About recipe

Eating more plants can have a positive impact on your health, and is good for the environment. Start small by swapping one meal a week for a plant-forward dish. This chickpea based burger is a great choice!

Ingredients (serves 1)

BURGER INGREDIENTS

• 14 oz canned low-sodium chickpeas, rinsed & drained
• 1 carrot, diced
• 1/2 cup feta cheese, crumbled
• 1 egg
• 1 shallot, minced
• 1 garlic clove, minced
• 1/2 tsp oregano
• 3/4 cup bread crumbs
• Salt and pepper to taste

YOGURT DIP INGREDIENTS

• 1/2 cup plain Greek yogurt
• 1-2 tablespoons lemon juice
• 1-2 teaspoons dried dill (or 1-2 tablespoons fresh)
• 1 garlic clove, minced

Preparation

BURGER DIRECTIONS

1. Add chickpeas, carrot, feta, egg, shallot, garlic, and oregano to a food processor. Blend until combined.
2. Season with salt and pepper. Stir in the breadcrumbs.
3. Form into 4 burgers.
4. Refrigerate for 15 minutes to firm up the patties.
5. Spray a pan with cooking spray. Cook for 4-5 minutes per side until toasted and cooked through.

YOGURT DIP DIRECTIONS

1. Add all ingredients to a small bowl. Stir to combine.