Go-to meal #2---Chickpea Chickn'

So this isn't chicken. It doesn't look like chicken and it certainly doesn't taste like chicken.  However there really isn't anything else to call it, so I call it chickn'. I could call it a chickpea cashew patty but that sounds strange, even if it is exactly that. So this recipe may seem a little involved, but it yields a decent amount of protein patties...and it's so easy to double it is kind of a crime if you don't. I have an 11 cup food processor, so it doesn't have quite enough room to double it at once...but since the food processor is already dirty, I just do a quick second batch. If you do this on a lazy sunday afternoon you'll have enough to feed four people for four nights! It freezes perfectly and defrosts in only about 1 hour.  

Also I forgot to mention that it is kind of amazing for you? Chick-peas are high in zinc, folic acid, protein and fiber.  Its also got the nutritional yeast going on and the miso. Cashews, like all nuts are high in fat, but it's unsaturated fat. You also eat less than a handful of nuts per patty!


The other great thing about this chickn' is that you can use it in so many ways. I have a good shot that Jordan took of a chickn' parmesan I made the other night, so I had to include it. I've also used it as a chickn' picatta style dish, and yes I used capers...I've also come around to liking those. Anyway it's a go-to.



Chickpea Chickn'

• 1 cup canned chickpea, drained, rinsed, and patted dry
• 1 small garlic clove
• 3/4 cup raw cashews
• 3/4 cup vital wheat flour
• 2 tbs tamari
• 2 tbs nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 1/2 tbs ground flax seed
• 1/2 tbs miso
• Salt to taste

1. Preheat oven to 350 f.
2. Process cashews and garlic in food processor until finely ground. Add chickpeas and process until combined and the chick-peas are entirely integrated.
3. Add the remaining ingredients, pulse to combine. The mixture should appear crumbly but form a ball when squeezed in your hand. If it crumbles easily, pulse with 1 tbs water or tamari. Add salt to taste.
4. Form patties by taking approximately 3 tbs of the mixture and forming into a ball with your hand. Place on cutting board and slowly press with palm of your hand, forming a patty. Knead to desired thickness, don't worry about pushing it into the cutting board it should come off easily.
5. Place patties on a baking sheet, lightly spray both sides with olive oil. Bake at 350 for approximately 10 minutes.
6. Serve immediately or allow to cool and freeze/refrigerate.

Adapted from 1000 Vegan Recipes

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