Chickpea Veggie Burger Sandwich

Sandwiches are SO underrated. Such a balanced, easy and super versatile lunch option.

Here is my Chickpea Veggie Burger sandwich, with a delicious creamy coriander ‘cream cheese’ spread + pickled onions!

It’s high in protein, packed full of fibre and veggies, and even more packed full of flavour!! No more boring lunches I say.

Ingredients:

Burgers (makes 4):

• 1 can chickpeas, drained and rinsed

• 250g cauliflower

• 2/3 cup (60g) chickpea flour

• 1 tbsp flaxmeal

• 1/2 tbsp curry powder

• 1 tsp garlic powder

• 1/2 tsp salt

• Handful of fresh coriander

For the cream cheese:

• 100g firm tofu

• 1/2 avocado

• 1/2 tsp onion powder

• Juice of 1/2 lemon

• Handful of fresh coriander

• Salt + pepper, to taste

Other ingredients:

• Wholemeal or sourdough bread, toasted

• Sliced tomato

• Mixed greens or lettuce

• Pickled onion

• Other sandwich fillings of choice, I also loved sliced tinned beetroot, sliced cucumber, grated carrot and vegan cheese!

Method:

1. Chop cauliflower into florets and steam until soft, then add to food processor with remaining burger ingredients, except the coriander. Pulse so the mix is almost smooth with a few chunks remaining.

2. Mix in the chopped coriander, then form into 4 patties.

3. Heat a non-stick pan on medium heat, then cook patties until firm and golden on both sides.

4. For the cream cheese spread, add all ingredients to a blender or food processor and blend until smooth. Season to taste.

5. Assemble sandwich by spreading cream cheese on toasted bread, then layering on salad ingredients, burger patty and pickled onion. Enjoy!

Notes:

• These burgers are great for meal prep. Store in a sealed container in the fridge for up to 4 days, or freeze.