Crispy Chickpea Cakes with Cabbage Salad
This meal is a vegetarian's delight and is rich in antioxidants and fiber making it super healthy.
Servings: 4 people
Calories: 276kcal
Ingredients
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
Instructions
- 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
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
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8