Clean ChickPea Cakes


1 can chickpeas, drained
1tbsp garlic, minced
2tbsp dijon mustard
1/2 cup almond cheese or cheese of choice


Combine chickpeas, garlic, mustard, and cheese in a food processor (or nutribullet or blender) and blend on low/medium so that it forms a chunky paste. you dont want it to be so smooth it’s like hummus, but it shouldnt be so chunky that it doesnt stick together, either. separate into 8 scoops, forming each scoop into a ball with your hands and then flattening it. Put a frying pan on low heat and spray with cooking spray (i use a spray bottle with 1 part EVOO 3 parts H2O and it works like a charm!) Allow to cook on medium heat until browned and edges are crispy, and then flip. Makes 2 large servings or 4 small.

Serve alone or with a salad or fresh vegetables. Would also tastes great in a wrap or make larger patties for a “burger”. I serve it with a touch of hot sauce (my weakness).

for those following the 21 Day Fix:
I follow the 21 day fix vegan guidelines which allows beans to count as red OR yellow. i count beans as red, but you can deff count as yellow too. Follow the same directions as above but use the following measurments:
one red(or yellow) container with chickpeas, 1 blue of cheese, 1 tsp of garlic(free), 1 tbsp dijon mustard (free). I count that as one red, one blue. the garlic does not at all count as green (but the lettuce and tomato i serve it with does). this will make 1 medium or two small cakes. Recipe double and triples nicely 🙂

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