Carrot and Chickpea Pancake with Lemon-spiked Dressing | TASTE

Ingredients

• 1½ c chickpea flour
• sea salt and freshly ground pepper
• 1 c milk of your choice (I use unsweetened almond)
• 2 tbsp extra-virgin olive oil
• 2 medium carrots
• ghee or coconut oil
• 8 cornichons
• 1 green chile
• leaves from a few sprigs of parsley
• leaves from a few sprigs of dill
• 4 tbsp cottage cheese or Greek yogurt
• ½ tbsp vegetarian Worcestershire sauce
• a splash of chile sauce
• zest of 1/2 unwaxed lemon
• a couple of handfuls of sprouted seeds and pulses
• a few handfuls of baby salad leaves