Greek Zucchini Waffles with Chickpea Salad

Savoury zucchini waffles with a Greek chickpea salad.

I’m feeling so happy today… Just received a box of fresh veggies & fruit. Time to do some cooking!

Who says waffles need to be sweet? While I definitely can enjoy a sweet waffle drizzled with (lots!) of maple syrup, I love savoury waffles even better.

For this recipe, I made savoury zucchini waffles hot of the iron, topped with a Greek chickpea salad. Do I hear a YUM?!

The waffles are made with a mix of grated zucchini, spelt flour and corn meal for a crunchy finish. Lemon zeste for a zingy twist, spring onions for a refreshing sparkle and nooch for a cheesy balance.

Waffles done, over to the toppings. CHICKPEAS! I’m Anna Sue, I’m a chickpea addict… They are a gift from heaven! The things you can do with chickpeas! In this case I roasted ‘em in the oven with cumin and oregano, simple but effective.

And of course veggies, we’re vegans,… Hey, I’m Anna Sue, I’m a veggie addict…

To finish the waffles, a final drizzle of tahini. I’m Anna …I’m a…

My favourite things combined in a meal! These savoury zucchini waffles work equally well for breakfast, lunch/brunch or dinner.  Try it, love it! And as a bonus your kitchen will be filled with a mouth-watering aroma as the waffles bake.

Can you make the waffles in advance?                  

Yes you can! Make the waffles and simply reheat and re-crisp them in the oven or in the toaster for a single serving.

Make a waffle bar!

Set out the hot zucchini waffles along with the Greek salad and crispy chickpeas in a bowl and let your friends and family stack up their own meal! And don’t forget, some ice cold drinks!

These Greek zucchini waffles are delicious, comforting and dare I say even better than a sweet waffle!

…waffle it!

Need more lunch inspiration? 

Spinach Crepes with Thyme Roasted Sweet Potatoes & Walnut Sauce

Summer Salad with Cantaloupe Melon, Coconut Bacon & Cheese Truffles

Lemon – Rosemary Seitan Cutlets with Caramelized Corn + Peach – Avocado Salad

Kale – Tofu Scramble

Rhubarb – Ginger Sheet Cake

If you make these zucchini waffle stack, send it to me! Tag your pictures on Insta @chillies_for_chocolate, so I can drool from afar. You can also share your pics on my Facebook page under my post.

If you like this recipe, pin it on Pinterest or share it on Facebook. As you know I share all my recipes on this blog for free, so if you share them, I would be so grateful!

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Greek Zucchini Waffles with Chickpea Salad

vegan, nut free, soy free


Makes 8-10 waffles (depending on their size):


For the zucchini waffles:

For the flax egg:

2 tbsp ground flax seeds

4 tbsp water

Wet ingredients:

½ cup water

2 tbsp olive oil

Dry ingredients:

¾ cup spelt flour

¼ cup corn meal

2 tbsp nutritional yeast

2 tsp baking powder

¼ tsp baking soda

½ tsp fleur de sel (or coarse sea salt)


1 zucchini, coarsely grated

1 spring onion, finely chopped

Zest of 1 lemon

For the Greek chickpea salad:

For the chickpeas:

2 cups cooked chickpeas

1 tbsp oil

2 tsp cumin

1 tsp dried oregano

Pepper & salt

For the salad:

1 medium cucumber, chopped

3 large tomatoes, chopped

1 medium red onion, thinly sliced

½ cup roughly chopped flat leave parsley

Kalamata olives

For the dressing:

2 tbsp olive oil

3 tbsp lemon juice

1 tsp Dijon mustard

¼ tsp dried oregano

Pepper & salt


Drippy tahini



For the zucchini waffles:

Place the grated zucchinis in a colander and squeeze out as much water as possible.

Prepare the flax egg:

In a bowl, mix the ground flax seed with the water. Let it sit for 5 to 10 minutes, until a gel has formed.

For the waffles:

Add the wet ingredients to the flax egg. Stir in the dry ingredients.
Fold in the grated zucchinis and lemon zest. Let the batter sit whilst the waffle iron is heating.

The batter should be thick in consistency, but spreadable. If too thick, add extra milk. If too thin, add extra spelt flour.

Lightly grease the waffle iron and spoon the batter (about ¼ cup) into the waffle iron. Bake the waffles according to waffle iron’s instructions. (Mine took five minutes at stand six)

Keep warm in the oven.

For the Greek chickpea salad:

For the chickpeas:

Preheat the oven to op 180° Celsius. Line a baking tray with parchment paper.

Combine oil and cumin and oregano, season with salt & pepper and toss in the chickpeas.

Arrange the chickpeas on the baking tray. Bake for 20 minutes or until crispy, stirring halfway through.

For the salad:

Mix the ingredients for the salad, drizzle with the dressing.

For the dressing:

In a small bowl, combine the ingredients for the dressing. Season with salt and pepper.


Place a few waffles on a plate. Serve with the Greek salad and crunchy chickpeas, drizzle with some tahini. Enjoy!



Like spicy food? Add a good pinch of chilli powder to the chickpeas.

© 2020, Chillies for Chocolate. All rights reserved.


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