Chickpea- quinoa cakes: 

30 minutes 

makes 8-10 patties

V

For the cakes:

  • 2 cups cooked chickpeas about 1 can
  • 1/2 cup veganaise 
  • 4 cloves garlic confit 
  • Zest and juice of two lemons 
  • salt and pepper taste
  • 1 cup quinoa (cooked and cooled)
  • 1/4 cup flour + more if too gooey 
  • 1 onion diced 
  • 1/2 cup English peas 

Mustard vin:

  • Juice of one lemon
  • 1 tbsp dijon 
  • 1 tbsp olive oil 
  • Salt and pepper 

 

Instructions:

Slice up a pint of cherry tomatoes into quarters. Dress with olive oil, salt, pepper, and a splash of champagne vinegar (or any light vinegar you have) let sit for at least thirty minutes.

Add chickpeas, veganaise, garlic, lemon, salt and pepper to a food processor and pulse until smooth. Add to bowl and mix in quinoa and flour. Set aside. 

Saute the onion and peas and add them to the mix. Add more salt and pepper if needed.

Form into patties and sear In a pan on medium heat for 4-5 minutes per side or until crispy and golden. Re-heat in oven before serving. 

To serve: 

Cut one large avocado into cubes and add to tomatoes. 

Cut the swiss chard into smaller pieces and toss with a simple mustard vinaigrette and lay on a platter. Place patties on top and cover with tomatoes and avocados.

Garnish in photo is sunflower sprouts :)