Red Cabbage Salad Bowls with Chickpea Cakes

Lunch / Dinner

Red Cabbage Salad Bowls with Chickpea Cakes

These protein-packed chickpea cakes and cabbage bowl are perfect for a hearty vegetarian lunch or lighter dinner.

Makes

2 servings

Total Time

30 minutes

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Ingredients

FOR THE CAKES, SAUTÉ:

FOR THE SALAD, WHISK:

Instructions

Preheat oven to 450°.

For the cakes, sauté onion, garlic, and chipotle in a nonstick skillet coated with nonstick spray over medium-high heat until onion softens, about 3 minutes.

Pulse chickpeas, panko, 2 Tbsp. cilantro, egg white, cumin, salt, and onion mixture in a food processor until coarse.

Form chickpea mixture into six &frac1;2-inch-thick cakes.

Heat a sauté pan coated with nonstick spray over medium-high. Cook cakes until browned, about 3 minutes. Flip cakes, transfer pan to oven, and bake 6 minutes.

For the salad, whisk together lime juice, oil, and cumin. Toss cabbage, avocado, cucumber, tomato, and remaining 2 Tbsp. cilantro with vinaigrette; divide between two bowls.

Serve cakes on salad.

Red-Cabbage-Salad-Bowls-with-Chickpea-Cakes-Step1

So the cakes have some texture and aren’t mushy, pulse the chickpea mixture just until coarsely ground.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 263

% Daily Value*

Total Fat 12g 18%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 687mg 28%

Carbs 34g 11%

Protein 9g

*Percent Daily Values are based on a 2,000 calorie diet.

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