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.
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.
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.