Who knew chickpeas could be transformed into so many delicious dishes?! Yesterday Yum recommended using them as a spread-like salad in a sandwich, and today I'm suggesting you form the canned beans into individual cakes.
These flavorful patties are seasoned with garlic, cumin, and parsley. They're the perfect topping to a Mediterranean-style salad dressed with tangy Greek yogurt sauce. If this vegetarian meal sounds interesting to you, get the recipe and read more. 1 15.5-ounce can chickpeas, rinsed Serves 4.
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup low-fat yogurt (preferably Greek)
3 tablespoons fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita chips (optional)
1 15.5-ounce can chickpeas, rinsed