- CHICKPEA CAKE
- About 1/4 cup olive oil, divided
- 1 cup chopped onion
- 1 qt. reduced-sodium vegetable broth
- 1 2/3 cups chickpea (garbanzo) flour*
- 1 teaspoon nutritional yeast*
- 1 teaspoon chopped fresh thyme leaves
- 2 cups lightly packed fava leaves or baby spinach*
- 1 teaspoon kosher salt
- ARUGULA SALAD
- 1 qt. lightly packed baby arugula
- 1/2 cup fennel fronds
- 1/2 cup flat-leaf parsley leaves
- Fennel and Orange Dressing
- calories 395
- caloriesfromfat 61 %
- protein 9.2 g
- fat 28 g
- satfat 3.9 g
- carbohydrate 30 g
- fiber 6.2 g
- sodium 987 mg
- cholesterol 0.0 mg
How to Make It
Make chickpea cake: Heat 1 tbsp. oil in a large, wide pot over medium heat. Cook onion, stirring often, until translucent, about 7 minutes. Add broth and heat until simmering. Sprinkle in chickpea flour and yeast, whisking until smooth.
Transfer mixture to a food processor. Purée until as smooth as baby food. Stir in thyme, fava leaves, and salt. Pour into a greased 9- by 13-in. baking dish. Lay a sheet of plastic wrap on top and use your hand to level mixture. Chill until cold, at least 1 1/2 hours and up to 2 days.
Invert cake onto a cutting board. Cut into 12 squares, then cut each square again diagonally to make 24 triangles.
Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Working in batches, brown triangles, turning once, 8 minutes total; add oil as needed. Set on 6 plates.
Make salad: Toss arugula, fennel fronds, parsley, and half the vinaigrette in a bowl. Spoon salad over chickpea triangles and serve remaining dressing on the side.
*Find chickpea flour and nutritional yeast at natural-food stores or well-stocked grocery stores. Find fava leaves at farmers' markets; if using spinach leaves instead, increase chickpea flour to 2 cups.
Note: Nutritional analysis is per serving with 3 tbsp. dressing. Total time does not include chilling time.