Starters & salads
Vegetable Tartlets with Chickpea Flour Crust
The quantity of water required for the tartlet crusts will depend on the chickpeas used. Add 240 g in step 4 then add up to a further 20 g water after mixing in step 5 if too dry.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 65 min
- Total
- 65 min
- Yield
- 6 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- dried chickpeas
- 5.3 oz
- red peppers
- 7.1 oz
- olive oil
- 2.1 oz
- red onions
- 6 oz
- water
- 8.5–9.2 oz
- fine sea salt
- 1 tsp
- fresh rosemary
- 2 sprigs
- olive oil
- olive oil
- sesame seeds
- 1.8 oz
- fresh root ginger
- 0.5 oz
- orange
- 1
- honey
- 1.4 oz
- balsamic vinegar
- 1.4 oz
- olive oil
- 2.8 oz
- fine sea salt
- 1 tsp
- lamb's lettuce
- 3.5 oz
- rocket leaves
- 5.3 oz
- red radishes
- 7.1 oz
- Granny Smith apples
- 11 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 13 g
- Energy
- 2,828.4 kJ
- Calories
- 676 kcal
- Fat
- 44 g
- Fibre
- 13 g
- Carbohydrates
- 63 g
Cooking instructions are available on the original Cookidoo® page.
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