Chickpea Milanese

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

Chickpea Milanese
Chickpea Milanese

There’s a close-by restaurant that makes this vegetarian Chickpea Milanese that I beloved a lot I needed to recreate it – with my very own spin, in fact! Milanese is one among my favourite issues to order after I exit. So, after I tried this vegetarian one, I believed it was genius. It’s served with an arugula chickpea salad with tomatoes and recent lemon. Chickpeas have loads 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 rather than hen on this buffalo chickpea salad.

Chickpea Milanese with Arugula

What does Milanese fashion imply?

Milanese is a well-liked Italian dish made with veal, hen, or fish. Milanese fashion is when the meat is coated in eggs and breadcrumbs and fried.

What are chickpea cutlets product of?

These wholesome chickpea cutlets have six elements.

  • Chickpea flour: Should you’ve by no means cooked with chickpea flour (additionally referred to as garbanzo bean flour) earlier than, it’s a protein-rich, gluten-free flour product of chickpeas. Should you can’t discover it at your common grocery store, Entire Meals sells it, or you may order it on-line from Amazon.
  • Cornstarch
  • Olive oil
  • Seasoning: Garlic powder and kosher salt
  • Breadcrumbs: Seasoned breadcrumbs give these patties further taste. To maintain them gluten-free, use gluten-free panko or make them vegan with unseasoned crumbs.

Make Vegetarian Chickpea Cutlets

  1. Combine water, chickpea flour, cornstarch, olive oil, garlic powder, and salt in a bowl. The dough ought to maintain collectively properly and be barely sticky. Whether it is too sticky, add a bit extra flour.
  2. Put flour in your arms and roll the dough right into a ball.
  3. Divide it into 4 and kind 4 balls.
  4. Put the breadcrumbs in a shallow bowl. Place a ball on high of the crumbs and press it down till it’s a few quarter-inch thick. Flip it over to coat the opposite aspect with crumbs.
  5. Repeat the method with the remaining dough, after which cook dinner them in a skillet over medium warmth for a few minutes on either side.

Word: I did attempt to make these patties within the air fryer however didn’t have as a lot success. You probably have leftovers, you can reheat them within the air fryer to crisp them up. You may retailer the chickpea cutlets within the fridge for 3 to 4 days.

Chickpea Milanese

Chickpea Milanesehow to make vegan chickpea cutletsChickpea Milanese with Arugula

Extra Chickpea Recipes You’ll Love:

Chickpea Milanese


320 Cals
10 Protein
41 Carbs
13.5 Fat

Prep Time: 15 minutes

Prepare dinner Time: 10 minutes

Whole Time: 25 minutes

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

  • 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 child arugula
  • 1 cup halved grape or cherry tomatoes
  • 1 cup canned chickpeas, drained
  • 1 lemon, sliced into wedges
  • Mix 1/3 cup water in a big bowl with chickpea flour, cornstarch, 1 tablespoon olive oil, garlic powder, and 1/2 teaspoon kosher salt.

  • Combine properly with a spatula, it ought to maintain collectively properly to kind a ball and be solely barely sticky. If too sticky, add somewhat extra flour.

  • Flour your arms and roll it right into a ball. Divide the combination in 4 parts and kind 4 balls.

  • Put breadcrumbs into a big shallow bowl, place a ball on high and press along with your fingers including some crumbs on high so your fingers don’t keep on with kind a skinny cutlet about 1/4 inch skinny. Flip to cowl each side with breadcrumbs.

  • Repeat with the remaining balls.

  • Warmth 2 tablespoons oil in a big skillet over medium warmth. Prepare dinner the cutlets on each side for about 2-3 minutes on either side, till golden.

  • Divide 1 1/2 cups arugula on every plate with 1/4 cup every of tomatoes and chickpeas seasoned with salt and pepper and serve over the cutlets, with loads of lemon for squeezing.

*3 tbsp leftover breadcrumbs get thrown out 

Serving: 1cutlet, Energy: 320kcal, Carbohydrates: 41g, Protein: 10g, Fats: 13.5g, Saturated Fats: 1.5g, Ldl cholesterol: 0.5mg, Sodium: 428.5mg, Fiber: 8.5g, Sugar: 5g

Key phrases: chickpea cutlet, chickpea milanese, vegetarian dinner concepts



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