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Vegan Chickpea Quiche Recipe


For the Filling:

1/2 bunch thin leafy greens, such as dandelion, chard, or spinach

4 large cloves garlic, sliced

1 cup (240 ml) oven-dried cherry or grape tomatoes, or 1/2 cup (120 ml) reconstituted sundried tomatoes, chopped (if not on ACD)

1/2 cup (120 ml) diced red or other sweet pepper, broccoli or zucchini

For the Base:

2-1/4 cups (250 g) chickpea flour, or one package Lucini Cinque et Cinque

2 Tbsp (30 ml) extra virgin olive oil, preferably organic

1/4 tsp (1 ml) fine sea salt, or to your taste

3-1/8 cups (750 ml) filtered water



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