Mediterranean Salad With Chickpea Patties

Photo by Hallie Burton
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 190 calories
    • Calories 39 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 1 mg
    • Sodium 475 mg
    • Protein 8 g
    • Carbohydrate 22 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 91 mg


  1. Check 1 15.5-ounce can chickpeas, rinsed
  2. Check 1/2cup fresh flat-leaf parsley
  3. Check 1 clove garlic, chopped
  4. Check 1/4teaspoon ground cumin
  5. Check kosher salt and black pepper
  6. Check 2tablespoons all-purpose flour
  7. Check 2tablespoons olive oil
  8. Check 1/2cup low-fat yogurt (preferably Greek)
  9. Check 3tablespoons fresh lemon juice
  10. Check 8cups mixed greens
  11. Check 1cup grape tomatoes
  12. Check 1/2 small red onion, thinly sliced
  13. Check pita chips (optional)


  1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper until coarsely chopped and the mixture comes together when gently squeezed.
  2. Form the mixture into eight ½-inch-thick patties and coat with the flour, tapping off any excess.
  3. 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.
  4. In a small bowl, whisk the yogurt, lemon juice, and ¼ teaspoon each salt and pepper.
  5. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips (if using).