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Breaded Chickpeas with Lemon Dill Dip
Ingredients
  • subheading: FOR THE CHICKPEAS:
  • 2 (15-ounce) cans of chickpeas drained and rinsed, but not dried
  • ¼ cup nutritional yeast
  • 3 tablespoons gluten-free all-purpose flour
  • ½ teaspoon each of ground cumin, coriander, smoked paprika and Aleppo pepper
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons extra virgin olive oil
  • subheading: FOR THE LEMON DILL CASHEW CREAM:
  • ½ cup raw cashews see note
  • 2 tablespoons freshly chopped dill
  • 2 garlic cloves grated
  • 1 small lemon for juicing
  • 2 tablespoons extra virgin olive oil
  • Diamond Crystal kosher salt and freshly ground black pepper
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