Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 250g cooked chickpeas
- - 100g chickpeas flour
- - 1 turkey egg yolk
- - 200g cherry tomatoes
- - 2 cucumbers
- - 1 onion
- - 1 tablespoon minced parsley
- - Extra virgin olive oil
- - oregano
- - Salt
- For the mousse:
- - 400g fresh goat cheese
- - 1 basil sprig
- - Extra virgin olive oil
- - Salt and pepper
INSTRUCTIONS
- Thinly slice the onion and sauté it in a pan with 2 tablespoons oil, then add some water and keep cooking until soft.
- Blend the cooked chickpeas with the onion, add the beaten egg and blend until creamy. Now, in a bowl, blend the mixture with some parsley, some salt and as much chickpeas flour needed to obtain a soft and thick dough.
- Create 4 burgers, using, if you prefer, a 8cm round mould.
- Mince the basil leaves, then blend it with 2-3 tablespoons oil until creamy, add the goat cheese, some salt and pepper, and blend again to obtain a mousse.
- Chop the cherry tomatoes, peel and chop the cucumbers and season them with salt, oil and oregano.
- In an oiled pan, roast the chickpeas burger a few minutes per side. Once cooked, place them in the serving plates and serve them with the salad and the cheese mousse as a side.
