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Mediterranean Chickpea Patties

Hallie Burton
Prep time 16 mins
Cook time 4 mins
Yield Makes 4 servings (serving size: 2 patties plus 2 cups salad)
Layer these tasty chickpea patties over mixed salad greens and drizzle with dressing for a quick Mediterranean lunch or dinner. Serve with pita chips, if desired.

Ingredients

  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 egg, whisked
  • 4 tablespoons all-purpose flour, divided
  • 2 tablespoons olive oil
  • 1/2 cup low-fat Greek-style yogurt
  • 3 tablespoons fresh lemon juice
  • 8 cups mixed salad greens
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • Pita chips (optional)

Nutrition Information

  • calories 225
  • fat 8 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 2 g
  • protein 12 g
  • carbohydrate 29 g
  • fiber 8 g
  • cholesterol 54 mg
  • iron 4 mg
  • sodium 387 mg
  • calcium 136 mg

How to Make It

  1. Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour.

  2. Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.

  3. Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.