Although I am not a vegan, I have been experimenting with a number of vegan recipes lately. This is one of my favorite combinations. It makes for a tasty, filling yet light lunch.

PlumCooks Broccoli ingredients

I try to cook with as few ingredients as possible to allow for the natural flavors really shine through.

Sautéed Broccoli


2 cups of broccoli florets

1/2 a red onion, thinly sliced

1 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 teaspoon of Himalayan salt


  1. Heat a skillet. Then add the olive oil and sauté the red onion and garlic until lightly browned.
  2. Add the broccoli florets and the Himalayan salt. Sauté until slightly tender.


Chick Pea Patties


2 zucchini, grated

5 green onions, thinly sliced

2 cloves garlic, minced

2 (425-g) cans chick peas, drained and rinsed

½ teaspoon cumin powder

¼ teaspoon Himalayan salt, or to taste

Extra virgin olive oil – just enough for sautéing the vegetables and frying the patties.

PlumCooks Chick Pea Patty Ingredients


  1. Lightly sauté green onions, garlic, and zucchini in the oil. Season to taste.
  2. In a separate bowl, add the chick peas and cumin powder. Mash the chickpeas until flaked in texture. {I used an immersion blender for a smoother consistency.
  3. Stir the sautéed vegetables into the chick pea mix. Combine well.
  4. Season to taste.
  5. Shape mixture into patties.
  6. Heat a skillet and add just enough EVOO to cover the pan.
  7. Fry the patties, about 4 minutes each side, until brown in color.

Since I wanted to keep this recipe vegan, I did not use any egg to bind the patties though I’m sure it would have helped as the mixture was a bit crumbly when frying. Still, cooking it over a lower heat for a bit longer held the patties together well enough. I’d also like to experiment making these patties by baking them instead of frying them — I’ll try that next time.

PlumCooks Chick Pea and Broccoli Lunch

the finished plate – chick pea patties (2) with a side of sautéed broccoli