Chickpea Burgers and Smokey Potato Chips


This was a case of not planning out meals while grocery shopping last weekend. Normally, I like to think about what I’m going to cook during the week so I can go shopping with a game plan. I not only come home with enough ingredients to actually make meals, but it usually saves me money. For whatever reason, I didn’t do that this week and Chris and I headed to Trader Joe’s to “wing it”. Somehow we managed to spend way more than we normally do and I also came home with the feeling that we didn’t get anything. So, when going to make dinner last night I had a hard time trying to figure out what we were going to eat. I knew sourdough pretzels and watermelon (two of the items that were purchased) wouldn’t make a sufficient meal so I scoured the kitchen and got creative. One lonely potato was waiting to be used, and then somehow, this meal was born!

Chickpea Burgers
serves 4
1 can chickpeas, drained and rinsed
1 small zucchini, chopped
1 Tbsp lemon juice
1/2 cup oats
1/4 cup vegetable broth
1 tsp basil
1 tsp garlic powder
1/2 tsp onion powder
fresh ground black pepper
pinch of salt (if needed)

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Place oats in a food processor and pulse to grind slightly.
3. Add chickpeas and zucchini and process until slightly combined with oats. It should still be chunky.
4. Add the rest of the ingredients and process until well combined. The mixture doesn’t need to be perfectly smooth. Taste and add more seasoning if desired, or more oats/veg broth if needed. Mixture will be sticky.
5. Using wet hands, form chickpea mixture into patties. Cook for about 20-30 mins, flipping halfway.
6. Top burger with whatever fixings you like and serve!

Smokey Potato Chips
serves 1-2
1 medium russet potato
olive oil
kosher salt
smoked paprika

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Scrub potato and pat dry with a paper towel.
3. Leaving skin on, slice potato into thin slices.
4. Place potato slices into a large mixing bowl. Drizzle with olive oil and season with a pinch of salt and the smoked paprika. Toss to evenly season all slices.
5. Arrange potatoes in a single layer on the baking sheet. Bake for 30 minutes, flipping the slices halfway through. Potatoes should be golden brown with a slight crisp to them. Enjoy!



Not bad for an unplanned, created-on-the-spot meal 🙂

*Since the broken camera incident, I’ve been using the camera on my phone temporarily. So the photos in my blog posts are (hopefully)temporarily going to be awful. Any camera suggestions, let me know!


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