Roasted zucchini and chickpea cakes with herbed yoghurt and spring greens
This dish balances protein-rich chickpeas with tender spring vegetables and fresh herbs. It’s satisfying yet light, perfect for warmer days and gentle detoxing. The cakes are crisp on the outside, soft inside, and pair beautifully with a tangy yoghurt sauce and a side of dressed greens.
For the cakes:
- 1 medium zucchini, grated and squeezed dry
- 1 cup cooked chickpeas (or canned, drained)
- ½ cup rolled oats or breadcrumbs
- 1 clove garlic, minced
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped parsley
- Zest of ½ lemon
- 1 egg (or flax egg for vegan)
- Salt and pepper to taste
- Olive oil for pan-frying
For the herbed yoghurt:
- ½ cup natural Greek yoghurt (or coconut yoghurt)
- 1 tablespoon chopped dill or chives
- Juice of ½ lemon
- Pinch of salt
For the greens:
- 2 cups mixed spring greens (baby spinach, rocket, tender lettuce)
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Optional: edible flowers or shaved radish for garnish
- In a food processor, pulse chickpeas until crumbly. Add zucchini, oats, garlic, herbs, lemon zest, egg, salt and pepper. Pulse until combined but still textured.
- Form into small patties and chill for 15 minutes.
- Heat olive oil in a pan and cook patties until golden on both sides.
- Mix yoghurt ingredients and set aside.
- Toss greens with oil and vinegar.
- Serve cakes warm with herbed yogurt and greens on the side. Garnish with edible flowers if desired.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
