UC Davis Health Executive Chef Santana Diaz and Executive Sous Chef James Ablett give you step-by-step instructions for this dish in this Facebook Live.

Chickpea cakes

Ingredients

  • 15.5 oz. can garbonzo beans
  • 2 1/4 tsp. chickpea flour
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 3 tsp. chopped parsley
  • 3/4 tsp. cajun spice
  • 1 1/4 tsp. tumeric
  • 1 1/4 tsp. granulated garlic
  • 1 1/4 tsp. granulated onion
  • 3/4 tsp. kosher salt
  • 2 1/4 Tbsp. water

Preparation

  1. Rinse garbonzo beans throughly in a colander with water.
  2. Combine all ingredients in a food processor.
  3. Scoop out of food processor and form equal sized cakes (about 4 cakes).
  4. Sear in a pan with hot oil for 2-3 mins on each side, or until it reaches an internal temperature of 165.

Spring pea hummus

Ingredients

  • 2 cups English peas, blanched
  • 2/3 cup olive oil
  • 8 mint leaves
  • 1 Tbsp. lemon juice
  • 2 tsp. ground coriander
  • 1/4 tsp. kosher salt
  • 1/8 tsp. cumin

Preparation

  1. Place peas, mint, lemon juice, salt, cumin, and coriander in a food processor. Pulse 4-5 times.
  2. Turn on the food processor and slowly drizzle in the olive oil. Scrape down the sides of the bowl and pulse again 8-10 times, or until fully incorporated.
  3. Place in an airtight container for 2-4 days in the refrigerator.

Red wine and vanilla vinaigrette, with asparagus and carrot salad

Ingredients

  • 4 Tbsp. red wine vinegar
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. minced shallot
  • 1 1/3 Tbsp. agave nectar
  • 3/4 cup olive oil (80/20 blend)
  • 1/4 of a vanilla bean
  • Asparagus
  • Carrots

Preparation

  1. Scrape vanilla from the bean.
  2. Add all ingredients, except olive oil, into a mixing bowl.
  3. Mix ingedients in bowl with a whisk. Slowly pour in oil while continuing to whisk.
  4. Place in the refrigerator to cool.
  5. Use potato peeler to create ribbons of asparagus and carrots.

Overall assembly of chickpea cake and spring salad

  1. Place some of the asparagus and carrot salad on a plate. Drizzle vinaigrette on top of the salad.
  2. Add chickpea cake on top, with a dollop of hummus to finish it off.

This whole food, plant-based, gluten-free meal was created by UC Davis Health Food and Nutrition Services.