Chickpea Burgers with Buckwheat Tabbouleh Salad
Makes: 6 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
Ingredients
Burgers
- 1 can chickpeas, drained
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/2 cup parsley, chopped
- 1/2 cup carrots, grated
- 1 tsp salt and pepper
Tabbouleh
- 2 cups cooked buckwheat*
- 1/2 cup green onion, chopped
- 1 cup cucumber, diced
- 1 cup tomatoes, diced
- 2 cups fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 clove garlic, minced
- 1/2 cup lemon juice
- 1/2 cup olive oil
- salt and pepper
Recipe Tips
*Buckwheat is not in the wheat family and is naturally gluten-free. The one risk is cross-contamination, so check for gluten-free brands.
Instructions
- For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
- Combine all tabbouleh salad ingredients and set aside.
- Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
- Add burgers to pan, cook 4-6 minutes on each side until golden.
- Serve with your favorite burger trimmings and the tabbouleh.
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