Chickpea Burger with Cucumber, Onion and Arugula

Ingredients

• Chickpeas1/2 cup (100 g)
• Onion1/3 count (50 g)
• Carrot1/2 medium (30 g)
• Egg1/2 count (28 g)
• Garlic Paste1/2 teaspoon (1 g)
• Oats2 tablespoon (20 g)
• Bread1 count (60 g)
• Pickles2 slice (14 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Chop some of the onion for the filling. Set 1 or 2 rings aside for the end.

3. 3

   Step 3

   Heat a pan over high heat and, once heated, add half the oil and spread.

4. 4

   Step 4

   Put the onion with the carrot, add salt and pepper and stir-fry for 3-5 minutes over medium heat until the onion is translucent. Turn off.

5. 5

   Step 5

   In the meantime, process or smash the cooked chickpeas.

6. 6

   Step 6

   Add the chickpea paste, beaten egg, garlic paste, salt, pepper and oats to a bowl.

7. 7

   Step 7

   Mix well until integrating and obtaining a mixture. You can let sit in the fridge for some minutes.

8. 8

   Step 8

   Shape into a patty and cook in the same pan with the remaining oil. It'll take 2-4 minutes per side.

9. 9

   Step 9

   In the meantime, slice the cucumber and cut the remaining onion into strips.

10. 10

    Step 10

    Cut the bread in half and make the burger by putting the cucumber, onion and chickpea burger. Optional: Arugula or any green leaf you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Burger with Cucumber, Onion and Arugula can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.