Chickpea and Brown Rice Veggie Burgers with Tomato Salad

           Candida Program Friendly, Easy, Entrees, Recipes
Chickpea and Brown Rice Veggie Burgers with Tomato Salad
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Ingredients:

½ cup canned chickpeas, drained and rinsed

¼ cup cooked brown rice

1 Tablespoon quick cooking oats

1 ½ Tablespoon shredded carrots

1 Tablespoon parsley, fresh, chopped

1 ½ Tablespoon scallion, minced

1 Tablespoon cilantro, fresh, chopped

½ teaspoon lemon zest

¼ teaspoon salt

½ large egg white

Salad

¼ cup cucumber, diced

2 Tablespoons sweet red/yellow/orange pepper, diced

1 Tablespoon red onion, thinly slivered

4 grape tomatoes, or cherry tomatoes, quartered

1 Tablespoon parsley, fresh, chopped

1 ½ Tablespoons fresh lemon juice

½ Tablespoon olive oil, extra-virgin

Salt to taste

Directions:

To make burgers, place chickpeas in bowl of a food processor; pulse for 10 second intervals until a course texture is reached, about 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.

Spoon chickpea-rice mixture into a large bowl. Add oats, carrots, 1 Tablespoon of parsley, scallion, cilantro, lemon zest, ¼ teaspoon of salt; mix to combine. Add egg white and mix again to combine; refrigerate for a minimum of 10 minutes and up to overnight.

To make salad, combine salad ingredients in a medium bowl; toss to combine and set aside.

Off heat, coat a grill rack or grill pan with cooking spray; heat grill or grill pan over medium-high heat.

Form chickpea-rice mixture into 2 burgers. Off heat, coat tops of burgers with cooking spray.

Grill burgers, without moving them, until golden brown and crispy, about 6 to 8 minutes. Carefully flip burgers and cook until golden brown and crispy on other side, about 6 to 8 minutes more. Serve burgers with salad.

Makes 2 servings

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