Vegan Chickpea “Chicken” Poppers
Time
INGREDIENTS
Prep: 30 min, Cook: 15 min, Serves: 4
For the burgers
1¾ lb. lean lamb, minced or ground
1 yellow onion, chopped
2 cloves garlic, minced
2 tbsp. pine nuts
¼ cup apricots, chopped
2 tbsp. Dangold Moroccan Medley Spice Blend
1 tbsp. Dangold Szechuan Ginger Salt Spice Blend
1½ tsp. olive oil
For the mint-yogurt sauce
1 cup plain whole-milk yogurt
1 tbsp. lemon juice
¼ cup mint leaves, chops
Salt and pepper, to taste
For serving
8 oz. feta cheese
Red onion, thinly sliced
6 oz. Cherry tomatoes, halved
1 cucumber, chopped
Lettuce
4 Hamburger buns
Salt and pepper, to taste
DIRECTIONS
- Heat your oven to 425 degrees. While your oven heats up, drain and rinse two 12 ounce cans of chickpeas, then thoroughly pat them dry using a kitchen cloth or towel. The dryer, the better.
- Season your chickpeas with two tablespoons of olive oil, Dangold Chicken Salt, and cayenne or paprika to your desired spice level.
- Arrange the chickpeas on a foil-lined baking sheet and bake for 30 minutes, mixing them gently halfway.
- When chickpeas are golden and crispy, remove them from the oven and allow them to cool for an additional 15 minutes. Enjoy them while fresh, as a solo snack, salad crouton, or soup topper!