Chickpea Burger with Israeli Salad

• 1/2 whole Seedless (hothouse) Cucumber, Diced
• 1 whole Tomato, Diced
• 1/4 whole Red Onion, Diced
• 1 Tablespoon Parsley, Chopped
• 1 Tablespoon Olive Oil
• 1 teaspoon Lemon Juice
• Salt And Pepper, to taste
• 1 can (15 Oz. Size) Chickpeas, Drained.
• 2 Tablespoons Tahini Sauce
• 1 Tablespoon Olive Oil
• 1/4 cups Seasoned Panko Breadcrumbs
• 2 Tablespoons Chopped Red Onion
• 1 Tablespoon Scallions Or Chives, Chopped
• 1/4 teaspoons Cumin
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Garlic Powder

1. Make the salad by adding all the ingredients in a medium bowl and tossing to combine.
2. To make the burgers, preheat oven to 400 degrees F. Place the chickpeas in a shallow bowl and mash with a potato masher or fork.
3. Its okay to leave it slightly lumpy and textured.
4. Add the tahini sauce, olive oil, breadcrumbs, onion, herbs and seasonings and mix to combine.
5. Form into patties and place on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, flip and continue baking for an additional 20 minutes.
7. You can make the burgers any size you like but I opted to make 2 hearty burgers from this mixture.
8. Top with the salad or serve it as a side dish.

cucumber, tomato, red onion, parsley, olive oil, lemon juice, salt, chickpeas, tahini sauce, olive oil, breadcrumbs, red onion, scallions, cumin, salt, black pepper, garlic

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-burger-with-israeli-salad/ (may not work)