Crabby Crusted Chickpea Cakes

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

Ingredients

• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 1 onion, chopped
• 0.5 cup chopped fresh parsley, divided
• 2 eggs, beaten
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon dried thyme
• 1 ½ cups quick-cooking oats, divided
• 0.75 cup bread crumbs, divided
• 0.25 cup grapeseed oil
• 2 (6 ounce) cans crab meat, drained
• 0.25 cup mayonnaise
• 1 tablespoon celery seed
• 1 ½ teaspoons white sugar
• 0.5 teaspoon paprika
• 1 large head romaine lettuce heart, shredded

Steps

1. Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
2. Spread the remaining oats and bread crumbs onto a plate.
3. Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
4. Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
5. Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
6. Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.