This recipe is straight from McKel Hill, MS, RDN, LDN, Dietitian and Founder of Nutrition Stripped, and it’s part of our “Back to the Table” SB Challenge, where we feature seven recipes each Sunday, for three weeks, and challenge our readers to gather around a home-cooked meal each night! At Nutrition Stripped, McKel encourages meal planning as a simple way to take the guesswork out of healthy eating, so much that she created the Guide to Master Meal Planning. By setting aside a “batch cooking day,” you can make enough food to include in meals throughout the entire week, which comes in handy when life gets in the way. These recipes are geared toward meal prep in their versatility; you can make them ahead of time, then just add your toppings, dressings and fresh components when it’s time to enjoy. Bonus: they all keep well in air-tight glass containers.
Simple Chickpea Burgers by McKel Hill of Nutrition Stripped
Here, McKel shares her recipe for a simple chickpea burger. Easily finished with a number of tasty toppings, this veggie burger is surprisingly versatile! McKel says, “It’s packed with plant-based protein from chickpeas, and added spices give it a boost of flavor to rival your favorite black bean patty.”
If you’re looking for something to shake up your meal even further, McKel says these are her favorite topping combinations: radish salad + mustard, lemon-lime guacamole + salsa, mint chutney + extra herbs, cashew cheese + lettuce + tomato, and vegan tzatziki + fresh veggies.
If you make this dish, please tag McKel on Instagram at @nutritionstripped, StyleBlueprint at @styleblueprint and use the hashtags #sbchallenge #mySBplate. We want to cheer you on!
There are so many ways to enjoy these versatile burgers!
See original recipe RIGHT HERE on Nutrition Stripped.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup chopped sweet onion
- 1 egg, beaten
- 2 tablespoons chickpea flour (or other gluten-free flour)
- ½ cup nutritional yeast
- ¼ cup rolled oats
- 1 cup hemp seeds
- ½ cup ground pecans
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, adjust to taste
- Pinch of red pepper flakes, adjust to taste
- Freshly ground black pepper, adjust to taste
- 1, 15
ounce can chickpeas, drained, rinsed and dried
- Preheat oven to 350 degrees.
- In a medium heated skillet, add 1 tablespoon olive oil and onion. Saute chopped onion for 2-4 minutes until it starts to soften. Add minced garlic with a pinch of sea salt and black pepper. Continue to cook for about 2 minutes until fragrant.
- In a food processor or blender, combine the sauteed onions and garlic with nutritional yeast, hemp seeds, egg, chickpea flour, ground pecans, oats, spices, remaining olive oil (2 tablespoons), and chickpeas. Pulse together until the mixture is well blended.
- Pour this mixture out into a large mixing bowl. Adjust seasonings to taste before you start shaping these into burger sized patties. Use a little olive oil or water to coat your hands to prevent the chickpea patties from sticking, repeat until all of the
batter is used. - Bake for about 20 minutes or until patties
are golden brown. Serve with agluten free bun or lettuce wrap and top with desired toppings.
For more Nutrition Stripped recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”
