The recipe, which I was reluctant to show to Matt, was for "ultimate veggie burgers". I chose to tell Matt it was a chickpea cake (like a crab cake!) You can see the actual recipe here. I am only going to include my, very revised, recipe is below:
(very) Mixed Green Salad with Herbed Chickpea Cakes
Creamy Herb Dressing
1. C. Mayonaisse
3/4 to 1 C. nonfat, plain yogurt
1-2 tbs. lemon juice
lemon zest
1 garlic clove, grated
1 tsp. worcester sauce
chopped herbs (basil, dill, parsley)
Mix
Herbed Chickpea Cakes:
1 can garbanzo beans (also known as chickpeas), dried and rinsed
3 large eggs
1 tsp. salt
1 tsp. chili pepper
1/3 cup chopped fresh herbs (I used basil and parley and some kale!)
3/4 onion, chopped finely
2 cloves of garlic, grated
Grated zest of one large lemon
1 cup toasted bread crumbs
1 tablespoon extra-virgin olive oil
Combine the garbanzos, eggs, salt and pepper in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the herbs, onion, garlic, and zest. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. Add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat a grill to medium, add the cakes and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden.
Meanwhile, Rinse and spin a large bowl of greens (we used many kinds of greens: mesculin, spinach, kale, young collards and arugula). Dress the salad with the creamy herb dressing. Top with a warm chickpea cake. Enjoy immediately.
