Chickpea Milanese
Introducing our Chickpea Milanese, featuring a delectable cutlet crafted from chickpea flour, served alongside a refreshing arugula salad. This vibrant dish is enhanced with canned chickpeas, juicy tomatoes, and a splash of fresh lemon for a zesty finish. Enjoy a delightful and satisfying vegetarian meal that’s both nutritious and full of flavor!
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Ingredients
- 4 ounces chickpea flour
- 1 tsp garlic powder
- ½ tsp kosher salt
- 1/2 cup seasoned breadcrumbs
- 6 cups baby arugula
- 1 cup halved grape or cherry tomatoes
- 1 cup canned chickpeas
- 1 lemon
- 1 tbsp cornstarch
- 3 tbsp olive oil
Instructions
- 1
In a sizable mixing bowl, blend together 1/3 cup of water with chickpea flour, cornstarch, 1 tablespoon of olive oil, garlic powder, and 1/2 teaspoon of kosher salt.
- 2
Use a spatula to thoroughly combine the ingredients until the mixture can hold its shape and forms a ball that is just slightly tacky. If it feels overly sticky, incorporate a bit more flour.
- 3
Dust your hands with flour and shape the mixture into a ball. Split the mixture into four equal portions and create four balls.
- 4
Place breadcrumbs in a large shallow dish. Set one ball on the breadcrumbs and gently press down with your fingers, sprinkling some crumbs on top to prevent sticking, until you form a thin cutlet about 1/4 inch thick. Flip it over to coat both sides in breadcrumbs.
- 5
Continue this process with the remaining balls.
- 6
In a large skillet, heat 2 tablespoons of oil over medium heat. Cook the cutlets for approximately 2-3 minutes per side, or until they achieve a golden brown color.
- 7
On each plate, arrange 1 1/2 cups of arugula alongside 1/4 cup each of seasoned tomatoes and chickpeas, sprinkled with salt and pepper, and serve this atop the cutlets, accompanied by plenty of lemon wedges for squeezing.
Nutrition Information
Notes & Tips
- *3 tbsp leftover breadcrumbs get thrown out