Warm Curried Chickpea Salad With Almonds & Chutney

• 2 whole scallions, white and green, coarsely chopped
• 1/4 cup finely chopped parsley
• 1/3 cup fresh frozen wheat germ (see note)
• 2 cans (1 pound each)chickpeas, drained and rinsed well
• 1 teaspoon Madras curry powder
• 1 large egg and 1 egg white
• Sea salt and freshly ground black pepper to taste
• 3 tablespoons virgin olive oil
• 6 large sesame seeded kaiser rolls
• 1 large head Boston lettuce, shredded
• 1 red onion, thinly sliced
• 1/2 cup sliced almonds
• 3/4 cup bottled chutney, preferably Major Grey's, chopped
• 1 cup reduced-fat sour cream

1. In a food processor, combine and finely chop scallions, parsley, wheat germ, and chickpeas. Transfer mixture to a bowl and stir in the curry powder, whole egg, egg white, and salt and pepper to taste. Divide mixture into 12 small patties and set aside.
2. Film a large heavy skillet with the olive oil and heat over medium-high heat. When oil is hot, add the chickpea patties and cook 3 minutes on each side, or until golden brown and crisp.
3. Divide shredded lettuce between 6 salad plates. Top with thinly sliced red onion, and almonds. In a small bowl, combine the chutney and sour cream and mix well. Divide dressing and dribble evenly over the salads. Top each portion with 2 warm chickpea patties, and serve immediately.
4. Note: For the freshest taste, use the frozen wheat germ found in natural foods stores.

scallions, parsley, frozen wheat germ, eachchickpeas, curry powder, egg, salt, virgin olive oil, sesame seeded kaiser rolls, boston lettuce, red onion, almonds, bottled chutney, sour cream

Taken from www.epicurious.com/recipes/member/views/warm-curried-chickpea-salad-with-almonds-chutney-1202543 (may not work)