Chickpea Pancake With Pea Salad

Preparation

1. Step 1

   Whisk chickpea flour, 1 Tbsp. oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup water in a medium bowl. Let sit 30 minutes to hydrate.

   Step 2

   Meanwhile, if using sugar snap or snow peas, remove strings and stems, then cut some in half. If using asparagus, cut off woody ends and discard; coarsely chop.

   Step 3

   Place a rack in middle of oven. Set a 10” cast-iron or other ovenproof skillet on rack; preheat oven to 475°. Cook green peas in a medium pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to another medium bowl. Cook snap peas, snow peas, and/or asparagus in pot until tender but with some bite, 1–2 minutes. Drain; pat dry. Transfer to a small bowl.

   Step 4

   Add tahini, 1 tsp. lemon juice, and 1 Tbsp. oil to bowl with snap peas; season with kosher salt and pepper. Toss to coat; mix in nuts.

   Step 5

   Add garlic, ¼ cup oil, ½ tsp. lemon zest, 1 Tbsp. lemon juice, and remaining ¼ tsp. kosher salt to bowl with green peas; season with pepper. Using a fork, smash mixture to make a thick spread.

   Step 6

   Carefully remove skillet from oven and pour in remaining 1 Tbsp. oil; swirl to coat. Add chickpea batter and quickly return pan to oven. Bake pancake until set and crisp around edges, 18–20 minutes. Using a spatula, transfer to a plate.

   Step 7

   Spread smashed pea mixture over pancake. Spoon dressed pea mixture over. Top with mint and remaining lemon zest. Season with sea salt and more pepper.