Dinner 5/11/09

MEDITERRANEAN SALAD WITH CHICK PEA PATTIES

1 15.5 oz can chickpeas, rinsed

1/2 cup fresh flat-leaf parsley

1 clove garlic, chopped

Kosher salt and black pepper

2 tbsp all-purpose flour 

2 tbsp olive oil(or substitute)

1/2 cup low-fat yogurt

2 tbsp fresh lemon juice

8 cups mixed greens

1 cup grape tomatoes

1/2 small red onion, thinly sliced

Pita chips(if you please)

1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 tsp each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
2. Form 8, 1/2 inch inch patties and coat with the flour, tapping off excess.
3. Heat the oil(or substitute) in a nonstick skillet over medium high heat. 
4. Cook the patties, turning carefully until golden brown.
5. In a small bowl whisk the yogurt, lemon juice, and salt and pepper. 
6. Divide the greens, tomatoes, onion, chickpea patties among the plates. Drizzle with dressing over salad and serve with pita chips!