Gluten-free Chickpea Patties with Cucumber-Feta Salad

Try a gluten-free salad with chickpea patties, cucumber, feta and toasted sesame seeds.

Prep 14 minutes

Cook 25 minutes

Serves 3 / Make your own bread crumbs by grinding gluten-free bread in a food processor. Save time by prepping the cucumber-feta salad while the patties cook. Toast sesame seeds by stirring them frequently in a hot, dry skillet until fragrant and golden. Serve with Greek yogurt mixed with chopped fresh dill.

2 tablespoons lemon juice, divided

1 (15-ounce) can salt-free chickpeas, drained

¼ cup chopped fresh parsley

2 large egg whites

1/3 cup gluten-free bread crumbs

2 cloves garlic, minced

1 tablespoon toasted sesame seeds

¼ teaspoon dried thyme

1 ½ teaspoons paprika

1/4 teaspoon salt, or to taste

4 teaspoons olive oil

1 medium cucumber

2 ounces feta cheese, crumbled

1. Put 1 tablespoon lemon juice and next nine ingredients (chickpeas through salt) in a food processor. Pulse until finely chopped, but not puréed. Form chickpea mixture into three ¾-inch-thick patties, pressing firmly to compress so they don’t crumble.

2. Heat a skillet over medium heat; then add olive oil. Cook patties 5 minutes. Flip and cook for 4–5 more minutes, until a sharp knife inserted into a patty’s center feels hot to the touch.

3. While patties cook, dice cucumber. Combine remaining 1 tablespoon lemon juice, cucumber, and feta in a small bowl.

4. Remove cooked patties to serving plates. Top with cucumber-feta salad and serve immediately.

PER SERVING: 470 cal, 14g fat (7g mono, 3g poly, 4g sat), 16mg chol, 21g protein, 64g carb, 19g fiber, 683mg sodium

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