Name: Spring Green Chopped Salad with Cheesy Chickpea Fritters
Cook time: 60 min
Ingredients: 1 large fennel bulb; 1 large green apple, (cut in quarters and core removed); 1 lemon, (juice and zest); 2 to 4 cups baby kale, (stems removed); 2 spring scallions, (cut into ½-inch pieces); ½ large seedless cucumber or one whole thin zucchini, (cut into ½-inch pieces); 1 cup fresh pea shoots, (optional); 3 cups avocado oil; 3 16-ounce can chickpeas, (rinsed); ½ cup all purpose flour; 2 large eggs; 2 Tsp cumin; 1 clove peeled garlic, (grated); 1 lemon, (zested and juiced); 1 Tsp kosher salt; 1 Tsp freshly ground black pepper; ¼ Tsp baking soda; 4 ounces low moisture mozzarella cheese, (cut into ½-inch cubes); 1 ½ cup vegan mayonnaise, (such as Veganaise); 1 large avocado or 2 small avocados, (peeled and mashed); ½ cup avocado oil; 2 lemons, (zested and juiced); ½ small bunch mint, (about ¼ cup leaves); 3 bunches of herbs (any combination of basil, cilantro, parsley, or dill) about ¼ cup each

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If you have a couple cans of chickpeas hanging around and are planning your meals for the week, these cumin and garlic-seasoned chickpea fritters are the recipe you need to sail through a busy week. At first glance these fritters look like any other, but break one open and you’ll find a pocket of gooey cheese in the center. We love these fritters alongside a hearty spring salad topped with an herby green goddess-style vegan dressing that doubles as a veggie dip or sandwich spread—but that’s just the beginning of how to use them. You can fold them into wraps, try them as a snack with dipping sauce, or form them into a patty for sliders. This recipe makes a generous amount of fritters, but once cooked the fritters freeze and reheat like they’re fresh out the oven. That earns them major bonus points in our book!

Spring Green Chopped Salad with Cheesy Chickpea Fritters

A fresh, bright salad with a cheesy surprise.

Hali Bey Ramdene

Print Recipe

Cook Time 1

Servings 4

Ingredients

WHAT YOU'LL NEED

Spring Greens Salad Base

1 large fennel bulb
1 large green apple, cut in quarters and core removed
1 lemon, juice and zest
2 to 4 cups baby kale, stems removed
2 spring scallions, cut into ½-inch pieces
½ large seedless cucumber or one whole thin zucchini, cut into ½-inch pieces
1 cup fresh pea shoots, optional

Cheesy Chickpea Fritters

3 cups avocado oil
3 16-ounce can chickpeas, rinsed
½ cup all purpose flour
2 large eggs
2 Tsp cumin
1 clove peeled garlic, grated
1 lemon, zested and juiced
1 Tsp kosher salt
1 Tsp freshly ground black pepper
¼ Tsp baking soda
4 ounces low moisture mozzarella cheese, cut into ½-inch cubes

Vegan Green Herb Dressing

1 ½ cup vegan mayonnaise, such as Veganaise
1 large avocado or 2 small avocados, peeled and mashed
½ cup avocado oil
2 lemons, zested and juiced
½ small bunch mint, about ¼ cup leaves
3 bunches of herbs (any combination of basil, cilantro, parsley, or dill) about ¼ cup each

Instructions

HOW TO MAKE IT

Spring Greens Salad Base

Use a food processor with the cutting blade, a mandoline, or the shaving side of a box grater to shave the fennel bulbs—be careful not to cut your hands. Place in a large mixing bowl. Shave the apples and add to the mixing bowl. Cover this mixture with the lemon juice and zest to prevent excessive browning of the apple. Add the baby kale, scallions, cucumbers, and pea shoots, if using, and mix to combine. Set aside.

Vegan Green Herb Dressing

In the bowl of a food processor fitted with the basic blade, add the mayonnaise, avocado, avocado oil, lemon zest and juice, mint, basil, flat leaf parsley, cilantro, and dill. Mix for approximately 2 to 3 minutes or until the mixture is very creamy and smooth.

Cheesy Chickpea Fritters

Add the chickpeas to a bowl and mash thoroughly. Add the flour, eggs, cumin, garlic, lemon juice and zest, salt and pepper; mix well until fully incorporated. Let the mixture chill in the fridge for at least 1 hour or overnight.
Add 2 cups of oil to a tall sided pan and preheat over medium high heat until the oil shimmers. Preheat oven to 350ºF
Scoop a ¼ to ⅓ cup of the chickpea mixture in your hand. Press into a 3 inch patty and then create a groove into the center and place a piece of the mozzarella cheese into the groove. Fold the chickpea mixture around the mozzarella cheese, to ensure cheese is in the center, and shape into a small patty.
Add the patties to the oil; be careful to avoid splashing the hot oil. Do not crowd or layer the fritters in the pan. Fry for 2 to 3 minutes. Using a slotted spoon, carefully turn over each fritter and cook for another 2 minutes. One by one, remove from the pan and place on a baking sheet. Continue until you have used up the mixture. Transfer to the oven and bake for 10 to 12 minutes. Serve alongside or on top of the dressed spring salad.

Storage Notes

This sturdy salad lasts for 3 to 4 days when stored in the refrigerator in a covered container. The fritters also keep well and last for 3 to 4 days in the refrigerator in a plastic bag or covered container. They can be reheated for a crispy outside with a quick pop in the oven on an oiled sheet pan, at 425ºF for 3 to 5 minutes.