Crispy Chickpea Burger & Roasted Veggie Plate

Ingredients

• 1 can (15 oz / 400g) chickpeas, rinsed and drained
• 1/2 cup rolled oats or breadcrumbs
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil (for cooking)
• 1 cup zucchini or bell peppers, diced
• 1 cup red onion, wedge-sliced
• 2 cups mixed salad greens (spinach, arugula, or romaine)
• 1/2 cup cucumber, sliced
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice

Recommended Tools

• Food processor or large bowl
• Non-stick skillet or grill pan
• Baking sheet
• Mixing bowls

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced zucchini and red onion wedges with 1 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 18–20 minutes.
2. In a food processor (or using a fork/potato masher in a bowl), pulse the chickpeas, oats, cumin, smoked paprika, garlic powder, salt, and pepper until combined but still slightly textured.
3. Shape the chickpea mixture into 2–4 firm burger patties.
4. Heat 1 tbsp olive oil in a skillet over medium heat and cook the patties for 4–5 minutes per side until golden brown and crispy.
5. In a bowl, toss the salad greens, cucumber, extra virgin olive oil, lemon juice, and top with crumbled feta if using.
6. Serve the crispy chickpea patties alongside the warm roasted veggies and fresh green salad.