For entire meal, 19g Protein, 17g Fat, 60g Carbohydrate = 469 calories
1 1/3 cups chickpea flour
1 1/3 cups water
4 tablespoons olive oil plus a bit more for the pan, divided
2 1/2 teaspoons sea salt
1 medium-large sweet potato, peeled and diced
1 packed cup fresh basil
1 clove of garlic
1/3 cup fresh squeezed orange juice (1-3 oranges depending on size)
1 teaspoon red wine vinegar
1/2 medium red onion, diced
400 grams cooked brown lentils
1 pear, thinly sliced
1/2 a pomegranate
50 grams (1.8 oz) arugula
Combine the chickpea flour, water, 2 tablespoons of the oil and 1 teaspoon of the salt in a bowl and whisk well. Let sit to hydrate while you prepare the salad, the longer you let it sit the better. Give it a good final whisking just before baking to remove all the lumps.
Boil the diced sweet potatoes until tender. If baking the chickpea pancakes, preheat the oven to 230°C (450°F) and place your pans or baking dish inside to heat up.
In a small food processor, blend the basil, orange juice, 2 tablespoons of the oil, 1 teaspoon of the salt, garlic and vinegar until smooth.
Toss together the lentils, cooked sweet potato, red onion, pomegranate seeds, arugula and pear and season with the remaining ½ teaspoon of salt.
To bake the chickpea pancakes, carefully remove your pans or baking dish from the oven and add a generous glug of olive oil. Tilt the pans to cover the entire surface and pour in the pancake batter. Bake in the centre of the oven for 5 – 7 minutes, or until the top sets, then move the pans to the upper-most rack under the broiler for 3 – 4 more minutes to brown on top. Watch them carefully, they can burn!
Let the pancakes cool slightly before removing them from the pans. They can stick a bit so use a spatula. Serve the pancakes either on the side with the salad or on 4 plates with the lentil salad piled on top. Drizzle over the orange-basil dressing.