Vegan Chickpea Fritter Bowl With Spinach, Arugula, and Hummus
Try this simple chickpea fritter bowl for a quick lunch or light dinner. It’s vegan, gluten-free, and made with whole foods. The bowls themselves taste fresh and flavorful—plus, they’re easy to make.
After a weekend away in sunny San Diego, it’s so good to be back in my own kitchen. As a food blogger, I spend a lot of time here and sometimes need to get away from it. Not having to cook for myself for a few days is bliss, and I always return from these trips fresh, with a new enthusiasm for cooking and bursting with ideas I want to try, such as this Simple Chickpea Fritter Bowl.
I returned from this trip realizing that the reason I often get tired of cooking is that I overcomplicate it. I love elaborate meals, but even when I’m cooking something simple I can’t help adding extra touches and ingredients. This becomes time-consuming and sometimes exhausting! So going forward, I plan to create a larger amount of simpler recipes that still nourish the body and appetite but are easy to make for anyone who doesn’t have a lot of time to spare, including me.
This Simple Chickpea Fritter Bowl is just that! It’s delicious as well as being quick and simple to make, taking only 30 minutes to assemble. The fritters themselves are packed full of plant protein from the chickpeas and have a satisfying garlicky taste. You’ll get even more protein from the hummus, and one of these bowls will provide at least three of your five to ten daily servings of fruit or veg. Yay!
Vegan Chickpea Fritter Bowl With Spinach, Arugula, and Hummus
Ingredients
- For the chickpea fritters
- 1 398ml can chickpeas
- 4 spring/green onions, sliced thinly
- 2 large cloves garlic, crushed
- 1 tbsp ground flax seed
- ¼ tsp turmeric (for color)
- 1 tbsp olive or avocado oil, plus more for oiling tray
- ½ tsp sea salt
- ¼ tsp black pepper
- For the bowls
- 1 packed cup spinach and arugula/rocket
- 16 cherry tomatoes
- Large scoop of your favorite hummus
Instructions
- Pour the chickpeas into a large mixing bowl and knead with your hands until they're almost totally broken down (about 1 minute).
- Add in all other ingredients and continue to knead the mixture by hand until all ingredients are combined.
- Put the mixture aside for ten minutes, so it can firm up. Meanwhile switch on your oven's grill/broiler and place a baking tray lightly coated with oil beneath it to warm.
- Form the chickpea mixture into four equal patties and place on the warmed baking tray.
- Grill the fritters for four to six minutes, until lightly browned on top.
- Flip the fritters and also add the cherry tomatoes to the baking tray. Grill everything for another four to six minutes, ensuring the tomatoes don't burn (they cook quickly!). Remove from the oven.
- To serve
- To assemble the two bowls, create a base of spinach and rocket/arugula in each, and place the fritters on top. Add the cherry tomatoes and a scoop of your favorite hummus, and they're ready to eat!
On the hunt for more delicious, yet equally healthy, recipes? Try making this vegan plum and fig salad with hazelnuts. In addition to plums, figs, and hazelnuts, this recipe features pea sprouts, coconut sugar, vanilla extract, ground cinnamon, and a cashew cream dressing.
You can also try making this simple and satisfying vegan salad bowl with potatoes and tahini dressing. The recipe features air-fried potatoes and a zesty tahini dressing. The dressing is made with tahini, lemon juice, water, oil, nutritional yeast, vinegar, maple syrup, onion powder, salt, and lemon zest.
This recipe was republished with permission from Vancouver With Love.
