Chickpea Quinoa Veggie Patties


  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas
  • 1 cup finely processed veggies (i.e. spinach, onions & carrots)
  • 1/4 cup chickpea flour (or flour of choice)
  • 1 t curry powder
  • 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t garlic powder or 2 t. fresh garlic cloves, minced
  • Salt to taste


Step 1: Preheat oven to 375 degrees.  Combine all ingredients in a large bowl to form the mixture. (add a dash of water to help incorporate mixture if needed). Form into 6-8 patties.
Step 2: Form into 6-8 patties and place on a baking sheet brushed with grapeseed or coconut oil.
Step 3: Bake until each side is golden brown, flipping after 15 minutes.  Cooking times vary based on altitude and ingredients used.
Step 4: Carefully remove patties from pan with a spatula after allowing to cool for a few minutes. Serve with the Fresh Mediterranean salad, in a collard green wrap or as a sandwich with sliced veggies.

Lemon-Tahini Dipping Sauce.

Using a fork, mix the following until emulsified and well-blended. Modify to desired preference:
  • T. Olive Oil
  • 1 T. Tahini
  • 1 T. Water
  • Salt & Pepper to Taste
  • 2 T. Lemon Juice
Recipe modified from Plant-Based on a Budget

Fresh Mediterranean Salad


  • 1 c. chopped cucumber
  • 2 c. chopped lettuce (red/green leaf,
  • 1 c. diced tomatoes
  • Juice of 1 lemon
  • 2 T. Flax or olive oil
  • 3 T. fresh mint leaves, sliced
  • 2 T. diced onion (optional)
  • Salt and pepper to taste


Combine all ingredients in a large bowl and toss.  Serve and enjoy!