
Chickpea and brown rice veggie burgers with tomato salad
Ingredients
Chickpeas (15 oz)
1 cup(s), drained and rinsed
Long grain cooked brown rice
½ cup(s)
Dried plain breadcrumbs
2 Tbsp, whole-wheat preferred
Uncooked carrot(s)
3 tbsp(s), grated
Fresh parsley
2 tbsp(s), fresh, chopped
Uncooked scallion(s)
3 tbsp(s), minced (1 medium)
Cilantro
1 tbsp(s), fresh, chopped
Lemon zest
1 tsp(s)
Ground coriander
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Egg white(s)
1 large
Cucumber(s)
½ cup(s), diced
Sweet red pepper(s)
¼ cup(s), diced
Uncooked red onion(s)
2 tbsp(s), chopped, thinly slivered
Grape tomatoes
¼ cup(s), or cherry tomatoes, quartered
Fresh lemon juice
3 tbsp(s)
Olive oil
1 tbsp(s), extra-virgin
Fresh parsley
2 tbsp(s), fresh, chopped
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Cooking spray
2 spray(s)