Quinoa Tabbouleh Chickpea Burger With Beet Ketchup & Roasted Peaches Recipe

Name: Quinoa Tabbouleh Chickpea Burger With Beet Ketchup & Roasted Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned chickpeas, drained and rinsed; 3/4 cup quinoa tabbouleh; 1 teaspoon paprika; 1 teaspoon cayenne; 2/3 cup chickpea flour; 1 large egg, lightly beaten (eliminate to make recipe vegan); 6 cloves garlic, finely minced; 1/2 small onion, peeled and roughly chopped; 1/2 teaspoon ground black pepper; large handful fresh mint, chopped; grapeseed oil for frying; salt to taste; 3 large ripe peaches; 1-2 tablespoons coconut oil; 1 teaspoon cinnamon

Servings: persons

3 cups canned chickpeas, drained and rinsed
3/4 cup quinoa tabbouleh
1 teaspoon paprika
1 teaspoon cayenne
2/3 cup chickpea flour
1 large egg, lightly beaten (eliminate to make recipe vegan)
6 cloves garlic, finely minced
1/2 small onion, peeled and roughly chopped
1/2 teaspoon ground black pepper
large handful fresh mint, chopped
grapeseed oil for frying
salt to taste
3 large ripe peaches
1-2 tablespoons coconut oil
1 teaspoon cinnamon

1
In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won't hold.
2
Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste.
3
Divide the mixture into eight, and pat each portion into a round, flat patty.
4
Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart.
5
Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
6
For the roasted peaches, Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.
7
To assemble: Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy's Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun.
8
Enjoy!

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups canned chickpeas, drained and rinsed, 3/4 cup quinoa tabbouleh, 1 teaspoon paprika, 1 teaspoon cayenne, and more.

Yes, Quinoa Tabbouleh Chickpea Burger With Beet Ketchup & Roasted Peaches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Tabbouleh Chickpea Burger With Beet Ketchup & Roasted Peaches

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