Chickpea Spanikopita

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Why I Love This Recipe

Vegan, raw version of spanikopita.

Ingredients You'll Need

Chick pea crust:
1 3/4 cups chickpeas for sprouting (yields 2 1/2 cups)
2 cloves garlic
1 cup parsley leaves
3 Tbsp raw tahini
1/4 cup lemon juice
2 tsp lemon zest
1 tsp sea salt

Vegetable layers:
4 cups hopped spinach
1 medium zucchini, thinly sliced
1/2 cup chopped basil
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 tsp oregano
1/4 cup extra-virgin olive oil
3 Tbsp lemon juice
pinch sea salt
2 avocados
3-4 tomatoes, sliced

Lemon-tahini sauce:
1/4 cup raw tahini
1/2 cup lemon juice
juice of 1 orange
2 tsp lemon zest
1 clove garlic
2 Tbsp nama shoyu
1 soft date, pitted
pinch sea salt

Garnish (optional):
1/4 cup chopped black olives
2 Tbsp sesame seeds


To make the chickpea crust:

Sprout the chickpeas.

In a food processor, finely chop garlic and parsley.

Add sprouted chickpeas, tahini, lemon juice and lemon zest and blend until smooth.

Season with sea salt.

Press the chickpea mixture into a 10-inch pie plate or into a 10-inch round, flat patty on a platter.

Dehydrate at 108 degrees for 12-20 hours or until the crust has a crunchy texture.

Prepare vegetable layers:

Toss together the spinach, zucchini, fresh herbs (set aside a pinch or two for garnish), oregano, olive oil, lemon juice, and sea salt.

Evenly distribute the spinach-zucchini mixture in the bottom of the crust or spread evenly over the flat crust.

Slice the avocados and layer evenly over the spinach-zucchini mixture.

Press to form a neat layer.

Layer tomato slices on the avocados.

Garnish if desired.

To make the tahini-lemon sauce:

Blend tahini, lemon juice, orange juice, lemon zest, garlic, nama shoyu, and date until smooth. Season with sea salt.

This sauce should be thick but pourable.

Add a little water if necessary to blend to desired consistency.

Serve in a dipping cup on the side.

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