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Roasted Heirloom Tomato Tart With Chickpea-Walnut Filling

Ingredients

• For the sunflower seed-oat crust
• 1 ¼ cups oats
• ¾ cup sunflower seeds
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 3 tablespoons coconut oil at cool room temperature
• ~3 tablespoons ice cold water
• For the filling:
• 1 cup soaked walnuts well drained (soak for at least an hour to soften)
• 3 tablespoons water or liquid drained from the chickpeas
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon dijon mustard
• 1 large slice of very ripe tomato
• ¾ can organic chickpeas drained (about 1 cup)
• ½ to 1 teaspoon sea salt we use the lower salt level
• The tomato layer
• 4 to 6 multi-colored heirloom tomatoes – slice about ⅜ inch thick
• Olive oil for brushing on the tops of the tomatoes
• Chives Basil & Oregano or herbs of choice to sprinkle on

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