Mediterranean Chickpea Patty Salad | Crispy & Fresh

Thoroughly rinse the chickpeas in a sieve and drain well. Halve the cherry tomatoes, wash the cucumber, and cut it into bite-sized pieces. Thinly slice the red onion into rings, wash the arugula, and spin it dry.

Peel and finely chop the garlic. Finely chop the fresh parsley as well. Wash the organic lemon under hot water, finely grate a little zest, and squeeze the juice.

Roughly mash the drained chickpeas with a fork or potato masher. Stir in the garlic, half of the chopped parsley, ground cumin, wheat flour, and a pinch each of salt and pepper until a shapeable mixture forms.