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