Mediterranean Salad with Chickpea Patties

1-15.5 oz can chickpeas, rinsed
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp ground cumin
Kosher salt and pepper
2 Tb all purpose flour
2 Tb olive oil
1/2 cup Greek low-fat yogurt
3 Tb fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita bread- baked into triangle chips, plain
( or brush with garlic Parmesan oil)


In a food processor, pulse chickpeas, parsley, garlic, cumin and 1/4 tsp each of salt and pepper just until coarsely chopped and the mixture come together when gently squeezed.
Form into eight 1/2 in thick patties and coat with the flour, tapping off excess.

Heat oil in non stick skillet over medium heat. Cook the patties, turning carefully, until golden brown, 2-3 minutes per side.

In a small bowl, whisk the yogurt, lemon juice, and 1/4 tsp each salt and pepper. Divided the greens, tomatoes, onions and chickpea patties among plates.
drizzle with the dressing and serve with the pita chips.