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.
FOR THE CAKES, SAUTÉ:
FOR THE SALAD, WHISK:
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.
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.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 687mg 28%
Carbs 34g 11%
*Percent Daily Values are based on a 2,000 calorie diet.