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- 1 can chickpeas, drained and rinsed
- 1/2 sweet white onion, chopped fine
- 1 Tablespoon roasted garlic (you can use plain garlic too, it's just stronger)
- 3 Tablespoons fresh parsley, finely chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/3 teaspoon salt
- Splash of pepper
- 3 Tablespoons flour
- 1/4 cup plus about 1/4 cup panko breading
- For the Hummus:
- 1 can large white beans, drained and rinsed
- 1 Tablespoon tahini
- Juice of 1 large lemon
- Zest of same lemon
- About 1/4 cup fresh parsley, roughly chopped
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 clove garlic, smashed and diced very fine
- about 1/4 cup extra virgin olive oil. Maybe a bit more
- For the Greek Salad:
- 1/4 cup extra virgin olive oil
- About 3 Tablespoons balsamic vinegar
- 1 clove garlic, chopped very fine
- 1/2 teaspoon oregano
- Salt
- Pepper
- 1 english cucumber, quartered and chopped into about 1/4 inch pieces
- 1 carton cherry or grape tomatoes, halved
- 1 green bell pepper, de-seeded, quartered and cut into about 1/4 inch pieces
- 1 small red onion, peeled, quartered and cut into about 1/4 inch pieces
- 1 head (or bag) butter lettuce or other lettuce mix
- About 1/2 cup kalamata olives, drained and halved
- Vegan pita bread (optional)
View Full Recipe at la pure mama.
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