raspberry and crouton salad with chickpea and tuna patties and yogurt garlic sauce
After Christmas, we always get the feeling that we should not have eaten that extra slice of cake or those dozens of sugar-loaded grandmother's filhoses (a portuguese recepie similar to pumpkin donuts). These days are always associated with many excesses, when we think we are full someone offers us another sweet thing, we eat without any desire and no longer enjoy the taste of food.
To unravel the Christmas sweets, today we bring you a salad with practical ingredients accompanied by some chickpeas and tuna patties that can be prepared in 5 minutes. The salad is prepared with fresh arugula, raspberries, feta cheese and bread croutons (if you have left bread from these last days, it will be great for this recipe, we do not want to waste more food).
Raspberry and crouton salad (for 2 people)
- Arugula (1 hand full of arugula leaves) - 1 dozen well-washed raspberries - 1 cup of pieces of crust loaf cut into squares - feta cheese, q.b. - olive oil, q.s. - lemon juice, q.s. - vinegar, q.s. (red fruit blends well with this salad) - salt, q.s.
Chickpeas and tuna patties
- 200g dry chickpeas - 1 can of tuna (in olive oil or water) - 1 clove garlic - 1/2 onion (medium one) - 1 bunch of parsley - 1 bunch of coriander - 1 tbsp of tahini sauce - salt and pepper, q.s. - olive oil, q.s.
Yogurt garlic sauce
- 125 g of natural yogurt (preferably without sugar) - 1 to 2 cloves garlic - 1/2 lemon (juice) - salt q.s.
Raspberry and crouton salad
Start by cutting the bread into squares and fry it in a frying pan previously greased with olive oil. Season it with salt and allow it to fry, do not forget to stir so that it gets roasted on all sides. Remove from heat and let it cool. Wash the arugula and the raspberries and arrange on a platter. Once the croutons have cooled down, add to the arugula and the raspberries and undo the feta cheese over the salad. Drizzle with a little olive oil, vinegar and lemon juice.
Chickpeas and tuna patties
In a food processor, begin by grinding the chickpeas until a consistent dough is obtained. Add tuna, garlic clove, onion, tahini paste, parsley, coriander, salt and pepper to taste. With the help of a spatula, clean the walls of the processor and re-grind everything very well. Make balls with your hands and place in a tray lined with parchment paper. Using a spoon or a fork flatten the balls to form the patties and bake in the oven at 180ºC for 30-40 minutes or until both sides are golden. For the sauce, put in the processor the yogurt, the garlic, the lemon juice, the salt to taste and mix well. Pour into a bowl and add a few more drops of lemon juice on top.
Serve the chickpeas and tuna patties on the salad and add some drops of the yogurt sauce.