Chickpea Walnut Patties with Mixed Greens
The toasted walnut crunch adds welcome texture to these burgers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 372 |
| pro | 12 g |
| total fat | 23 g |
| sat. fat | 3 g |
| carb | 35 g |
| fibre | 8 g |
| chol | 47 mg |
| sodium | 477 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 24% |
| vit A | 23% |
| vit C | 43% |
| folate | 77% |
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2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) lemon juice
Pinch each salt and pepper
6 cups (1.5 L) torn mixed salad greens
4 yellow cherry tomatoes, quartered
Patties:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chopped walnut halves, toasted
1/4 cup (50 mL) minced fresh parsley
1 egg
Preparation:
Patties: In skillet, heat oil over medium heat; fry onion, garlic, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes. Let cool.
In food processor, purée chickpeas until almost smooth. Transfer to large bowl; mix in onion mixture, walnuts, parsley and egg. Shape into four 3/4-inch (2 cm) thick patties. Place on waxed paper–lined baking sheet. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and crisp, about 10 minutes.
Meanwhile, in large bowl, whisk together oil, lemon juice, salt and pepper. Add salad greens and tomatoes; toss to coat. Serve with patties.
In food processor, purée chickpeas until almost smooth. Transfer to large bowl; mix in onion mixture, walnuts, parsley and egg. Shape into four 3/4-inch (2 cm) thick patties. Place on waxed paper–lined baking sheet. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and crisp, about 10 minutes.
Meanwhile, in large bowl, whisk together oil, lemon juice, salt and pepper. Add salad greens and tomatoes; toss to coat. Serve with patties.
Source
Get Grilling: Summer 2007
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