[vc_row][vc_column][vc_column_text]Chickpeas are a very affordable source of protein and this can recipe can help you get a burger in even on Meatless Monday! [vc_empty_space height=”20″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]200g tinned chickpeas, drained and rinsed
10g fresh flat-leaf parsley, roughly chopped
1 small handful baby spinach leaves
pinch of ground cumin
pinch of ground paprika
1 garlic clove, crushed
sea salt and ground black pepper, to taste
1 large egg, lightly whisked
15g semi-dried tomatoes, finely chopped
zest and juice of ½ lemon
20g breadcrumbs
2 tsp cornflour
2 whole-wheat burger buns
1 medium tomato, sliced
½ medium cucumber, sliced
½ small red onion, thinly sliced
1 small handful lettuce leaves [mkdf_accordion_tab icon_pack=”” title=”Ingredients – Lemon Caper Yoghurt”][vc_column_text]100g low-fat plain yoghurt
1 tsp lemon juice
½ tsp lemon zest
2 tsp capers, rinsed and finely chopped
2 tsp parsley, finely chopped [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]

1. Place the chickpeas, parsley, spinach, cumin, paprika, garlic, salt and pepper in a food processor and pulse until coarsely chopped and the mixture comes together. Transfer the mixture to a mixing bowl.
2. Add the egg, semi-dried tomatoes, lemon juice, lemon zest, breadcrumbs and cornflour and mix until well-combined. If the mixture is too wet, add a teaspoon of cornflour at a time until the mixture is firm enough to handle.
3. Shape the chickpea mixture into 2 even patties. Place on a plate and cover with plastic film and refrigerate for 30 minutes.
4. Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
5. Place the patties on the lined baking tray and brush lightly with olive oil. Bake for 15 minutes, then turn carefully and cook for a further 15 minute. Remove from the oven and set aside to rest for 5 minutes.
6. To make the lemon-caper yoghurt, whisk the yoghurt, lemon juice, lemon zest, capers and parsley together in a small bowl. If the sauce is a too thick add a little water at a time until the desired consistency is reached.
7. To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer the lettuce, patty, tomato, cucumber and onion. Drizzle over the lemon caper yoghurt and top with the other half of the bread roll.

I hope you enjoy!

Source Author: Kayla Itsines [/mkdf_accordion][mkdf_separator position=”center” color=”#eaeaea” border_style=”solid” width=”400″ thickness=”1″][/vc_column][/vc_row]