Is meatless Tuesday a thing yet?
I have been on a plant-based protein kick lately. Chickpeas, lentils, chia seeds and quinoa have all been in my meal rotation. Finding new innovative ways to enjoy these proteins has been my objective this season. Besides tossing them in a salad, I wanted to get a little more creative and bring other summer meal staples into the mix.
Burgers scream summer!
This is a plant-based patty you can throw together with simple ingredients on hand. Chickpeas are not only a good source of plant-protein, they also boast ample fiber which supports digestion, and plant-based iron.
Serve these with nutrient-rich arugula in lieu of iceberg lettuce for some extra vitamin C and K. A dollop of hummus or guacamole brings it all together.
Finally, complete these plant-based burgers with Millet and Chia Buns from Little Northern Bakehouse which are gluten-free and completely plant-based (egg-free and vegan). Millet is a whole grain so these have fiber (3 grams per bun) and B vitamins while chia seeds might be small in size but they pack those good omega-3 fats linked to brain and heart health. These have a moist texture and won’t fall apart like most buns. No toasting required – serve straight out of the bag!
If you make these, be sure to tag me on Instagram!
- 1 can chickpeas
- 1 garlic clove
- 1 tsp paprika
- 1 egg
- 1/4 cup almond flour
- 1 tbsp avocado oil
- 4 Little Northern Bakehouse Millet and Chia Buns
- 1/2 cup hummus
- 2 cups arugula
- In a food processor, add chickpeas, garlic clove, paprika, egg and almond flour. Process until you achieve a uniform mixture.
- Add avocado oil to a medium skillet over medium heat on the stove top.
- Divide batter into 4-5 equal portions.
- Cook patties on the stove top 2-3 minutes on each side.
- Serve with arugula and hummus on Little Northern Bakehouse Millet and Chia Buns.
This recipe was sponsored by Little Northern Bakehouse.
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