Courtesy of Executive Chef Chris Migton of Chez Catherine


  • 2 16oz cans of chickpeas, drained and rinsed
  • 3 cups Greens Do Good baby kale
  • 1/2 cup parsley leaves, or any combination of parsley, basil or cilantro
  • 1 shallot of half of a red onion, coarsely chopped
  • 2 tsp baking powder
  • 1 lemon, juiced; use zest for stronger flavor
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 2 1/2 tbsp minced garlic
  • 1 tbsp olive oil, plus more for oiling the sheet tray

Step by Step Instructions

In the bowl of a large food processor, combine all and chop until a coarse paste forms. If needed , work in batches. Chill the dough for at least 2 hours.

Lightly grease a sheet tray with olive oil. Using a 1/4 C measuring cup or a cookie scoop, portion the dough into balls and place on the sheet tray.

Preheat oven to 375 and bake for 15-20 minutes or until lightly golden and crisp on edges.

Serve with salad or as part of a pita sandwich.

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