Spinach, Chickpea, and Quinoa Patties Recipe
Ingredients
- 15 oz low-sodium chickpeas - drained and rinsed, 1 can
- ½ cup fresh baby spinach - packed
- ½ cup quinoa - cooked
- ¼ cup crumbled feta cheese
- 2 scallions - sliced thin
- 1 tablespoon olive oil
- 1 clove garlic
- 1 jalapeno - seeded
- ¼ teaspoon Kosher salt
- Mixed greens for serving
Instructions
- Preheat oven to 425 F and coat a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- Take a food processor and add the jalapeno, feta, garlic clove, and ¼ teaspoon salt and pulse until smooth.
- Next, add the spinach and scallions and pulse another few times to chop. Add the chickpeas and cooked quinoa and pulse and chop to combine.
- Scoop 2 tablespoons of the chickpea mixture and form a ball. Transfer to the baking sheet and slightly flatten the mixture. Continue forming 2 tablespoon patties until all of the mixture has been used.
- Bake for about 9-10 minutes, or until the bottoms become golden brown. Then, flip the patties and bake for an additional 9-10 minutes. Remove from oven and serve with a side of mixed greens.
Notes
Storage Instructions:
These patties store well, making them a great option for meal prepping. Wait for the patties to cool to room temperature before storing them. Line an airtight container with paper towels and place the patties on top. Separate layers with a paper towel to prevent them from sticking together. The patties will last for up to 5 days in the fridge. They can also be frozen for up to 3 months.Nutrition
Serving: 2 pattiesCalories: 237 kcal (12%)Carbohydrates: 35 g (12%)Protein: 11 g (22%)Fat: 7 g (11%)Saturated Fat: 2 g (13%)Polyunsaturated Fat: 1 gCholesterol: 8 mg (3%)Sodium: 369 mg (16%)Fiber: 9 g (38%)Sugar: 1 g (1%)