Hummus Milanese – Skinny Taste

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Vegetarian Hummus Milanese made with chickpea flour cutlet topped with arugula salad, topped with canned chickpeas, tomatoes and fresh lemon.


Hummus Milanese

There is a restaurant nearby that makes this vegan Chickpea Milanese that I loved so much that I had to recreate it – with my own spin, of course! The Milanese is one of my favorite things to order when I go out. So, when I tried this plant, I thought it was a genius. Served with chickpea salad with arugula, tomatoes and fresh lemon. Chickpeas contain a lot of protein and fiber, which makes them versatile in vegetarian and vegan diets. I add them to my salads, replace potatoes with chickpeas when making breakfast and even eat them in place of chicken in my buffalo chickpea salad.

Hummus Milanese with arugula

What does Milanese style mean?

Milanese is a popular Italian dish made with veal, chicken or fish. The Milanese style is when the meat is covered with eggs and breadcrumbs and fried.

What are chickpea cutlets made of?

Healthy chickpea cutlets contain six ingredients.

  • Chickpea flour: If you’ve never cooked with chickpea flour (also called chickpea bean flour) before, it’s a protein-rich, gluten-free flour made from chickpeas. If you can’t find it in your regular supermarket, Whole Foods sells it, or you can order it online from Amazon.
  • Corn Starch
  • olive oil
  • spices: Garlic powder and kosher salt
  • Bread crumbs: Seasoned breadcrumbs give these pancakes extra flavor. To keep it gluten-free, use gluten-free panko or make it vegan with unusual crumbs.

How to make vegetable cutlets from chickpeas

  1. Mix the water, chickpea flour, cornstarch, olive oil, garlic powder, and salt in a bowl. The dough should hold well and be a little sticky. If it is too sticky, add a little more flour.
  2. Put the flour on your hands and roll the dough into a ball.
  3. Divide it into four balls and form four balls.
  4. Put the breadcrumbs in a flat bowl. Place a ball over the crumb and press it down until it is about a quarter inch thick. Turn it over to cover the other side with the crumbs.
  5. Repeat the process with the rest of the dough, then cook in a skillet over medium heat for 2 minutes on each side.

Note: I’ve tried making these pancakes in an air fryer but haven’t had the same amount of success. If you have leftovers, you can reheat them in the air fryer to prepare them. You can store chickpea cutlets in the refrigerator for 3 to 4 days.

Hummus Milanese

How to make cutlets from vegetable chickpeasHummus Milanese with arugula

More Hummus Recipes You’ll Love:

Hummus Milanese

7+

320 callus
10 protein
41 carbohydrates
13.5 Fats

Preparation time: 15th minute

Cooking time: 10 minute

total time: 25 minute

Vegetarian Hummus Milanese made with chickpea flour cutlet topped with arugula salad, topped with canned chickpeas, tomatoes and fresh lemon.

  • 4 ounce chickpea flour
  • 1 Tablespoon Corn Starch
  • 3 Tablespoon olive oil
  • 1 Teaspoon garlic powder
  • ┬Ż Teaspoon kosher salt
  • 1/2 cup Seasoned breadcrumbsAnd the or gluten-free panko (not used to making vegan)
  • 6 cups baby arugula
  • 1 cup Half cherry tomatoes or grapes
  • 1 cup canned chickpeasAnd the drained
  • 1 LemonAnd the sliced
  • Combine 1/3 cup water in a large bowl with chickpea flour, cornstarch, 1 tablespoon olive oil, garlic powder, and 1/2 teaspoon kosher salt.

  • Mix well with a spoon, it should hold together well to form a ball and only slightly sticky. If it is too sticky, add a little more flour.

  • Flour your hands and roll it into a ball. Divide the mixture into 4 servings and form 4 balls.

  • Place the breadcrumbs in a large shallow bowl, place a ball on top and press with your fingers adding some crumbs on top so your fingers don’t stick to form a thin slice about 1/4 inch thick. Flip to coat both sides with breadcrumbs.

  • Repeat with the remaining balls.

  • Heat two tablespoons of oil in a large skillet over medium heat. Cook the cutlets on both sides for 2-3 minutes on each side, until golden.

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

* Discard the remaining 3 tablespoons of breadcrumbs

service: 1cutletAnd the Calories: 320CaloriesAnd the carbohydrates: 41gAnd the protein: 10gAnd the Fat: 13.5gAnd the Saturated fat: 1.5gAnd the Cholesterol: 0.5mgAnd the sodium: 428.5mgAnd the the basic: 8.5gAnd the sugar: 5g

Key words: Chickpea Cutlet, Chickpea Milani, Vegetarian Dinner Ideas

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