Tuna and Chickpea Cakes
This Asian slaw with sesame dressing, fresh avocado and baked chickpea and tuna cakes is an amazing pescetarian meal that truly satisfies and is mega nutritious! Give this easy weeknight meal solution a try!
- 2 cans light tuna in water, drained (line caught, sustainable is best!)
- 1 can chickpeas, drained and mashed
- 1/2 red pepper, chopped
- 1/4 red onion, chopped
- 1 tsp chia seeds
- 2 Tbsp oat flour
- 2 Tbsp sesame seeds
- 1 clove garlic
- 1/4 tsp garlic powder
- 1 tsp sesame oil
Preheat oven to 425 degrees.
Mash chickpeas into a thick and chunky paste.
Combine chickpeas and all ingredients together in a large bowl.
Remove handfuls of the mixture and form 1/2" thick patties.
Place on a lightly oiled pan and bake for 20 minutes, flipping once, halfway through.