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Chickpea-Quinoa Patties with Cucumber Sauce
Recipes
Chickpea-Quinoa Patties with Cucumber Sauce
4 servings
1 hour total (Active 25 minutes)

Ingredients

  • 1 cup quinoa
  • 1 hothouse cucumber
  • 1 lemon, for juice, divided
  • ½ bunch fresh cilantro, divided
  • ⅙ bunch green onions
  • 4 cloves garlic, divided
  • 1 (15 oz) can low-sodium garbanzo beans
  • Nonstick aluminum foil
  • 3 tablespoons classic hummus
  • 1 teaspoon extra spicy salt-free seasoning
  • 1 teaspoon ground cumin
  • Olive oil cooking spray
  • 1 cup nonfat plain Greek yogurt
  • ¼ teaspoon kosher salt
  • 4 cups spring mix salad greens
  • 2 tablespoons lemon vinaigrette

Steps

    1. Cook quinoa following package instructions.
    2. Meanwhile, grate cucumber into medium bowl (1 cup). Juice lemon (2 tablespoons). Chop cilantro (½ cup), green onions (¼ cup), and garlic (2 teaspoons). Drain beans, reserving ¼ cup liquid.
    3. Preheat oven to 375°F. Line baking sheet with foil. Place in food processor bowl: green onions, beans, hummus, seasoning, cumin, 1 tablespoon lemon juice, ¼ cup cilantro, and 1 teaspoon garlic. Process mixture until nearly smooth, then add reserved bean liquid and process until smooth.
    4. Stir in quinoa until blended, then let mixture stand 5 minutes to cool. Scoop into 12 large balls (about ⅔ cup each) and arrange on baking sheet. Press to flatten slightly, then coat patties with spray. Bake 10 minutes, then flip and bake 10–15 more minutes until golden brown.
    5. Add to bowl with cucumber: yogurt, salt, and remaining 1 tablespoon lemon juice, ¼ cup cilantro, and 1 teaspoon garlic; stir until blended. Toss greens with vinaigrette. Arrange patties on serving platter and top with cucumber sauce; serve with salad.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 5mg, Sodium 350mg, Total Carb 47g, Fiber 8g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 15%