Chickpea & Spinach Burgers

August 11, 2015

I love fried food.

There, I said it.

I love the crispy, yummy breading and the perfectly cooked inside. Whether it be chicken or anything else, fry it up and it’s sure to be wonderful. On the other hand, my husband reminds me frequently that unhealthy food choices will effect my longterm health and well being. I know he’s right, so I often try to find recipes that are as equally healthy as they are tasty.

Not long ago the day had gotten away from me and I was in a mad dash to find something quick I could whip up for dinner. I came up with a delicious chickpea and spinach burger recipe that I paired with oven baked sweet potato fries. It was a delicious, guilt-free meal! Just take a look at the nutritional information. That is one healthy low calorie meal, my dear friends.

Chickpea & Spinach Burgers

Makes 5 Patties

1 15.5 oz Can Chickpeas

10 oz frozen spinach thawed and drained

1 Large Egg

1/4 cup Instant Oats

1/2 teaspoon Garlic Salt

2 Tablespoons Flour

1 teaspoon (or more for taste) A1 Steak Sauce – optional

Mash chickpeas or partially puree in a food processor leaving some chickpeas intact for texture. Mix all ingredients in a large bowl and form patties. Fry patties over medium heat until they are golden brown.

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Source: Caloriecount.com

Baked Sweet Potato Fries

Makes 2 Generous Servings

1 Large Sweet Potato (or 2 medium)

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Garlic Salt

1/2 teaspoon Dried Parsley

1/2 teaspoon Paprika

Pinch of Sea Salt


Chop the sweet potato into wedges/sticks. Mix liquids in a large bowl and toss sweet potato in the mixture. Bake on a cookie sheet at 375 degrees for about 35-45 minutes or until crispy. Sprinkle with sea salt and serve immediately.

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Source: Caloriecount.com

VeggieBurger (2 of 2)

These chickpea and spinach burgers are really good on their own, but honestly once you garnish it like a burger with a little ketsup and cheese they were so scruptious! I find I’m dissapointed when I make a meatless recipe and end up still feeling hungry after I’ve had my portion, but this meal was very filling and satisfying. Even my meat-loving husband approved. I’ll definitely be adding this recipe to the monthly meal rotation.