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Receta Herbal Chickpea Pattie Salad With Caramelized Onion Vinaigrette 11pts

by Global Cookbook

Ingredientes

15 ounce canned chickpeas rinsed 2 Tbsp. fresh basil leaves 2 Tbsp. fresh cilantro leaves 1 lrg garlic clove peeled 1 pch grnd cumin or possibly more to taste 1 pch garam masala or possibly curry pwdr

1 pch red pepper flakes salt and pepper 3 Tbsp. all-purpose flour or possibly as needed canola oil or possibly spray for frying 1 x baby zucchini bite size slices 2 x plums pitted, sliced 4 ounce romaine lettuce 6 Tbsp. Caramelized Onion Vinaigrette see recipe

Direcciones

1. Place chickpeas, herbs, garlic, cumin, masala or possibly curry pwdr, and peppers in work bowl of food processor. Process, scraping down sides of bowl as needed, till smooth. Scrape mix into medium bowl and stir in flour. Mix will be dry. Shape mix into six small patties.
2. Heat a nonstick skillet or possibly griddle large sufficient to hold patties in single layer. Add in oil and/or possibly vegetable oil spray. Add in patties and saute/fry over medium to medium low heat till golden on both sides, about 6 min.
3. While patties are cooking, saute/fry the zucchini in a sprayed nonstick skillet; season with salt, pepper and a healthy pinch of thyme or possibly dill.
4. Arrange lettuce in serving bowls. Make the vinaigrette. Place 2 or possibly 3 patties on the lettuce. Garnish with zucchini and plums. Top with the vinaigrette. Serve immediately.
5. NOTES : Jack says which "...chickpeas are especially popular in southern Italy. They are often grnd with spices and herbs and turned into little patties." Here, they are sauteed and served over salad greens with a thick onion and mustard vinaigrette. The plum adds color and a touch of sweetness.

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