This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna's Frankie We Salute You. Check out the rest of the recipes here!

Two words: savoury waffles. Drop the syrup and grab the feta cheese. Spring is here, so think asparagus, fresh peas and even some sautéed stinging nettles. If you’re feeling ambitious, you can also make a double batch of batter, and freeze the extra waffles for quick and easy toaster snacks. And don’t panic, these waffles are still delicious with butter and maple syrup if you’re craving something sweet. Serves 4 

sdfsdfadPhoto: Darren Hull

Chickpea waffle batter

  • 2½ cups chickpea flour
  • 2 cups water
  • 1 tsp cane sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 tbsp extra virgin olive oil

For serving

  • 1 bunch asparagus
  • ¼ cup plant-based feta (find it at your local natural food store)
  • Handful of edamame or fresh peas (optional)
  • A few torn mint leaves
  • Extra virgin olive oil (good quality)
  • 1 lemon wedge

Place all waffle ingredients in a blender, and blend until smooth. Allow to rest in the fridge for minimum 30 minutes before using. Keeps in the fridge for 5 days. Prepare 8 waffles in a waffle iron. Toss the asparagus in some oil and salt and grill for 3 to 4 minutes. Serve waffles with asparagus, edamame or peas, mint and a lug of olive oil.