Chickpea Milanese

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

There’s a nearby restaurant that makes this vegetarian Chickpea Milanese that I loved so much I had to recreate it – with my own spin, of course! Milanese is one of my favorite things to order when I go out. So, when I tried this vegetarian one, I thought it was genius. It’s served with an arugula chickpea salad with tomatoes and fresh lemon. Chickpeas have plenty of protein and fiber, making them so versatile in vegetarian and vegan diets. I add them to my salads, swap out potatoes for chickpeas when making breakfast and even have them in place of chicken in this buffalo chickpea salad.

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