Chickpea Fritters & Greek Salad


I’m not a trained chef and I’ve never taken a single cooking class but I still appreciate a fancy home-cooked meal. When I first became a vegetarian I ate the same boring things every single day. Not only did I gain a ton of weight (hello carbs!) but I dreaded eating. Beans may be one of my main sources of protein but I don’t have to eat them as is with a little sauce or seasoning. These fritters transform plain old chickpeas into an exciting and delicious meal! 

Chickpea Fritters & Greek Salad
Serves 2
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For the fritters
  1. 1 cup chickpea flour
  2. 2 teaspoons ground cumin
  3. 1 teaspoon chili powder
  4. ½ teaspoon salt
  5. 1 15-oz. can chickpeas, rinsed and drained
  6. 4 green onions, chopped
  7. ½ cup diced red bell pepper
  8. ¼ cup chopped fresh parsley
  9. 2 Tablespoon lemon juice
  10. 1 Tablespoon olive oil
  11. 2 cloves garlic, minced
For the Greek salad
  1. 1 cucumber, quartered and sliced
  2. 1 cup cherry tomatoes, quartered
  3. 2 green onions, chopped
  4. 2 Tablespoons red wine vinegar
  5. 1 Tablespoon Extra Virgin Olive Oil
  6. ½ cup crumbled feta, regular or vegan
To make the salad
  1. Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Gently stir in feta crumbles. Season with salt and pepper, if desired, and set aside.
To make the fritters
  1. Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in ¾ cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.
  2. Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4¼-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture.
  3. Top each fritter with the Greek salad.
  4. Enjoy!
  1. This recipe is adapted from

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