
Chickpea & brown rice veggie burgers with tomato salad
8
6
5
SmartPoints® value per serving
Total Time
42 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Forget the meat. You won’t even miss it with these vegetarian burgers that are packed with fresh summer flavors and then topped with a homemade chopped salad. If you like black beans, you could use them instead of the chickpeas. We tried this recipe using a blender instead of a food processor, but the consistency of the burgers was too fine and did not hold up well. The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly. They’re excellent on buns, as shown here, and also
great on their own.
Ingredients
Chickpeas
1 cup(s), drained and rinsed
Long grain cooked brown rice
½ cup(s)
Shredded carrot(s)
3 Tbsp
Uncooked scallion(s)
3 Tbsp, minced (1 medium)
Fresh parsley
2 Tbsp, fresh, chopped
Dried plain breadcrumbs
2 Tbsp, whole-wheat preferred
Cilantro
1 Tbsp, fresh, chopped
Lemon zest
1 tsp
Ground coriander
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Egg white(s)
1 large, Salad
Plain hamburger bun
4 item(s)
Cucumber(s)
½ cup(s), diced
Sweet red pepper(s)
¼ cup(s), diced
Grape tomatoes
¼ cup(s), or cherry tomatoes, quartered
Fresh lemon juice
3 Tbsp
Uncooked red onion(s)
2 Tbsp, chopped, thinly slivered
Olive oil
1 Tbsp, extra-virgin