Crispy Chickpea Fritter Salad

Crispy Chickpea Fritter Salad

with Pickled Red Onion, Cucumber and Yogurt Dressing

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We infuse these easy chickpea fritters with Moroccan spice flavours - it's so irresistible that we think you'll want to make them over and over!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can


2 tbsp



2 unit

Pita Bread


2 tbsp

All-Purpose Flour


1 tbsp

Moroccan Spice Blend

10 g


1 unit


10 g


100 g

Greek Yogurt


½ cup

Panko Breadcrumbs


113 g

Green Leaf Lettuce

2 unit

Mini Cucumber

56 g

Red Onion

¼ cup

Feta Cheese, crumbled


Not included in your delivery

½ tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Calories597 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber13 g
Protein24 g
Cholesterol17 mg
Sodium688 mg
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Cut the cucumbers into 1/4-inch rounds. Zest, then juice the lemon. Roughly chop the parsley. Mince or grate the garlic. Drain the chickpeas.


Pickle the red onion: Heat a small pan over medium-low heat. Add the onion, sugar, lemon juice and 1 tbsp water. Cook, until the onion softens, 3-4 min. Season with salt. Set aside.


Make the fritter mixture: In a medium bowl, using a fork or potato masher, coarsely mash the chickpeas and hummus. (TIP: The mixture will be lumpy not smooth!) Stir in the flour, lemon zest, spice blend, half the parsley and half the garlic. Season with salt and pepper.


Cook the fritters: Pour the panko in a small bowl. Divide the fritter mixture into 6 portions. Roll into balls and coat in the panko. Flatten the balls into patties. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the patties. Cook until golden brown and crispy, 2-3 min per side. Transfer to a paper towel-lined plate.


Make the salad: In a large bowl, stir the yogurt, pickled onions and liquid, remaining parsley, remaining garlic with a drizzle of oil. Season with salt and pepper. Add the lettuce, cucumber and remaining parsley. Toss to coat.


Warm the pita: Heat the same pan over medium heat. Add the pita to the dry pan. Cook, until brown and warmed through, 1-2 min per side.


Finish and serve: Divide the salad between plates. Top with the chickpea fritters. Sprinkle with feta and serve with pita to the side. Enjoy!