Crispy Chickpea Cakes with Cabbage Salad

Crispy Chickpea Cakes with Cabbage Salad

If it seems like vegetarian recipes are all the same, this one will surely change your mind. Crunchy cabbage and lightly sautéed savory cakes made of chickpeas turn out a meal that is surprisingly delicious, yet still healthy. Full of fiber and antioxidants, you’ll love these filling cakes when paired with this easy to put together cabbage salad. For an interesting take on chickpea recipes, this one is sure to hit the spot!

Crispy Chickpea Cakes with Cabbage Salad

Crispy Chickpea Cakes with Cabbage Salad

Yields: 4 servings | Serving Size: 1/2 cup salad and 2 cakes|Calories: 276| Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 503 mg | Carbohydrates: 35 g | Dietary Fiber: 10 g | Sugars: 7 g | Protein: 14 g | SmartPoints: 8

Ingredients

    Cabbage Salad:
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 2 tablespoons lite soy sauce, optional tamari
  • Juice of 1 lime
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • Chickpea Cakes:
  • 1 teaspoon olive oil, plus more for sautéing
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 cup cooked chickpeas (if using canned, rinse and drain)
  • 2 green onions, chopped
  • 1/2 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon lemon juice
  • 2 eggs, lightly beaten
  • 1/4 cup chopped cilantro

Directions

Toss all the ingredients for the cabbage salad in a large bowl. Mix to combine and season with salt and pepper. Set aside.

Heat a small skillet over medium heat and add the olive oil. Add the shallot and garlic, and cook until soft. Turn off heat and transfer to a large bowl.

Add the chickpeas and mash lightly with a fork or potato masher. Add the rest of the ingredients and stir to combine. Form into 2 inch cakes.

Heat a skillet over medium heat and add some olive oil. Lightly sauté the chickpea cakes until browned on both sides. Serve the cakes on top of the cabbage salad.

http://skinnyms.com/crispy-chickpea-cakes-with-cabbage-salad/

 

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5 Comments on "Crispy Chickpea Cakes with Cabbage Salad"

  1. Terry  February 13, 2014

    Looks delicious but I don't understand the serving size. It says it serves 4 but the recipe states to form the mixture into 2 cakes and 2 cakes make a serving. Does the recipe serve 1, 2 or 4?

    Reply
    • SkinnyMs  February 14, 2014

      The serving size is 2 (2-inch) chickpea cakes and 1/2 cup salad. Enjoy!

      Reply
    • SkinnyMs  February 14, 2014

      You should get 8 cakes out of the recipe for a total of 4 servings, 2 cakes each.

      Reply
  2. Krissy  February 27, 2016

    Are the chickpea cakes suitable to freeze?

    Reply
    • Gale Compton  February 28, 2016

      Krissy, The chickpea cakes should be fine to freeze. I make bean burgers all the time and freeze. Just be sure to thaw in the fridge
      before cooking. 🙂

      Reply

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