Wash and dry produce.

Dice tomato into ¼-inch pieces. Halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon. Finely chop parsley. Drain and rinse half the chickpeas (all for 4 servings); pat dry with paper towels. Trim and discard root end from lettuce; separate leaves.

In a medium bowl, combine tomato, cucumber, 1 tsp shallot (2 tsp for 4 servings), and Greek vinaigrette. Season with a pinch of salt and pepper.

In a second medium bowl, combine yogurt, sour cream, lemon zest, 1 tsp parsley, and juice from one lemon wedge (2 tsp parsley and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Place chickpeas in a large bowl and mash with a potato masher or fork until almost smooth. TIP: It’s OK if there are some larger pieces.

To bowl with chickpeas, add oregano, garlic powder, half the tempura batter mix, half the feta, half the remaining parsley, remaining shallot, ⅓ cup water, and ¼ tsp salt (all the tempura batter mix, ⅔ cup water, and ½ tsp salt for 4 servings).

Whisk batter to combine. TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a measuring cup, carefully add ¼-cup scoops of batter. Use the bottom of the measuring cup to flatten into fritters. (TIP: You may need to cook fritters in batches.)

Cook until golden brown on bottom and bubbles evenly appear on top, 3-4 minutes. Flip fritters and cook 1-2 minutes more.

Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

Drain excess liquid from package of chicken*. Heat a drizzle of oil in large pan over medium-high heat. Add chicken, season with salt and pepper; cook until browned and cooked through, 4-6 minutes. Transfer to a plate; wipe out pan. Use this pan for fritters. 

Transfer fritters to a cutting board; cut in half.

Divide lettuce leaves between plates. Fill each with two fritter halves, salad, and remaining feta. Drizzle with lemon yogurt sauce. Garnish with remaining parsley and serve with remaining lemon wedges on the side.

Serve chicken with fritters and salad in lettuce wraps.