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Celiac, Gluten-free

Chickpea Burgers with Buckwheat Tabbouleh Salad

Serves 6

Free of: Gluten and all top allergens

Ingredients

Burgers

  • 1 can chickpeas, drained
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup carrots, grated
  • 1 tsp salt and pepper

Tabbouleh

  • 2 cups cooked buckwheat*
  • 1/2 cup green onion, chopped
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 2 cups fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 clove garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • salt and pepper

Method

  1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
  2. Combine all tabbouleh salad ingredients and set aside.
  3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
  4. Add burgers to pan, cook 4-6 minutes on each side until golden.
  5. Serve with your favorite burger trimmings and the tabbouleh.
*Note: Buckwheat is not in the wheat family and is naturally gluten-free. The one risk is cross-contamination, so check for gluten-free brands.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

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