Spring is a great time for plopping various things on top of a pile of edible leaves and calling it dinner. Even if that doesn't sound especially appetizing, you've got to admit it's convenient. (Plus it is appetizing, too.) This particular recipe comes from Jack Bishop's book, and it's easy, nutritious, and filling. I halved the original recipe, so if you want four servings, just double what follows below.
You will need:
- 15-oz can chickpeas, rinsed and drained
- 1/4 cup packed fresh parsley leaves
- 1 medium garlic clove, peeled
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 Tbsp fresh lemon juice, divided
- all-purpose flour
- 3 Tbsp extra virgin olive oil, in 3 portions
- 4 cups packed arugula or spinach (baby or regular)
- Place the chickpeas, parsley, garlic, cumin, red pepper flakes, and 1/2 Tbsp lemon juice in a food processor. Process, scraping down the sides of the bowl as needed, until smooth.
- Transfer the mixture into a medium bowl and stir in the flour, one Tbsp at a time, until the mixture holds together. (I think I needed about 2 Tbsp of flour.) Add a pinch of salt and shape the mixture into four 3-inch patties.
- Heat 1 Tbsp oil in a large non-stick skillet over medium heat. Add the chickpea patties and cook until golden brown on the first side (about 4 min). Carefully turn the patties and drizzle the remaining Tbsp oil around the edges of the pan. Continue cooking until the patties are golden brown on the second side (about 3 min).
- While the second side is browning, place the arugula or spinach in a medium bowl, drizzle with the final 1 Tbsp oil and 1 Tbsp lemon juice, plus a pinch of salt and some black pepper. Toss the lettuce until it's evenly coated, and then divide the leaves between two plates.
- Transfer 2 of the cooked patties to each plate and serve immediately.
I really don't have any special instructions for this one, as it's pretty straightforward. Bryan and I really enjoy this one, especially on warm days where we don't want anything too heavy.