Chickpea Cake with Fava Leaves and Arugula Salad

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.