Easy. I like that word when it comes to cooking.
I found an easy recipe that uses chickpeas, a great source of protein, in the April, 2009 edition of Real Simple Magazine. I made a few adaptations. These were slight. I used watercress instead of mixed greens and omitted the red onion.
Give the recipe a try. So yummy you won't even realize it's good for you.
In a food processor, pulse 15.5 ounce of canned chickpeas (rinsed), 1/2 cup flat-leaf parsley, a chopped garlic clove, 1/4 teaspoon cumin and 1/4 teaspoon ground black pepper. Scoop the mixture into eight 1/2 inch patties and coat lightly with flour. Two tablespoons of flour should suffice.
Heat two tablespoons olive oil in a skillet on medium-high heat. Cook the patties for about 3 minutes per side until golden brown.
In a small bowl, whisk 1/2 cup plain, non-fat yogurt, three tablespoons fresh lemon juice, a pinch of salt and 1/4 teaspoon ground black pepper. Divide eight cups of salad greens, one cup of grape tomatoes, 1/2 cup sliced red onion and chickpea patties into four servings. Drizzle with yogurt dressing.