Chickpea Chicken Cutlet Vegan Recipe

Name: Chickpea Chicken Cutlet Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas, cooked, canned; 2 tablespoons extra virgin olive oil; 1/2 cup plain breadcrumbs; 1/4 cup vegetable broth; 2 tablespoons soy sauce; 2 garlic cloves, minced; 1/2 teaspoon lemon zest, finely grated; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon paprika; 1/4 teaspoon dried rubbed sage; olive oil, for pan frying

Servings: persons

1 cup chickpeas, cooked, canned
2 tablespoons extra virgin olive oil
1/2 cup plain breadcrumbs
1/4 cup vegetable broth
2 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon lemon zest, finely grated
1/2 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/4 teaspoon dried rubbed sage
olive oil, for pan frying

1
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes.
2
Preheat a large nonstick skillet over medium heat.
3
Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.
4
Add a moderately thin layer, approximately 2 Tbsp., olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets.
5
The cutlets are ready when lightly browned and firm to the touch.
6
Oven baked chickpea cutlets:
7
Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chickpeas, cooked, canned, 2 tablespoons extra virgin olive oil, 1/2 cup plain breadcrumbs, 1/4 cup vegetable broth, and more.

Yes, Chickpea Chicken Cutlet Vegan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Chicken Cutlet Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions