Chickpea Cake With Fava Leaves And Arugula Salad

1. 1

   Make chickpea cake: Heat 1 tbsp. oil in a large, wide pot over medium heat. Cook onion, stirring often, until translucent, about 7 minutes. Add broth and heat until simmering. Sprinkle in chickpea flour and yeast, whisking until smooth.

2. 2

   Transfer mixture to a food processor. Puree until as smooth as baby food. Stir in thyme, fava leaves, and salt. Pour into a greased 9- by 13-in. baking dish. Lay a sheet of plastic wrap on top and use your hand to level mixture. Chill until cold, at least 1 1/2 hours and up to 2 days.

3. 3

   Invert cake onto a cutting board. Cut into 12 squares, then cut each square again diagonally to make 24 triangles.

4. 4

   Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Working in batches, brown triangles, turning once, 8 minutes total; add oil as needed. Set on 6 plates.

5. 5

   Make salad: Toss arugula, fennel fronds, parsley, and half the vinaigrette in a bowl. Spoon salad over chickpea triangles and serve remaining dressing on the side.

6. 6

   *Find chickpea flour and nutritional yeast at natural-food stores or well-stocked grocery stores. Find fava leaves at farmers' markets; if using spinach leaves instead, increase chickpea flour to 2 cups.

7. 7

   Note: Nutritional analysis is per serving with 3 tbsp. dressing. Total time does not include chilling time.

* Per serving · 4 servings · Values may vary.