Chickpea and Leek Cakes with Lemon Parsnip Cream and Warm Roasted Grape Salad

Name: Chickpea and Leek Cakes with Lemon Parsnip Cream and Warm Roasted Grape Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz cooked chickpeas, drained; 1 1/2 cups leek; 1/2 cup onion; 3 cloves garlic; 1/3 cup oat flour; 1 1/2 tbsp ground flaxseed; 3 tbsp water; 1/4 cup fresh parsley; 3/4 tsp ground cumin; 3/4 tsp smoked paprika; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 lb parsnips; 3/4 cup unsweetened plant milk; 1 whole lemon; 1 1/2 cups seedless red grapes; 2 cups arugula; 1/4 cup pumpkin seeds; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp fresh thyme

An original, elegant vegan dish: golden chickpea and leek cakes served over a silky lemon parsnip cream, with a warm salad of roasted grapes, arugula, and pumpkin seeds. It balances sweet, herbal, and toasted flavors in a complete, eye-catching plate.

30 minPrep

35 minCook

65 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

400 g cooked chickpeas, drained (for the pastelitos)
180 g leek (solo the parte blanca and verde tierna, chopped fino)
80 g onion (chopped fina)
3 cloves garlic (2 for the pastelitos and 1 for the cream)
45 g oat flour (si es necesario, usar certificada without gluten)
12 g ground flaxseed (mezcladas with agua for ligar)
45 ml water (for hidratar the lino)
12 g fresh parsley (chopped)
2 g ground cumin (for the pastelitos)
2 g smoked paprika (for the pastelitos)
8 g salt (divided entre preparaciones)
2 g black pepper (divided entre preparaciones)
45 ml olive oil (divided entre preparaciones)
450 g parsnips (peladas and diced)
180 ml unsweetened plant milk (of avena or soja)
1 unit lemon (zest and 30 ml/2 tbsp of zumo, divided)
200 g seedless red grapes (cut por the mitad)
50 g arugula (for the ensalada)
30 g pumpkin seeds (tostadas lightly)
15 ml balsamic vinegar (for the uvas and the ensalada)
5 g Dijon mustard (for the aliño)
2 g fresh thyme (leaves solamente)

Nutrition facts

per serving

392 kcal

Calories

13.2 g

Protein

46.1 g

Carbs

17.4 g

Fat

11.3 g

Fiber

34.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Mustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. In a small bowl, mix the ground flaxseed with 45 ml (3 tbsp) water and let it sit for 10 minutes until thickened.
2
2. Place the red grapes on the prepared tray with 1 tablespoon (15 ml) olive oil, the balsamic vinegar, thyme leaves, a pinch of salt, and some black pepper. Toss well and roast for 15 minutes at 220 °C / 425 °F, until juicy and lightly wrinkled.
3
3. Meanwhile, place the parsnips in a saucepan with enough water to cover them and a pinch of salt. Bring to a boil, reduce the heat, and simmer for 12 to 15 minutes until very tender. Drain.
4
4. In a large skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the leek, onion, and 2 minced garlic cloves. Cook for 8 minutes, stirring, until soft and fragrant. Set aside and let cool slightly.
5
5. In a food processor, combine the chickpeas, the leek-onion mixture, oat flour, soaked flax mixture, parsley, ground cumin, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon (15 ml) lemon juice. Pulse until you get a textured mixture; do not puree completely smooth. Shape into 8 compact cakes.
6
6. Wipe out the skillet and heat 1 tablespoon (15 ml) olive oil over medium heat. Sear the cakes for 3 to 4 minutes per side, working in batches if needed, until deeply golden and firm.
7
7. For the cream, place the cooked parsnips in a blender with 1 garlic clove, the plant milk, 1 tablespoon (15 ml) olive oil, the lemon zest, and 1 tablespoon (15 ml) lemon juice. Blend until smooth and creamy. Adjust with the remaining salt and black pepper to taste. If desired, warm it gently for 2 minutes in a saucepan over low heat.
8
8. In a bowl, combine the arugula with the toasted pumpkin seeds and the warm roasted grapes. Add any juices from the tray and the Dijon mustard; toss gently so the arugula gets dressed without losing volume.
9
9. To serve, spread the parsnip cream onto plates, place the chickpea cakes on top, and finish with the warm salad of grapes, arugula, and pumpkin seeds. Serve immediately.

Chef tips

If the cake mixture feels too wet, add 1 or 2 extra tablespoons of oat flour. For a neater presentation, use a ring mold to shape evenly sized cakes.

Substitutions

You can substitute parsnips with celeriac or cauliflower for the cream. Arugula can be replaced with watercress or baby spinach. If you do not have pumpkin seeds, use sunflower seeds instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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