Chickpea & Hearts of Palm “Crab Cakes” with Sunkist® Lemon Piccata Sauce | Sunkist

Ingredients

• 1 can (15 ounces) or about 1 3/4 cups cooked chickpeas, drained and rinsed​
• 1 can (14 ounces), drained and chopped​ hearts of palm
• 1/2 cup, finely diced​ red bell pepper
• 1/4 cup, finely chopped​ green onions
• 1/4 cup, chopped​ fresh parsley
• 1-2 tsp old bay seasoning (adjust to taste)​
• 2 tsp dijon mustard
• 1/4 cup​ vegan mayonnaise
• 1/2 cup panko breadcrumbs (use gluten-free if needed)​
• 2 tbsp Sunkist® Lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• 2-3 tbsp vegetable oil