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Chickpea Milanese

4.42 from 12 votes

Vegetarian Chickpea Milanese made with a chickpea flour cutlet topped with arugula salad with canned chickpeas, tomatoes, and fresh lemon.

Prep Time: 15

Cook Time: 10

Total Time: 25

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients

4 ounces chickpea flour
1 tbsp cornstarch
3 tbsp olive oil
1 tsp garlic powder
½ tsp kosher salt
1/2 cup seasoned breadcrumbs (or gluten-free panko (unseasoned to make vegan))
6 cups baby arugula
1 cup halved grape or cherry tomatoes
1 cup canned chickpeas (drained)
1 lemon (sliced into wedges)

Instructions

Combine 1/3 cup water in a large bowl with chickpea flour, cornstarch, 1 tablespoon olive oil, garlic powder, and 1/2 teaspoon kosher salt.
Mix well with a spatula, it should hold together well to form a ball and be only slightly sticky. If too sticky, add a little more flour.
Flour your hands and roll it into a ball. Divide the mixture in 4 portions and form 4 balls.
Put breadcrumbs into a large shallow bowl, place a ball on top and press with your fingers adding some crumbs on top so your fingers don’t stick to form a thin cutlet about 1/4 inch thin. Flip to cover both sides with breadcrumbs.
Repeat with the remaining balls.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook the cutlets on both sides for about 2-3 minutes on each side, until golden.
Divide 1 1/2 cups arugula on each plate with 1/4 cup each of tomatoes and chickpeas seasoned with salt and pepper and serve over the cutlets, with plenty of lemon for squeezing.

Notes

*3 tbsp leftover breadcrumbs get thrown out

Nutrition

Serving: 1cutlet, Calories: 320kcal, Carbohydrates: 41g, Protein: 10g, Fat: 13.5g, Saturated Fat: 1.5g, Cholesterol: 0.5mg, Sodium: 428.5mg, Fiber: 8.5g, Sugar: 5g

- WW Points: 7

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