Chickpea & Hearts of Palm “Crab Cakes” with… | Sunkist Growers

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
• 2 tbsp vegan butter or margarine
• 2 cloves minced garlic
• 1 cup vegetable broth
• 3 tbsp lemon juice
• 2 tbsp capers, rinsed and drained
• 1/4 tsp salt
• 2 tbsp fresh parsley (chopped, or garnish)
• 2 pounds potatoes (peeled and chopped); or equivalent amount of Cauliflower or Sweet Potatoes​
• 4 tbsp vegan butter or margarine
• 1/2 to 3/4 cup unsweetened plant-based milk
• 1/2 tsp black pepper
• Optional: 2 cloves of minced garlic or 1 tsp rosemary or thyme
• 1 pound asparagus (trimmed)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar