Chickpea Burgers with Pineapple Salsa

Its settled down now, but a few weeks ago it was raining nonstop here in Florida. We badly needed the rain, but it left outdoor dining options pretty limited (and gave me a good excuse to sit inside and enjoy the cloudy night!) Not having a grill anyway, I decided to go for a baked chickpea burger. The pineapple salsa was a last minute addition and made dinner feel tropical on a stormy night!

Ingredients

Chickpea Burger

  • 2 tbs olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 can chickpeas, rinsed and drained
  • salt and pepper
  • 1/2 tsp cumin
  • 1/2 cup bread crumbs
  • 1 egg (or equivalent egg substitute)
  • Hamburger buns (I used Hawaiian sweet rolls!)

Pineapple Salsa

  • Pineapple chunks, drained
  • Salt
  • Red wine vinegar
  • Cilantro

Instructions

Chickpea Burger

  1. Preheat oven to 400.
  2. Add garlic, onion, chickpeas, and salt and pepper to taste to food processor and drizzle oil into bowl. Blend until it forms a rough paste.
  3. Empty food processor into medium bowl. Add egg and bread crumbs and combine.
  4. Mold chickpea blend into palm-sized patties, about 3 inches across and half an inch thing. If they cannot hold their shape, add a little more olive oil.
  5. Bake for 20 minutes.

Pineapple salsa

  1. Drain pineapple through colander and sprinkle with salt. Let sit for 20 minutes.
  2. Move pineapple to bowl and toss with red wine vinegar and cilantro to taste.
  3. Serve on top of chickpea patty.

 Rosé Strawberry Punch

Mix ingredients in a pitcher and serve!

  • 1 bottle rosé
  • Juice from can of pineapple, drained
  • 1 liter Sprite
  • Frozen whole strawberries (to chill your punch)

Enjoy!

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