Spinach Salad with Zucchini Patties and Champagne Vinegar Dressing

This recipe was inspired by a post from blogger Emily Levenson, Zucchini Patties with Tahini Sauce. The zucchini patties are quite versatile and can also be served in a pita with a yogurt sauce or done with tahini dipping sauce and a small side salad.

What I really like about this recipe is how quick and flavorful the patties are. They take about five minutes to make when using a food processor and only about 10 minutes to cook.

Spinach Salad with Zucchini Patties and Champagne Vinegar Dressing
Serves 4

1 15oz can of chickpeas, rinsed and drained
2 zucchinis
1 red onion
1 cup bread crumbs
1 egg, lightly beaten
1 tsp of salt

Baby Spinach
4 strawberries, thinly sliced

Champagne Dressing
1/4 cup Champagne vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
2 tablespoons olive oil
ground pepper to taste

 

Mash chickpeas into a paste. Combine the rest of the first 6 ingredients into the mashed chickpea mixture.

Combine and then form patties.

Pan fry zucchini patties in saute pan with a tablespoon of olive oil and tablespoon of butter.

Prepare the Champagne vinegar and plate spinach and strawberries.  Add patties on top of salad and drizzle vinaigrette.

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  • emilylevenson

    YUM! What a great pairing. Might have to try that one when it goes back to being Spring…