Chickpea, Quinoa, and Vegetable Cakes with Watercress Salad

Chickpeas (also known as garbanzo beans, ceci beans, or channa) are a staple food used in Middle Eastern, Mediterranean and Indian cuisines. You can find them in soups, stews and hummus, ground to make bread, and even (in the late 1700’s) roasted and brewed as a coffee substitute. In this recipe you’ll combine them with hoisin sauce, Sriracha, sesame oil and silken tofu to create crispy, golden, lightly fried vegetable cakes.

4 oz Watercress

3 cloves Garlic

1 bunch Parsley

1 Carrot

1 Shallot

1 Tbsp Red Wine Vinegar

1 Zucchini

¼ cup Tricolor Quinoa

4 oz Chickpeas

6 oz Silken Tofu

½ cup Whole Wheat Flour

1 Tbsp Sesame Oil

1 Tbsp Hoisin Sauce

1 tsp Sriracha

Directions at blueapron.com

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