Potato and Chickpea Salad with Patties
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 45 min
- Serving: 6
PRESENTATION
Have you ever wanted to dive into the colorful flavors of Italian cuisine? Well, these potato and chickpea balls—really, really tasty—nestled in a refreshing salad are just the thing. And look, they’re known for their crispy exterior and tender interior. Seriously good. A total favorite in Italy, especially when spring comes around—bringing loads of fresh produce. Infused with sweet paprika, these little delights offer a fragrant and subtly spicy touch. Perfect harmony, for sure.
This dish? It’s way more than just a vegetarian salad recipe. It is a satisfying meal combining plant-based protein with a crunch that, frankly, makes every bite a treat. Whether you’re exploring new healthy chickpea recipes or just spicing up lunch, this salad makes your veggies shine.
Also, the salad is bursting—like, bursting—with flavors from fresh radishes, juicy cherry tomatoes, and generous flakes of Grana Padano cheese. Which is great. Each forkful? Moist and crunchy textures blend perfectly, ensuring a super diverse eating experience.
Some folks throw in rice or a hint of bacon for a smoky twist. Really, either way, the flavors stay spot on. The magic of this potato and chickpea salad lies in its simplicity and taste. It's a quick, light dinner or a perfect picnic lunch. And if you’re after gluten-free salad ideas or tangy plant-based protein options, this dish fits the bill.
The golden finish on those balls contrasts beautifully with the fresh greens, making it one of those quick vegetarian meals that’s visually appealing without extra fuss. For a casual meal or a sunny day gathering, this salad—really—brings a slice of Italian spring to your table, ensuring a wholesome and enjoyable dining experience every time.
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INGREDIENTS
- for 36 patties
- New potatoes 0.7 lb (300 g)
- Precooked chickpeas 1.8 cups (300 g)
- Breadcrumbs ½ cup (50 g)
- Grana Padano PDO cheese 1.1 oz (30 g)
- Garlic 1 clove
- Eggs 1
- Sweet Paprika to taste
- Parsley to taste
- Fine salt to taste
- for the salad
- Salad 5 cups (200 g)
- Cherry tomatoes 1.7 cups (250 g)
- Radishes 3.5 oz (100 g)
- Grana Padano PDO cheese 3 oz (80 g) - shaved
- for the citronette
- Extra virgin olive oil 2 ¼ tbsp (30 g)
- Lemon juice 4 tsp (20 g)
- Mustard 1 tsp
- Honey ½ tsp
How to prepare Potato and Chickpea Salad with Patties
To prepare the potato and chickpea patties in salad, start by cooking the potatoes in a pot beginning with cold water; let them boil for about 30 minutes 1 or until you can easily pierce them with a fork. Once cooked, peel them and pass them through a potato ricer 2 to reduce them to a puree 3.
Pour the drained chickpeas into a food processor together with the garlic 4, the paprika 5 and the salt 6.
Fragrance with the parsley 7, then blend everything 8. Transfer the mixture to the bowl with the mashed potatoes and mix 9.
Stir in the breadcrumbs 10, the grated Grana Padano 11 and one egg 12.
Mix well until you obtain a homogeneous dough 13. At this point, form patties of about 25 grams each 15, about 0.9 oz each, and place them on a baking tray lined with parchment paper, waiting to cook 15.
Take care of the citronette: in a bowl pour the oil and the lemon juice 16, season with salt 17 and add the honey as well 18.
Also add the mustard 19, mix 20 and set aside. Prepare the salad: wash and cut the cherry tomatoes into wedges 21.
Wash and thinly slice the radishes 22. In a bowl combine the mixed greens, the radishes 23 and the cherry tomatoes 34.
Toss with the citronette 25 and set aside. Now move on to cooking the patties: heat a pan well with a drizzle of oil, place the patties in it 26 and cook over medium heat for about 15 minutes 27, taking care to turn them often for even browning.
Once browned, turn off the heat 28 and let them cool slightly. Transfer the salad to a plate, add the patties 29 and the Grana Padano shavings. The potato and chickpea patties in salad are ready to be served 30!