This is my new summer favorite! It's light but filling and sometimes we have new potaoes on the side too. I've made it 2 weeks in a row and it will probably stay in my weekly line up for a while.
Mediterranean salad with chickpea patties: serves 2 - 4
1 15-ounce can chickpeas
1/2 cup fresh cilantro
1 clove garlic
1/4 tsp cumin
kosher salt and pepper
2 TBSP floor
2 TBSP olive oil
1/2 cup low-fat greek yogurt
3 TBSP lemon juice
mixed greens
grape tomatoes
small red onion thinly sliced
pita chips
> In a food processor, pulse the chickpeas, cilantro, garlic, cumin, salt & pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2 inch-thick patties and coat with flour, tapping off access.
> Heat the oil in a non-stick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
> In a small bowl, whisk the yogurt, lemon juice, and salt and pepper. Divide the greens, tomatoes, onions, and chickpea patties among the plates. Drizzle with dressing and serve with pita chips.
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