Spring Green Chopped Salad with Cheesy Chickpea Fritters - Earth in Color

Ingredients

• 1 large fennel bulb
• 1 large green apple, (cut in quarters and core removed)
• 1 lemon, (juice and zest)
• 2 to 4 cups baby kale, (stems removed)
• 2 spring scallions, (cut into ½-inch pieces)
• ½ large seedless cucumber or one whole thin zucchini, (cut into ½-inch pieces)
• 1 cup fresh pea shoots, (optional)
• 3 cups avocado oil
• 3 16-ounce can chickpeas, (rinsed)
• ½ cup all purpose flour
• 2 large eggs
• 2 Tsp cumin
• 1 clove peeled garlic, (grated)
• 1 lemon, (zested and juiced)
• 1 Tsp kosher salt
• 1 Tsp freshly ground black pepper
• ¼ Tsp baking soda
• 4 ounces low moisture mozzarella cheese, (cut into ½-inch cubes)
• 1 ½ cup vegan mayonnaise, (such as Veganaise)
• 1 large avocado or 2 small avocados, (peeled and mashed)
• ½ cup avocado oil
• 2 lemons, (zested and juiced)
• ½ small bunch mint, (about ¼ cup leaves)
• 3 bunches of herbs (any combination of basil, cilantro, parsley, or dill) about ¼ cup each