Posted in Good Food, Pestos, Recipe, Wine

Chickpea Cakes with Hummus Mayo & Three Bean Salad

Having been a vegetarian myself for over 10 years of my life, I know the frustration when you go out and all they can serve you at restaurants are crumbed mushrooms and a few slices of cheese and a lettuce leaf. I made it my mission to include as many vegetarian ideas in my menus as possible. Over 90% of all my products I take to the Pretoria Farmer’s Market on Saturdays are vegetarian. For World Vegetarian Day which was on 1 October 2013, I served a delightful lunch for 17 of my good vegetarian clients and we had such a great time, that I feel I want to share especially the easy main course dish with my readers.


You really need very little skill to make this dish and it is tasty and high in protein. Make the bean salad at least the day before as it needs to stand and marinate for all the flavours to incorporate. For the hummus you can make your own or use a quality store-bought jar or follow my recipe below. Most of the recipe you can prepare in advance and just assemble once the Chickpea cakes have been fried. Surprise your vegetarian friends next time you have them over with this tasty and very simple dish. 

Prep Time: 20 mins | Cook Time: n/a | Recipe: Very Easy | Serve: 6-10

For the Bean Salad:

  • 1 tin Chickpeas, drained & washed
  • 1 tin Red Kidney Beans, drained & washed
  • 1 tin Butter Beans, drained & washed
  • 1 small Red Onion
  • 3 Peppers (red, yellow & green), short sliced
  • 3 Jalapenos, short sliced
  • Bunch of parsley, chopped
  • Bunch of Basil, chopped
  • 3 Garlic Cloves, crushed
  • Juice of one lemon + zest
  • 80-100ml Olive Oil
  • Salt & Pepper to taste

Prep Time: 15 mins | Cook Time: 20 mins | Recipe: Very Easy | Serve: 6-10

For the Chickpea Cakes:

  • 3 tins Chickpeas, drained & washed
  • 10ml Cumin Powder
  • 10ml coriander Powder
  • 15ml Smoked Paprika
  • 6 Garlic Cloves, minced
  • 80ml Olive Oil
  • 3 Jumbo Eggs
  • 5 tbsp Flour, use a stone ground organic, like Eureka Mills in South Africa
  • Little Water to help the mixture
  • Salt & Pepper to taste
  • Bunch of Parsley, chopped
  • Extra oil for frying

Prep Time: 15 mins | Cook Time: n/a | Recipe: Very Easy | Serve: 6

For the Mayonnaise: Follow my basic recipe here, do not add the tarragon.

Prep Time: 15 mins | Cook Time: n/a | Recipe: Very Easy | Serve: 4

For the Hummus:

  • 1 tin Chickpeas, keep the water
  • 125ml Olive Oil
  • 1 Garlic Clove
  • Juice of one Lemon
  • 5ml Cumin
  • Salt & Pepper to taste

Prep Time: 15 mins | Cook Time: n/a | Recipe: Very Easy | Serve: 6-10

For the Basil & Spinach Pesto:

  • 100g Basil Leaves
  • 60g Spinach Leaves
  • Juice of one Lemon
  • 1 Coves Garlic
  • 100ml Olive Oil + Extra
  • Salt & Pepper to taste

To make:

Bean Salad: Chop and mince everything, add the washed beans, mix well and store in fridge until needed.

Hummus: Put everything in a food processor and process until you have a smooth paste, use the water of the chickpeas to thin it out a little.

Mayonnaise: Follow our easy recipe as given, once made, weigh out equal measures of mayonnaise and hummus to make the hummus mayo. Mix well and store in fridge until needed.

Basil & Spinach Pesto: Place all the ingredients in the coffee mill attachment of your food processor and process until well mixed and you have a runny pesto, add more oil if needed. Set aside until needed

Chickpea Cakes: Mix the drained chickpeas with all the spices and oil and fry over high heat in a pan until crispy and slightly charred on the outside. Allow to cool completely before you proceed to the next step. Once cooled, roughly mash the chickpeas with a fork, add the flour, eggs, salt, pepper, garlic and parsley and mix well. If it is too dry add a little water to the mixture, but be careful not to add too much as you will then struggle to form the cakes. Once mixed, form small cakes or patties with your hands and fry them in a hot skillet until golden on both sides, drain on paper towels and keep aside until needed.

To Plate:

Bring it all together by plating the bean salad in a separate bowl, add 2-3 chickpea cakes to the plate and nice dollop of the hummus mayo and drizzle the pesto around in the plate. Finish off with a few sprigs of chives and serve. Best enjoyed with a crisp Chenin Blanc or a nutty/heavy wooded Sauvignon Blanc.



Welcome to my two Blogs, each representing the two great passions in my life: Food & Yoga. I started life out as a graphic designer and when I hit my 40's decide to study the culinary arts at Steyn's Culinary School in Pretoria. So as a chef I am a later bloomer. I sell gourmet street food, Paninis, Gourmet Bunny Chow, Bombay Frankies, Bobotie Meat Kebabs and Chai on markets in and around Pretoria. I also offer my services as a private chef or as a caterer. I am a part time yoga teacher with 17 years of doing yoga and 8 years of teaching yoga behind me. I teach Intergal Hatha Yoga and has small classes in Queenswood, Pretoria.

4 thoughts on “Chickpea Cakes with Hummus Mayo & Three Bean Salad

    1. Thanks Conor, I do think we all need a decent vegetarian dish for those moments you need it for a friend of family member. This will be a permanent dish one of these days on the menu of Taste Café I have decided in the mean time.




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