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.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 8 vine-ripened tomatoes
• 1 cup (250 mL) fresh black olives, pitted
• 1 bunch fresh basil
• 1/4 cup (60 mL) extra virgin olive oil
• 1/2 tsp (2.5 mL) freshly ground pepper

Method

1. Slice tomatoes and arrange on serving plate or platter.
2. In a blender, combine olives and oil. Purée just until combined (do not over-blend).
3. Spoon olive mixture over tomatoes, season with freshly ground pepper.
4. Garnish with basil and serve.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.