Chickpea burger recipe with simple slaw
To celebrate National Vegetarian Week we have crafted another vitamin packed recipe for you lovely bunch- our signature summer lentil burger.
Our special burger is a perfect meat alternative and packed full of B vitamins, iron, magnesium, potassium and zinc.
As a rich source of vitamins, minerals and fibre, chickpeas may offer a variety of health benefits, such as improving digestion and reducing the risk of several diseases. Additionally, these golden beauties are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
We’ve also created a healthy cream-free coleslaw, which makes a lovely alternative to heavier mayo laden versions. The inclusion of fennel bumps up the vitamin C and mineral content and is great for digestion.
This is a great summer lunch or dinner recipe for the whole family, so let’s get started!
Ingredients: serves 4
400g tin chickpeas – drained
350g sweet corn – drained
6 tbsp tomato puree
1 tbsp paprika
1 tbsp cumin
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1 bunch coriander leaves
Jalapeno chilies (optional)
- Combine the chickpeas, sweetcorn and tomato puree into a large mixing bowl and using a potato masher, give it a good mash, leaving a few chunks is great for texture.
- Finely chop the coriander then combine with the other spices and rice flour then mix in
- Get your hands involved and form into burger patties then grill on a medium heat for about 8 minutes on each side.
- Great on their own or in a burger bun.
Simple Fresh Slaw
1/2 red cabbage (small, shredded)
2 carrots (medium, coarsely grated)
1 fennel bulb (cut into quarters and shredded)
2 shallots (thinly sliced)
2 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
1 tsp honey
Salt & pepper to taste
Shred or slice up all your veg and, give the dressing a quick mix, combine the two and that’s it! Serve alongside your burger!
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