Tandoori Chickpea Burgers

Preheat your oven to 375°F. Destem the kale and tear the leaves into bite-sized pieces. Add the kale to a baking sheet, toss with 1 tbsp olive oil and a pinch of salt. Bake the kale chips in the oven until the edges are golden brown, about 8 to 12 minutes.

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 8 to 10 minutes.

Dice the cucumber. Roughly chop the cilantro. In a small bowl combine the Vegenaise, diced cucumber, and chopped cilantro. Mix the cucumber raita well to combine.

Drain and rinse the chickpeas. Add the chickpeas, cooked quinoa, gluten-free breadcrumbs, tandoori spice, and 1 tsp salt to a food processor. Pulse until just combined, scraping down the sides as necessary. Divide the burger mixture into 4 equal portions. Press firmly to form 4 patties, about ¾ of an inch thick each.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tandoori chickpea burgers and cook until crispy and cooked through, about 5 to 6 minutes per side.

Seperate the lettuce leaves. Lay the lettuce leaves onto plates and top with the tandoori chickpea burgers, cucumber raita, and tomato chutney. Serve with kale chips and enjoy!