Chickpea Cake with Fava Leaves and Arugula Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts

At Gather Restaurant in Berkeley, CA, Sean Baker serves the chickpea cake with the salad plus seasonal additions like stinging nettles, braised black trumpet mushrooms, and pine-nut salsa.

Yield: Serves 6
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 61%
  • Protein: 9.2g
  • Fat: 28g
  • Saturated fat: 3.9g
  • Carbohydrate: 30g
  • Fiber: 6.2g
  • Sodium: 987mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Invert cake onto a cutting board. Cut into 12 squares, then cut each square again diagonally to make 24 triangles.
  4. 4. 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.
  5. 5. 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.
  6. *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.
  7. Note: Nutritional analysis is per serving with 3 tbsp. dressing. Total time does not include chilling time.
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