by Barbara Combs

For ten days after Mother’s Day, I diligently scan the forecast, waiting to see a prediction of ten days in a row where the minimum temperatures stay at 40° or above. Even then I risk planting my delicate summer starters of tomatoes, cantaloupe, and broccoli. When I hustle outside in inclement weather, throwing sheets and covers over those persnickety vegetables, I am thankful for the ease of planting heartier spring crops, starting from seeds as early as March.

Luckily, even here in Colorado with such crazy weather extremes, I know my peas, onions, radishes and fresh greens will not disappoint. A typical spring harvest yields more produce than I know what to do with, and that led me to create the following recipe All of the produce and ingredients can be grown or purchased organically.

Garden Pea and Garbanzo Bean Patties with Avocado Cream Dressing


1 pound (~ 8 cups) fresh garden pea pods

15 ½ oz. can no salt added garbanzo beans, rinsed and drained

¼ cup freshly minced parsley

  • small minced garlic clove

½ teaspoon sea salt

½ teaspoon freshly ground pepper

½ teaspoon ground turmeric

¼ cup mayonnaise with olive oil

½ cup garbanzo bean flour

4 finely sliced green onions

2 Tablespoon country style Dijon mustard


1 very ripe avocado

¼ cup Greek style fat-free yogurt

¼ cup finely minced cilantro

½ tsp. crushed red pepper

½ teaspoon sea salt

1 small minced garlic clove

1 teaspoon white wine vinegar


8 cups fresh garden greens

4 large radishes, thinly sliced


Shell the peas. Fill a small saucepan about ½ full of water and bring to a boil; add peas and cook 5–6 minutes; drain. Put rinsed and drained garbanzo beans in a medium-sized bowl; add cooked peas and parsley; mash gently using a pastry blender. Add the garlic and next seven ingredients (through Dijon mustard) and mix thoroughly; refrigerate at least one hour. Preheat oven to 375°. Line a baking sheet with parchment paper. Using a ¼ measuring cup, scoop 8 servings of pea mixture onto parchment paper; flatten and shape into circles with a spoon. Bake at 375° for 15 minutes; remove and gently turn over each patty. Continue baking at 375° for 15 minutes or until lightly browned. Remove from oven and place on salad greens.


Place avocado and yogurt in a food processor and blend for about 30 seconds. Add the cilantro and next four ingredients (through vinegar) and blend thoroughly; set aside.


Evenly divide the greens and radishes between four plates. Place two freshly baked patties on top of the greens on each plate. Scoop about 2 Tablespoons of the avocado cream dressing on top of each patty; enjoy!!

Freezing directions for the patties:

The patties can be made ahead of time, and/or in large batches. Once the patties are baked, remove from oven and place on a cooling rack. Once the patties are cooled thoroughly, place in a waxed paper lined container, cover, and freeze for up to 8 weeks. To reheat, place frozen patties on a microwave safe plate. Heat at 50% power for 90 seconds; remove and flip patties over. Heat at 30 second intervals on high or until hot throughout.

As my hearty spring crops thrive in Colorado’s unpredictable spring weather, I continually find ways to creatively use the vegetables, hoping mild spring weather prevails throughout June so I can enjoy the wonderful flavors of the season!

Barb Combs is a personal chef in Fort Collins, Colorado, owner of Barb’s Bistro. She has been in business since 2011 and enjoys cooking fresh, healthy meals for her clients.



Sandra G. Malhotra is the Owner, Publisher and Editor-in-Chief of Regenerate Magazine. She is just a little bit passionate about health and wellness being our birthright.