Recipe

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• 1 cucumber, quartered and sliced (1 cup)
• 1 cup cherry tomatoes, quartered
• 2 green onions, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup crumbled reduced-fat feta cheese
• 1 cup chickpea flour
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 (15 oz) can chickpeas, rinsed and drained
• 4 green onions, chopped (1/2 cup)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, minced (2 tsp.)

• 1 To make Topping:.
• 2 Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Gently stir in feta crumbles. Season with salt and pepper, if desired, and set aside.
• 3 To make Croquettes:.
• 4 Whisk together chickpea flour, cumin, chili powder, and salt in bowl. Whisk in 3/4 cup hot water. Stir in remaining ingredients, and season with salt and pepper, if desired.
• 5 Coat nonstick skillet with cooking spray; heat over medium heat. Scoop 4 1/4-cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3 to 4 minutes, or until golden.Flip with spatula, and cook 3 to 4 minutes more. Repeat with remaining chickpea mixture. Serve each Croquette topped with greek salad topping.