Tandoori Chickpea Burgers with Pickled Garlic & Carrot Fries

Tandoori Chickpea Burgers

with Pickled Garlic & Carrot Fries

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dinner

Pickling vegetables and fruit is easier than you think, and it all starts with a nice vinegar and a pinch of sugar. Here, we’ve chosen to use fresh garlic and shallots, whose flavor is usually sharp, but takes on a mellower, sweeter tone once pickled. This dish is packed with flavor, and nutrition, so get ready for a hearty meal.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
810
FAT
23g
CARBOHYDRATES
120g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 shallot
  2. 4 cloves garlic
  3. 1 cucumber
  4. 2 radishes
  5. 13.4 oz chickpeas
  6. 2 carrots
  7. ½ cup quinoa
  8. ¼ cup + 1 tbsp apple cider vinegar
  9. 2 tsp turbinado sugar
  10. 3 tbsp Follow Your Heart Soy Free Vegenaise
  11. 1 tsp dried dill
  12. ½ cup gluten free panko breadcrumbs
  13. 2 tsp tandoori spice
  14. 1 roma crunch lettuce
  15. 2 tsp olive oil*
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
  19. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Baking sheet
  • 2 small saucepans with lids
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare produce and bake fries
2
Cook the quinoa
3
Prepare the pickled garlic and sauce
4
Prepare the burger mix
5
Cook the burgers
6
Serve