- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 onion, chopped
- 1/2 cup chopped fresh parsley, divided
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 1/2 cups quick-cooking oats, divided
- 3/4 cup bread crumbs, divided
- 1/4 cup grapeseed oil
- 2 (6 ounce) cans crab meat, drained
- 1/4 cup mayonnaise
- 1 tablespoon celery seed
- 1 1/2 teaspoons white sugar
- 1/2 teaspoon paprika
- 1 large head romaine lettuce heart, shredded
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.