Nourish PA: Baked Salmon Chickpea Patties

Not sure how to use canned salmon? This nutrient-rich protein contains just as much protein, vitamin D and heart-healthy omega-3 fats as its fresh counterpart, and is totally shelf stable! We love it formed into delicate patties with chickpeas with a side of salad greens for a healthy, easy lunch!

Baked Salmon Chickpea Patties

Serves 8


  • 1 cup canned chickpeas, drained and rinsed
  • 1 egg
  • 1 can salmon, drained, rinsed, and bones removed
  • 1/4 cup breadcrumbs
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F. Lightly grease a baking sheet and set aside.
  2. Place chickpeas in a zip-top bag. Using a kitchen mallet or heavy pan, mash chickpeas in the bag. Once they’re a fairly even texture (with small lumps), set aside.
  3. In a medium mixing bowl, lightly beat 1 egg. Add mashed chickpeas and remaining ingredients.
  4. With a fork stir, mix in remaining ingredients until combined, breaking up the salmon.
  5. With 1/3 measuring cup, measure out 8 patties, shaping with your hands, to about 1/2 inch thick.
  6. Place on a baking sheet for 20 minutes, flipping halfway through baking time. Serve with tartar sauce or a dollop or sour cream with a squeeze of fresh lemon.

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