Lunch Recipe

Crabby Crusted Chickpea Cakes

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

INGRIDIENT

2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed

1 onion, chopped

½ cup chopped fresh parsley, divided

2 eggs, beaten

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon dried thyme

1 ½ cups quick-cooking oats, divided

¾ cup bread crumbs, divided

¼ cup grapeseed oil

2 (6 ounce) cans crab meat, drained

¼ cup mayonnaise

1 tablespoon celery seed

1 ½ teaspoons white sugar

½ teaspoon paprika

1 large head romaine lettuce heart, shredded

DIRECTION

Step: 1

Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.

Step: 2

Spread the remaining oats and bread crumbs onto a plate.

Step: 3

Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.

Step: 4

Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.

Step: 5

Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.

Step: 6

Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

NUTRITION FACT

Per Serving: 302 calories; protein 14.6g; carbohydrates 31.5g; fat 13.4g; cholesterol 69.2mg; sodium 623.8mg.

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