Tasty Tuesdays: Mediterranean Chickpea Patty Salad

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Welcome to Tasty Tuesday!

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I found this recipe in Health Magazine last year and thought it looked delicious.  It was good, but the patties were a little drier than I expected and a bit bland.  If I make these again I would probably add more seasonings.  The recipe calls for a food processor, which I don't have, so I just used a fork to mash up the chickpeas.

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{ Original recipe from Health magazine, March 2010, found here }

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Ingredients:

- 1 (15.5-ounce) can chickpeas, rinsed and drained (also known as garbanzo beans)

- 1/2 cup fresh flat-leaf parsley

- 1 garlic clove, chopped

- 1/4 teaspoon ground cumin

- 1/2 teaspoon kosher salt, divided

- 1/2 teaspoon black pepper, divided

- 1 egg, whisked

- 4 tablespoons all-purpose flour, divided

- 2 tablespoons olive oil

- 1/2 cup low-fat Greek-style yogurt

- 3 tablespoons fresh lemon juice

- 8 cups mixed salad greens

- 1 cup grape tomatoes, halved

- 1/2 small red onion, thinly sliced

- 1/2 cup feta

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1. Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour.

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2. Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.

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3. Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, fete, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing.

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What did you cook this week?

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