Chickpea, Quinoa, and Vegetable Cakes with Watercress Salad

Chickpea, Quinoa, and Vegetable Cakes

with Watercress Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Chickpea, Quinoa, and Vegetable Cakes with Watercress Salad
Title
  • 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
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Peel and mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the carrot and cut into sticks. Medium dice the zucchini. Peel and mince the shallot and place in a bowl with the red wine vinegar.
Cook the quinoa & make the vinaigrette:
2 Cook the quinoa & make the vinaigrette:
Once the water is boiling, add the quinoa and cook 12 to 15 minutes, or until the quinoa is tender. Drain thoroughly and set aside. While the quinoa is cooking, make the vinaigrette. Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture and season with salt and pepper to taste.
Whip the tofu:
3 Whip the tofu:
While the quinoa continues to cook, in a medium bowl, using a whisk, whip the tofu until smooth and velvety.
Make the vegetable mixture:
4 Make the vegetable mixture:
Finely chop the chickpeas, then, using the flat side of your knife, smash until they resemble a paste and add to the bowl of whipped tofu. Add the cooked quinoa, garlic, parsley, zucchini, flour, sesame oil, hoisin and sriracha to the chickpea-tofu mixture. Stir until well-combined; season with salt and pepper.
Form & cook the cakes:
5 Form & cook the cakes:
Using your hands, divide the vegetable mixture into 4 equal parts and form into patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Cook the patties 5 to 7 minutes per side, or until browned and cooked through, flipping with a spatula. After flipping the cakes, add another teaspoon of oil.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
While the cakes are cooking, cut off and discard the bottom inch of the watercress stems. In a medium bowl, combine the trimmed watercress, carrot and some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat the greens. To plate your dish, divide the chickpea cakes and salad between 2 plates. Drizzle the remaining vinaigrette over the cakes. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Peel and mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the carrot and cut into sticks. Medium dice the zucchini. Peel and mince the shallot and place in a bowl with the red wine vinegar.
2 Cook the quinoa & make the vinaigrette:
Once the water is boiling, add the quinoa and cook 12 to 15 minutes, or until the quinoa is tender. Drain thoroughly and set aside. While the quinoa is cooking, make the vinaigrette. Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture and season with salt and pepper to taste.
Cook the quinoa & make the vinaigrette:
Whip the tofu:
3 Whip the tofu:
While the quinoa continues to cook, in a medium bowl, using a whisk, whip the tofu until smooth and velvety.
4 Make the vegetable mixture:
Finely chop the chickpeas, then, using the flat side of your knife, smash until they resemble a paste and add to the bowl of whipped tofu. Add the cooked quinoa, garlic, parsley, zucchini, flour, sesame oil, hoisin and sriracha to the chickpea-tofu mixture. Stir until well-combined; season with salt and pepper.
Make the vegetable mixture:
Form & cook the cakes:
5 Form & cook the cakes:
Using your hands, divide the vegetable mixture into 4 equal parts and form into patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Cook the patties 5 to 7 minutes per side, or until browned and cooked through, flipping with a spatula. After flipping the cakes, add another teaspoon of oil.
6 Make the salad & plate your dish:
While the cakes are cooking, cut off and discard the bottom inch of the watercress stems. In a medium bowl, combine the trimmed watercress, carrot and some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat the greens. To plate your dish, divide the chickpea cakes and salad between 2 plates. Drizzle the remaining vinaigrette over the cakes. Enjoy!
Make the salad & plate your dish:
Browse Steps
1 of 6