Chickpea Blintzes

Chickpea Blintzes

1. in a blender blend half of the water and all other ingredients until smooth
2. add water until batter reaches thin pancake consistency
3. heat a large non-stick pan or skillet with a small drizzle of olive oil
4. place one tablespoon of mixture (easier in squeeze bottle) and cook for a couple of minutes or until the blintz doesn’t stick
5. turn and cook for another 1-2 minutes
6. set aside

Zucchini Ribbons

1. with a mandolin or y-peeler, peel thin and long slices of zucchini, place in a bowl or container
2. drizzle zucchini with olive oil and pinch of salt
3. set aside

Quick Pickled Red Onions

1. slice onion as thinly as possible (using a mandoline makes it easier)
2. in a jar with lid, or nonreactive bowl, combine all ingredients
3. let sit at room temperature for 30 minutes
4. store in refrigerator until ready to serve

Assembly

1. place blintzes on a plate
2. take 1-2 zucchini ribbons and a few rings of pickled red onions, place on blintzes
3. serve