Recipe for vegan chickpea patties with avocado salad. When following a vegetarian diet, it’s important to ensure an adequate intake of protein. Legumes are rich in this macronutrient, and in this form, they’ll even please dedicated carnivores.
Ingredients
- Canned chickpeas, drained and rinsed: 182 g (1 cup)
- Carrot, grated: 37 g (about 1/2 piece)
- Onion, chopped: 44 g (about 1/2 piece)
- Garlic, minced: 1 clove (about 7 g)
- Flaxseed, ground: 12 g (1 tablespoon)
- Light soy sauce: 10 ml (1 tablespoon)
- Refined rapeseed oil: 7 ml (1 tablespoon)
- Ground ginger: 1 g (2 pinches)
- Smoked sweet paprika, ground: 2 g (2 pinches)
- Avocado: 114 g (about 1/2 piece)
- Tomato: 1 piece (about 160 g)
- Radishes: 4 pieces (about 48 g)
- Mixed salad greens: 31 g (1 cup)
- Mustard: 10 g (1 teaspoon)
- Lemon juice: 18 ml (2 tablespoons)
- Fine iodized sea salt: 2 g (2 pinches)
- Ground black pepper: 2 g (2 pinches)
- Hulled sunflower seeds: 6 g (2 teaspoons)
Preparation
- In a small bowl, soak flaxseed in soy sauce mixed with 2 tablespoons of water and set aside for a moment.
- Wash, peel, and grate the carrot.
- Peel and chop the onion and garlic, then sauté in a heated skillet with the oil.
- Drain and rinse the chickpeas. Transfer them to a bowl and blend into a slightly coarse paste, leaving some chunks. Add the contents of the skillet, grated carrot, soaked flaxseed, and spices. Mix all ingredients thoroughly.
- With damp hands, shape the mixture into patties and place them on a baking sheet lined with parchment paper. Then place it in an oven preheated to 200 degrees Celsius and bake for about 30 minutes. Halfway through baking, flip the patties over.
- Prepare the salad: peel and dice the avocado, wash and quarter the tomato and radishes, then mix with mustard, lemon juice, salt, and pepper. Arrange the vegetables on the salad greens and sprinkle with sunflower seeds.
- Transfer the cooked patties to a plate and serve with the salad.
