Mediterranean Salad With Chickpea Patties

After the eggplant parmesan, Tim and I were in the mood for a lighter dinner. I had noticed this recipe in Real Simple a while back and decided to make it last night.

The recipe is very quick and easy. The chickpea patties are a lighter version of falafel. We both loved the yogurt – lemon juice salad dressing. It gave a nice kick to an otherwise pretty basic salad of romaine, tomatoes, red onion, and feta. I will definitely be making it again.

The recipe claims that it serves 4 but I only was able to make 6 small patties from the chickpea mixture. I would double the chickpea mixture if you were cooking for 4 people. I served the patties and salad with some whole wheat pita I warmed under the broiler. Overall a satisfying and healthy dinner!

Mediterranean Salad With Chickpea Patties
Real Simple

• 1 15.5-ounce can chickpeas, rinsed
• 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)

In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick 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 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.