When you say Tzatziki, I immediately think of Greece. Especially that one summer trip to Rhodes with my mom around 2008. We stayed for over a week in this sleek hotel in Ixia and I would put a big scoop of tzatziki on my plate every night at dinner as if it were to disappear the next day and I could never eat it again. And well, after that I’d proceed to try all the desserts, of course.
Going to Ixia was a fun trip. We even rented a car and went around the island. Just thinking about it makes me want to travel more. There was this fruit guy by the beach next to our hotel selling local fruits AND gigantic chocolate-glazed donuts every day (think main course plates kind of big) and guess what I chose to buy almost every day and unwillingly shared with my mom... Nope. Not the delicious local fruit. I went after the donuts every time with absolutely no shame. If I were there now though, I’d definitely buy all the fruit he was selling and make myself a smoothie in the NutriBullet I’d probably take with me on the trip because I’m crazy like that.
Between the car rides and giant donuts, I actually experienced my first earthquake two nights in a row. It was a pretty big one and it was scary but the fun thing is, I’d probably sleep through the whole thing if my mom didn’t wake me. Talk about a deep sleep!
It hit me the other day that I haven’t been on a beach vacation for quite some time now. We used to go every summer when I was younger but then I chose different locations like New York and Toronto because anytime you get the chance to go to NY, you take it (that’s what I live by anyway). I miss the sea, though. Hopefully next year, or even earlier - you never know! ;)
Until then, I’m going to make these Chickpea Flour Crepes, add a big scoop of Tzatziki, and pretend I’m sitting by the beach in Greece.
Peace, friends xx
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
PS: I used Greek style sheep yogurt for the tzatziki because I stay away from dairy but you can totally use regular greek yogurt here. You can even make it vegan by blending two cups of soaked cashews with a pinch of salt, 1-2 tablespoon lemon juice (or more), and enough water to get the consistency you’re looking for. Then just mix in the rest of the ingredients and you have vegan tzatziki! It’s best to chill the cashew tzatziki overnight before serving so they’re thicker.
This recipe was inspired by this recipe by Dolly and Oatmeal. Her blog is so beautiful and her cookbook Chickpea Flour Does It All is still on my wishlist. <3
Print📖 Recipe
Chickpea Crepes with Roasted Vegetables and Tzatziki
- Yield: 6-7 crepes (2-3 people) 1x
- Category: Main
Ingredients
- Chickpea Crepes:
- 1 cup chickpea flour
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried parsley (optional)
- 1 tsp dried marjoram (optional)
- ¼-½ teaspoon sea salt
- ⅛ tsp chili or chipotle (optional, I added only a pinch of chipotle)
- 1 ¼ cup water
Roasted vegetables:
- 4 bell peppers (I chose all the colors)
- A bunch of green asparagus (12 stalks, snap off the ends where they naturally snap off)
- 1 red onion
- Splash of olive oil or coconut oil
- sea salt, pepper
Tzatziki:
- ½ cucumber, grated
- ½ cup Greek sheep yogurt
- ½ tsp dried dill
- ¼ tsp garlic powder
- Salt, pepper
- Small splash ACV (1-2 tsp)
- Lettuce and chopped cherry tomatoes (to serve)
Instructions
- To make the Chickpea Crepes batter, mix all the dry ingredients together in a big bowl. Then start adding the water about ½ cup at a time to avoid clumps. Whisk until smooth. Set aside.
- Preheat your oven to 200°C (400°C). Cut up all your vegetables. Spread them on a baking sheet, drizzle with a little bit of olive or coconut oil. Season with sea salt and pepper, toss, and roast for 20-30 minutes (or less or more depending on how soft or crunchy you want the vegetables) tossing once or twice.
- To make the tzatziki, simply mix all the ingredients together in a small bowl and set aside.
