Mediterranean Salad with Chickpea Cakes

SERVES:  8 small cakes   |   PREP TIME: 12 MIN   |   COOK TIME: 45 MIN

---

---

Behold! Another salad recipe in January.

Not the first thing you think of when you think of winter foods, but certainly what you think of when you, well, ask for winter salads. I promised you salad recipes that are good for work (aka easy to prep. and store/travel well) and I hope I delivered. I'll bring back more creative salads in the spring/summer, but for now let's focus on warming and nourishing foods to take us through the rest of the winter. Deal?

If you're not a fan of any particular ingredient in this recipe, don't skip it altogether. I encourage you to substitute as you're inspired to - say, sliced almonds in place of pistachios. Or, cranberries in place of pomegranate seeds. Maybe you like all of these things, and that's great! Keep switching up the toppings so to keep this salad exciting for you (and it makes meal prep a heck of a lot easier). 

Tips for storage/travel. Keep the wet foods - like the cheese, roasted veggies, and avocado individually in snack sized plastic bags. Put your salad greens in an airtight container, preferably glass to keep them protected. Add everything together in the salad container once you get to work (or home from work) and voila! It's fresh and ready to go. 

Enjoy it, friends!

Mediterranean Salad with Chickpea Cakes

SERVES: 8 small cakes
PREP TIME: 12 MIN | COOK TIME: 45 MIN

INSTRUCTIONS FOR CHICKPEA CAKES

1. Using a food processor, start by adding the oats and pine nuts and pulsing until coarsely chopped

2. Add grated carrot to the food processor.

3. Add the remaining ingredients - chickpeas, tahini, lemon juice, olive oil, cilantro, and salt.

4. Pulse until mixture is roughly chopped, pausing to stir with spatula. Carefull not to overmix.

5. Once mixed, transfer the mixture to a bowl. Wet your hands with water and form the bean mixture into small tightly packed cakes.

6. Preheat oven to 375. Place the cakes onto a baking sheet and cook for 10 minutes on each side until golden brown.

INSTRUCTIONS FOR SALAD

1. Cut parsnip and sweet potato into even slices.

2. Drizzle with avocado oil and sprinkle with salt and paper to taste.

3. Place in 375 degree oven. Roast for 25 minutes rotating halfway.

4. Layer ingredients on a serving dish per preference. Enjoy!

INGREDIENTS FOR CHICKPEA CAKES

1/4 cup plus 1 tbsp rolled oats
2 tbsp pine nuts
1 can chickpeas, rinsed and drained
1 medium carrot, grated
10 sprigs cilantro
1 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt

INGREDIENTS FOR SALAD

1 small sweet potato
1 large parsnip
avocado oil
salt
pepper
pomegranate seeds
pistachios
avocado
greek sheeps feta
mixed salad greens, washed and dried
olive bread, to be enjoyed on the side with the feta and dressing (yum!)

INGREDIENTS FOR THE DRESSING

3 tbsp avocado oil
1/4 cup sour cream
2 tsp pomegranate molasses
1 tbsp apple cider vinegar
1/4 tsp salt
1/8 tsp pepper

1 sprig cilantro