Mesquite Chickpea & Veggie Burger Plate

Mesquite chickpea & vegetable patty on a whole grain bun with onions and spicy ketchup; with grapes & lemon potato wedges

Calories: 480, Carbs: 92g, Protein: 15g, Fat: 9g, Sat. Fat: 1g, Cholesterol: 0mg, Sodium: 610mg, Fiber: 11g

Prep Time: 15 to 20 minutes Cook time: 45 to 55 minutes Yield: 4 plates; 1 sandwich, ¼ cup grapes, and 5 ounces potato wedges

1 ¼ oz (1/3 cup) shredded carrots
1 ¼ oz (1/4 cup) yellow onion, diced small
1 ¼ oz (1/4 cup) celery, diced small
11 ½ oz (2 cups) low sodium canned chickpeas/ garbanzo beans, drained with liquid RESERVED & rinsed
1 tablespoon reserved chickpea liquid
2 teaspoons finely chopped garlic
2 tablespoons finely chopped Italian parsley
½ teaspoon mesquite barbecue seasoning
1 ½ tablespoons chickpea or gram flour
1 ¾ teaspoons lemon juice
¼ teaspoon smoked paprika

1. Blanch wedges in boiling water for 5 to 8 minutes or until cooked 3/4th of the way. Cool quickly.
2. Spray potatoes with cooking spray. Lightly toss potatoes with Italian blend seasoning.
3. Coat a sheet tray with cooking spray. Spread potatoes in a single layer, making sure not to overcrowd them.
4. Bake in a preheated 450-degree Fahrenheit oven for 10 to 15 minutes or until light golden brown.
5. Toss cooked wedges with lemon zest and chopped parsley. Divided into four servings. Serve warm.

1. Note: When draining the beans, make sure to reserve some of the liquid because it is used in the recipe.
Bring a small pot or kettle of water to a boil. Add carrots, onion, and celery and cook for 1-2 minutes until just soft. Shock in an ice bath. Drain thoroughly.
2. Pulse chickpeas in a food processor until slightly chunky.
3. Combine all ingredients in a mixing bowl until well mixed.
4. Divide mixture into 4 patties, approximately 3 oz each. Keep refrigerated until ready to cook for up to 2 days. Prepared patties can also be frozen for future use.

1. In a small bowl, whisk or stir ketchup and Sriracha sauce until well mixed. Cover and keep refrigerated for up to 3 days until ready to use.

1. Heat oil on a griddle or in a non-stick pan. Place chickpea patties on the heated griddle or pan. Sear for 3 minutes or until brown. Turn, and cook for another 3 minutes or until browned and heated through to 140 degrees F.
2. Place 1/2 oz lettuce on heel of bun.
3. Top with:
-1 tomato slice
-1/4 oz thinly sliced onions
-1 cooked chickpea patty
-1 Tbsp sriracha ketchup.
4. Place crown of bun on sandwich to close.
5. Serve immediately with 5 oz oven wedges and 1/4 cup of grapes