INGREDIENTS
1/2
a zucchini (, sliced into 1/2-inch half moons)
1
large tomato (, sliced)
1/2
red onion (, thinly sliced)
1 tbsp
extra-virgin olive oil or coconut oil
Sea salt & Pepper
1 cup
garbanzo bean flour
1 cup
water
2 tbsp
extra-virgin olive oil
3/4 tsp
fine sea salt
1 1/2 cups
cooked chickpeas (, or 1 (15 oz.) can, rinsed and drained)
1/2 tsp
salt
1/2 tsp
ground cumin
1 tbsp
fresh lemon juice
1
to 2 cloves garlic (, to taste)
1 tbsp
olive oil
2 tbsp
water