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Chickpea Cakes and Red Cabbage Salad
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5 from 1 vote

Chickpea Cakes and Red Cabbage Salad

Course: Main Dish
Servings: 6
Calories: 95kcal


Red Cabbage Salad

  • 2 tbsp fresh lime juice
  • 2 tsp olive oil
  • 1/2 tsp ground cumin
  • 2 cups shredded red cabbage
  • 1/2 cup chopped avocado
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped apple
  • 1/2 cup chopped tomato
  • 2 tbsp minced fresh cilantro

Chickpea Cakes

  • 1/2 cup chopped onion
  • 1 tbsp garlic
  • 2 tsp minced chipotle in adobo sauce
  • 3/4 can chickpeas, drained and rinsed
  • 1 egg white
  • 1/4 cup oat bran
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt


Red Cabbage Salad

  • Whisk first 3 salad ingredients (lime juice, olive oil and cumin).
  • Toss on top of avocado, cucumber, apple and tomato.

Chickpea Cakes

  • Preheat oven to 450°F.
  • Saute the onion, garlic and chipotle in a pan over medium-high heat until onion softens, approximately 3 minutes. Add small amounts of water to prevent sticking.
  • Pulse chickpeas, oat bran, cilantro, egg white, cumin, cayenne pepper, paprika, sea salt and onion mixture in a food processor until coarse.
  • Form chickpea mixture into six half-inch thick cakes.
  • Heat the pan again and cook cakes until browned on one side, about 3 minutes.
  • Turn the cakes, brown other side then bake in oven for 6 minutes.
  • Serve cakes on salad.


Calories: 95kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 226mg | Potassium: 291mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.8mg | Calcium: 30mg | Iron: 1.1mg
Chickpea Cakes Red Cabbage Salad
This Post Has 2 Comments
  1. 5 stars
    Absolutely great. These reminded me of falafels. I should have doubled the recipe because 3 of us gobbled them up.

    1. Glad to hear it was a big hit! I agree with the doubling part. It’s always nice to have more to make later.

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