Description
Recipe created by Cortney Zettler and Lindsay Skoropada of the Stratford Chefs School.
Printable Recipe
Ingredients
| 2 500ml cans | Chickpeas |
| 1 | Lemon (juice and zest the lemon) |
| 3 Tbsp | Tahini |
| 3 cloves | Garlic, chopped |
| 2 Tbsp | Sun Dried Tomato Sauce |
| 1/4 Cup | Roasted Garlic Olive Oil |
| 1 tsp | Salt |
| 1 tsp | Pepper |
| 2 Tbsp | Green olives, diced |
| 1/4 Cup | Arugula |
| 1 Cup | Balsamic Vinegar |
| 1 package | Raincoast Fig and Olive Crisps |
Instructions
1. Place the Balsamic Vinegar in a sauce pan over medium heat. Reduce until it is a a syrupy consistency. Reserve the reduced Balsamic Vinegar.
2. Drain and rinse the chickpeas. Place the chickpeas, lemon juice and zest, tahini, garlic, Sun Dried Tomato Sauce, salt and pepper in a food processor. Puree the ingredients together.
3. Slowly add the Roasted Garlic Olive Oil, until it is a smooth consistency.
4. Add the olives. Pulse until they are equally dispersed.
5. Taste to season with salt and pepper.
6. Place the chickpea spread on top of a crisp. Place one or two pieces of arugula on top of the spread. Drizzle reduced balsamic vinegar on top.
7. Serve on a plate or platter.
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