Meatless Monday – Chickpea Style

Chickpea Croquettes with Greek Salad Topping

Serves 4

I love finding new and delicious ways to use chickpeas (because, quite frankly, I don’t care for them too much) so I was happy to have come across this recipe, which I found to be very tasty. The thing I don’t like much about chickpeas is the texture of them whole, so when I made these I did actually mash them up a bit instead of leaving them whole. I also added a couple of Kalamata olives (chopped up) and extra tomatoes to the topping.

Topping

  • 1 cucumber, quartered and sliced (1 cup)
  • 1 cup cherry tomatoes, quartered
  • 2 green onions, chopped
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • ½ cup crumbled low-fat vegan feta cheese, optional

Croquettes

  • 1 cup chickpea flour
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 1 15-oz. can chickpeas, rinsed and drained
  • 4 green onions, chopped (½ cup)
  • ½ cup diced red bell pepper
  • ¼ cup chopped fresh parsley
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)

To make the Topping:

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 Croquettes:

1. Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in 3/4 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 4 ı/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden.

3. Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with 1/4 cup Topping.

Nutritional Information

Per Serving (2 croquettes with topping):

  • Calories: 314
  • Protein: 12 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 45 g
  • Cholesterol: 0 mg
  • Sodium: 534 mg
  • Fiber: 9 g
  • Sugar: 6 g

http://www.vegetariantimes.com

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