Coat an 8x8 baking dish with 1 tsp vegetable oil. In a medium saucepan, whisk together the garbanzo bean flour, ½ tsp salt, and 1½ cups water. Place the saucepan over medium heat and cook, stirring often, until mixture thickens and steam spouts, about 8 to 10 minutes. Pour the batter into the prepared baking dish and chill in the refrigerator until firm, about 15 minutes. Rinse the saucepan.
Add the midnight grains and 1¼ cups water to the medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, about 20 to 25 minutes. Let the grains stand for 5 minutes, covered and off of the heat.
Place a large nonstick skillet over medium-high heat and add the pumpkin seeds. Cook until fragrant and toasted, about 2 to 3 minutes. Transfer to a large bowl to cool. Thinly slice the radishes and add to the large bowl along with the Arcadian greens.
Grate the cucumber on the largest side of a box grater. Squeeze the excess water out of the cucumber and add grated cucumber to a medium bowl. Chop the dill fronds and add to the bowl. Halve the lemon and add just 1 tbsp lemon juice along with the Vegenaise and a pinch of salt to the bowl. Stir the tzatziki sauce and place in the refrigerator until you’re ready to serve.
Check if the middle of the batter is firm to the touch. If so, slice into 6 squares and transfer them to a cutting board. Place the large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the chickpea squares. Cook until brown and crisp, about 2 to 3 minutes per side. Transfer the chickpea fritters to a paper-towel-lined plate and sprinkle with salt.
Add just 2 tsp lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to the green salad and toss. Cut any remaining lemon into wedges. Divide the midnight grains and chickpea fritters between plates. Drizzle with tzatziki sauce and serve with green salad and lemon wedges. Enjoy!