Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 burgers

Ingredients

  • 3 tbsp Canola Oil divided
  • 1 Leek white and light green part only, thinly sliced
  • 3 cloves Garlic minced
  • 2 Carrots shredded
  • 1 can Chickpeas no salt added, drained and rinsed
  • 1/2 cup Vegetable Broth low sodium
  • 1 Egg
  • 3/4 cup Plain Breadcrumbs
  • Pinch Each Salt and Fresh Ground Pepper

Grape Tomato Salsa

  • 1 cup Grape Tomatoes halved
  • 2 tbsp Parsley chopped
  • 1 Green Onion chopped
  • 1 small clove Garlic minced
  • Pinch Each Salt and Fresh Ground Pepper
  • 1 tbsp Cider Vinegar

Instructions

Grape Tomato Salsa

  • In a bowl, combine tomatoes, parsley, onion, garlic, salt and pepper. Drizzle with vinegar; set aside.
  • Heat 1 tbsp (15 mL) of the oil in a large nonstick skillet over medium heat. Cook carrots, leek and garlic for about 6 minutes or until softened. Add chickpeas and broth; cover and cook for 3 minutes or until broth is absorbed. Mash mixture with potato masher; let cool slightly.
  • Scrape chickpea mixture into a bowl and stir in egg, breadcrumbs, salt and pepper. Shape into 6 patties.
  • Heat remaining oil in skillet and pan fry patties about 4 minutes on each side until golden brown. Serve with Grape Tomato Salsa.
Nutrition Facts
Carrot Chickpea Burgers
Per
 
195 g
Calories
190
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
27
g
9
%
Fibre
 
6
g
25
%
Sugars
 
3
g
3
%
Protein
 
8
g
16
%
Cholesterol
 
25
mg
8
%
Sodium
 
700
mg
30
%
Vitamin A
 
3500
IU
70
%
Vitamin C
 
12.4
mg
15
%
Calcium
 
80
mg
8
%
Iron
 
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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