Chickpea Cakes


  1. 1 15.5-ounce can chickpeas, rinsed
  2. 1/2cup fresh flat-leaf parsley
  3. 1 clove garlic, chopped 
  4. 1/4 teaspoon ground cumin
  5. kosher salt and black pepper
  6. 2 tablespoons all-purpose flour
  7. 2 tablespoons olive oil
  8. 1/2cup low-fat yogurt (preferably Greek)
  9. 3 tablespoons fresh lemon juice
  10. 8 cups mixed greens
  11. 1cup grape tomatoes
  12. 1/2small red onion, thinly sliced


  1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper until coarsely chopped and the mixture comes together when gently squeezed.
  2. Form the mixture into eight ½-inch-thick patties and coat with the flour, tapping off any excess.
  3. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
  4. In a small bowl, whisk the yogurt, lemon juice, and ¼ teaspoon each salt and pepper.
  5. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve.

Serves 4

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