia seed and warm water in the mixing bowl (see note). Set aside.
- Using the large side of a box grater, grate the carrots. Coarsely chop the cilantro. Place carrots and cilantro in the mixing bowl with the chia seed. Add chickpea flour, and salt & pepper. Mix to combine (mixture will be loose).
- Coat the bottom of a large nonstick skillet with oil, and turn heat to medium-high. When the oil is hot, scoop three ½-cupfuls of carrot mixture into the skillet, pressing each to ½” thickness. Cook until pancakes are golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining carrot mixture, adding more oil to skillet as needed.
- While carrot pancakes are cooking, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the arugula. Toss gently and season with salt & pepper to taste.
- Season yogurt generously with salt & pepper.
- Enjoy carrot pancakes with a dollop of salted yogurt and lemony arugula.
Notes:
- When recipe calls for water, use the following: ½ cup for 2 portions, 1 cup for 4 portions, 1 ½ cup for 6 portions.
- Yep, that’s right….ch-ch-ch-chia! Chia seeds pack fiber and protein…and work as an awesome binder.
- Watch your knuckles on the box grater!