To Make the Cauliflower Fritters: Steam the cauliflower rice on the stovetop for 8 minutes or in the microwave for 5 minutes. Let cool, Place on a kitchen towel and wring the cauliflower out as much as possible, the drier the better. Let cool.
In a large mixing bowl, mix the cauliflower with the eggs, almond flour, parsley, salt, and pepper.
Heat a large fry pan over medium heat, add the oil.
Using your hands, scoop and handful of cauliflower batter (you will have enough for 8 patties) and gently place it into the hot pan and then press to form a thick patty. Repeat until you have filled the pan with 5 or so patties. Cook for 1 minute, cover the pan (so the egg cooks) for 4-5 minutes, then uncover and let cook until the edges have browned, flip and repeat on the other side. Remove the fritters from the pan and place on a paper towel lined plate. Repeat with the remaining batter.
To Make the Chickpea Chopped Salad: Mix all the salad ingredients together.
Pack the fritters and the salad into lunch size containers for an easy grab-n-go lunch.