Vegan Chickpea “Chicken” Poppers

Vegan Chickpea “Chicken” Poppers


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
4 Hamburger buns
Salt and pepper, to taste


  1. 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.
  2. Season your chickpeas with two tablespoons of olive oil, Dangold Chicken Salt, and cayenne or paprika to your desired spice level.
  3. Arrange the chickpeas on a foil-lined baking sheet and bake for 30 minutes, mixing them gently halfway.
  4. 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!

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