A super tasty idea for out-of-home meals that will not make you feel guilty when eating: Lentil and chickpea burgers, the vegetarian alternative to one of the most popular dishes amongst young people.
These vegetarian burgers are an excellent way of eating legumes in a less common preparation, which is so tasty that it may conquer even those who are not very fond of lentils and chickpeas.
This lunch box is rich in plant proteins and fibre, which leads to long lasting fullness and low glycemic index, elements that will turn this lunch box into a great companion for many meals!
Follow me in order not to run short of ideas for out-of-home meals and have a loot at my recipe of Legumotti with vegetable ragout and Jerusalem artichokes.
Lentil and chickpea burgers
62g carbohydrates for the whole lunch box
Ingredients for 1 lunch box
- 110g lentils, boiled
- 100g chickpeas, boiled
- 1 Tropea onion
- 40g leek
- 20g breadcrumbs** + breading
- 1 tablespoon of grated Parmigiano Reggiano cheese
- extra virgin olive oil
- Balsamic vinegar of Modena
- pickled cucumbers*
- string beans or other vegetables in season
- chilli pepper
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Sauté the chopped leek in a pan with a little extra virgin olive oil, then put it in a blender with the lentils and boiled chickpeas; blend to a cream.
- Add a tablespoon of Parmesan cheese, the breadcrumbs, paprika, chilli pepper, salt and pepper and mix well.
- Slice the Tropea onion and brown it in a non-stick pan with a little oil, a pinch of salt and finally douse it with balsamic vinegar from Modena.
- Pour a trickle of oil in a non-stick frying pan and another trickle on the palm of one hand to easily form a burger with the lentil and chickpea mixture.
- Cover the burger with breadcrumbs and brown it on both sides in the pan with the oil.
- Assemble the lunch box by placing two burgers, Tropea onion, sweet and sour cucumbers and complete with boiled green beans or other vegetables in season.