Crispy Chickpea Cakes with Cabbage Salad

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Yum! Lightly sautéed cakes and crunchy cabbage.

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!

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Crispy Chickpea Cakes with Cabbage Salad

This meal is a vegetarian's delight and is rich in antioxidants and fiber making it super healthy.
Yield 4 people
Serving Size 0.5 salad and 2 cakes
Course Dinner
Cuisine Universal
Author SkinnyMs.


Cabbage Salad

  • 1 cup green cabbage shredded
  • 1 cup purple cabbage shredded
  • 2 tablespoons lite soy sauce optional tamari
  • 1 lime juiced
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds

Chickpea Cakes

  • 1 teaspoon olive oil plus more for sautéing
  • 1 shallot minced
  • 1 garlic clove minced
  • 1 cup chickpeas cooked, if using canned, rinse and drain
  • 2 green onions chopped
  • 1/2 tablespoon ginger fresh, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon lemon juice
  • 2 eggs lightly beaten
  • 1/4 cup cilantro chopped


  • 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.

Nutrition Information

Serving: 0.5salad and 2 cakes | Calories: 276kcal | Carbohydrates: 35g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 503mg | Fiber: 10g | Sugar: 7g |
SmartPoints (Freestyle): 8
Keywords Quick and Easy, Vegetarian

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  1. 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?

    1. 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. 🙂

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