Today I served chickpea and vegetable saltimbocca. They were supposed to be croquettes, but during cooking, they decided to take some liberties! The result? Small bites, soft inside and crispy outside, perfect to serve as a light main dish and also ideal for a lunch box (the schiscetta!). I made them with chickpeas, leeks, zucchini, and carrots, a simple and wholesome mix. They are crispy just right thanks to a breadcrumb and cheese coating, yet delicate and flavorful. I must admit that initially, I thought not to publish them since they didn’t have the shape I imagined. But then I tasted them and changed my mind: they’re too good to keep off the blog! In short… an unpretentious, genuine, and versatile dish just like I love. Serve them with a fresh salad or enjoy them on their own: you will see that none will be left!
Other saltimbocca recipes you might be interested in:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Saltimbocca
- 8.5 oz canned chickpeas (drained weight)
- 7 oz zucchini (weight without waste)
- 1.75 oz carrot (weight without waste)
- 1.75 oz leek (weight without waste)
- 1.35 tbsp vegetable broth
- 0.3 cup type 1 flour
- 0.7 oz breadcrumbs
- 0.9 oz Grana Padano cheese, grated (or Parmesan)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
- breadcrumbs
- Grana Padano cheese, grated (or Parmesan)
Tools
- 1 Sieve
- 1 Grater medium holes
- 1 Mezzaluna
- 1 Pan
- 1 Hand blender
- 1 Mixing bowl
- 1 Baking tray
- Parchment paper
Preparation of Chickpea Saltimbocca
Drain the chickpeas from their liquid and rinse them thoroughly under running water.
Trim the zucchini and the carrot, wash them and grate them with a medium-hole grater.
Clean the leek by removing the darker green part and the roots, slice it into rings and chop it finely. I used a mezzaluna.
Heat a few tablespoons of oil before adding the leek along with a few tablespoons of water.
Let it soften for a couple of minutes on low heat, then add the carrots, zucchini, a generous pinch of salt, and a good grind of black pepper. Continue cooking for 5 minutes, stirring often. Then turn off the heat and let it cool slightly.
Meanwhile, transfer the chickpeas into a hand blender container along with 20 ml (about 1.35 tbsps) of broth or water. If using water, add a pinch of salt. Blend until a firm and homogeneous mixture is obtained.
Transfer it into a mixing bowl, add the vegetables, and mix well.
Then, add the flour, breadcrumbs, a bit of chopped parsley, and grated cheese, and mix all the ingredients well. You will get a rather soft mixture, but if it is excessively soft, add a bit more cheese or flour. Adjust the salt if necessary.
Take 45/50 g of mixture and shape it into meatballs/croquettes.
Then, roll them in a mixture of breadcrumbs and grated cheese. Feel free to eyeball these two ingredients, and as I always say when making these coatings, prepare a little at a time as you need more.
Arrange the meatballs on a baking tray lined with parchment paper and drizzle them with a little oil.
Bake the chickpea and vegetable saltimbocca in a preheated static oven at 356°F for 25 minutes plus a few minutes in grill function until golden. Since there is no egg in the mixture, they will flatten slightly and not retain the classic croquette shape. That’s why I named them so. Remove from the oven and enjoy them hot. Enjoy! Paola
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