Ingredients
- 2 cloves garlic
- 4 scallions, whites and greens, thinly sliced, separated
- 6.5 c. baby kale, divided
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 tsp. grated lemon zest
- 2 tbsp. all-purpose flour
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- None Kosher salt
- 2 tbsp. lemon juice
- 3 tbsp. olive oil, divided, plus more for basket
- 0.5 English cucumber, thinly sliced on bias
- 0.5 c. fresh parsley leaves
- 0.25 c. fresh mint leaves
- None Greek yogurt, for topping
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