Chickpea Cakes and Red Cabbage Salad
Servings: 6
Calories: 95kcal
Ingredients
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
Instructions
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.
Nutrition
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