Reasons I love it:
1. Easy
2. Meatless
3. Healthy
4. Inexpensive
5. Yummy!!
And Before I give you the recipe/picture, here are a few things going on with Us!
1. Owen can officially reach door knobs. So that's a treat! ;)
2. I made my own laundry soap! And i'm pretty stoked about it!
3. We've been spending some time out at prairie camp this week, and Owen ADORES it out there!
4. Mark & I are planning a vacation for early next year. That has proven to be a really fun venture!
5. We have things growing!! :) Our garden has about 7 tomatoes growing (not yet red) and one squash. Its never very plentiful, but it's our first year, and we are excited! :)
6. Owen got 2 more teeth and is working on a third! Going to be 17 months this month, and is weighing in now at 22.4 lbs.
And now for the food...."Chick-pea Pattys!"
Serves 4Hands-On Time: 20mTotal Time: 20m
Ingredients
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 cup fresh flat-leaf parsley
- 1 clove garlic, chopped
- 1/4 teaspoon ground cumin
- Kosher salt and black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup low-fat yogurt (preferably Greek)
- 3 tablespoons fresh lemon juice
- 8 cups mixed greens
- 1 cup grape tomatoes
- 1/2 small red onion, thinly sliced
- Pita chips (optional)
Directions
- In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
- Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
- In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.
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