Chickpea and Zucchini Fritters with Salad

Ingredients

• 15 oz canned chickpeas
• 2 medium zucchini
• ½ cup all-purpose flour
• 1 egg
• ¼ red onion
• 2 clove garlic
• ¼ cup fresh parsley
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp olive oil
• 5 oz mixed greens
• 1 cup cherry tomatoes
• ½ cucumber
• ½ lemon

Steps

1. Drain and rinse chickpeas, then mash them coarsely in a bowl. Grate zucchini, squeeze out excess water, and add to the chickpeas.
2. Finely chop red onion, mince garlic, and chop parsley. Add to the chickpea mixture along with flour, egg, cumin, paprika, salt, and pepper. Mix well until combined.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Form the mixture into 8-10 small fritters.
4. Cook fritters for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside.
5. Prepare the salad: combine mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl. Drizzle with 2 tablespoons of olive oil and squeeze lemon juice over the top.
6. Serve the warm chickpea and zucchini fritters immediately alongside the fresh salad.