Crepes:
- Heat about ½ teaspoon of coconut oil on a big low edge pan over medium high heat. When hot enough, lower the heat. Add about ¼ cup of the batter at a time and shake/move/tilt the pan to cover the whole pan and make a round. (This takes practice so don't worry if your crepes aren't perfect)
- Cook for 2-3 minutes until the edges start to peel off and the crepes are easy to flip. Cook for 2-3 more mins on the other side until slightly golden.
- Continue with the rest of the batter adding coconut oil if needed.
- Keep them warm in a preheated oven on a plate covered with another one (70°C or 158°F).
- To plate them, top one with some lettuce, the roasted veggies, tzatziki, and fresh tomatoes. You can either eat them like tortillas or put all the toppings on one side and then flip the other side of the crepe over and eat them with a fork and knife (the easier option as they might tear).
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Megan says
Wow! This looks amazing and so fresh for summer. I'm going to have to put this on my meal plan for next week. Great post!
Veronika | thehealthfulideas says
Thank you so much! I hope you enjoy them!
Jenny says
This looks so freaking yummy!
Veronika | thehealthfulideas says
Thank you!<3
Lulu @ Thousand Caminos says
I am not a big fan of veggies but you make them look so delicious! You've convinced me to give this a shot :)
Veronika | thehealthfulideas says
Oh yay!! Thats awesome!
Corey | The Nostalgia Diaries says
I love crepes but would never have thought to make them out of chickpeas. These look absolutely divine, and the perfect way to eat some delicious veggies.
Veronika | thehealthfulideas says
Thank you, Corey! :)
steph parrell says
Mmmm this looks like a great picnic food. Love your photos they make the food look so delicious!
Veronika | thehealthfulideas says
Thank you so much, Steph!
Amanda Frazier | The Light Owl says
These look so good. I've only ever made breakfast crepes before, like with fruit and such. I have been meaning to try something more savory!
Veronika | thehealthfulideas says
Yeah, me too but then I decided it's finally time to try them savory so this recipe came around. They're so delicious!
Jordan | Read. Eat. Repeat. says
Oh yum! So much going on here with the crepes and the tzatziki and veggies....love it!
Veronika | thehealthfulideas says
Thanks, Jordan! :)
Molly | Miss Molly Moon says
I love tzatziki...and i love savory crepes. These look absolutely amazing and I wish I could make crepes without ruining them!
Molly // Miss Molly Moon
Veronika | thehealthfulideas says
Thanks, Molly! <3 I'm sure you can! It does take some practice but snacking on those test pancakes is always fun :P
Rachel Ritlop says
Ooo wow looks scrumptious!!!
Veronika | thehealthfulideas says
Thank you, Rachel! <3
Christina Shoemaker says
Yum yum yum! I love everything about this! I've never used chickpeas for crepes and I need to try it!!
Veronika | thehealthfulideas says
Thanks so much, Christina! I love chickpea flour, it's so versatile!
Whitney says
I've never had Greek food before, but this looks so tasty!!!
Veronika | thehealthfulideas says
It really was! :)
Bailey says
Yum! What a show-stopping dinner.
Veronika | thehealthfulideas says
Thanks, Bailey! :)
Jazz says
These look wonderful and more simple than I would have thought!
Veronika | thehealthfulideas says
Yeah, totally! Thanks, Jazz!
Tiffany Haywood says
This looks so great! I love how roasting vegetables can bring out flavors you may miss otherwise
Veronika | thehealthfulideas says
Agreed! Thank you! :)
Cynthia says
This looks so delicious, and I love your photography!
Veronika | thehealthfulideas says
Aw thank you so much! <3
Oyinkan Ogunleye says
I've never used chickpea flour before. Didn't even know it existed. Thanks for introducing this to me. Pinned!
Veronika | thehealthfulideas says
Oh it's amazing! I was so happy when I finally found it in my grocery store! You should check out the Chickpea Flour Does It All cookbook by Lindsey S. Love. It's a good one!