Carrot Chickpea 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 drained and rinsed
• 1/2 cup Vegetable Broth
• 1 Egg
• 3/4 cup Seasoned Dry 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:

1. In a bowl, combine tomatoes, parsley, onion, garlic, salt and pepper. Drizzle with vinegar; set aside.

1. 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.
2. Scrape chickpea mixture into a bowl and stir in egg, breadcrumbs, salt and pepper. Shape into 6 patties.
3. Heat remaining oil in skillet and pan fry patties about 4 minutes on each side until golden brown. Serve with Grape Tomato Salsa.