NutriNomads

Ingredients
• 2 cups cooked chickpeas
• 1 cup oats
• ¼ cup chickpea flour/cornflour
• 2 onions chopped – leave 5mins
• 4 garlic cloves minced – leave 5mins
• 3 TBS soy sauce
• 2 TBS apple cider vinegar
• 1 TBS paprika
• 3 tsp oregano
• 1 tsp black pepper
• 1 medium apple, peeled and shredded
• Olive oil for brushing the burgers

Instructions
1. Prepare onion and garlic and let sit for 5 minutes or more.
2. Place chickpeas, oats, chickpea flour/cornflour, onion and garlic, soy sauce, cider vinegar, paprika, rubbed sage, thyme, and black pepper into food processor bowl. Pulse until ingredients are well-mixed. Add shredded apple and pulse again just until mixed.
3. Transfer mixture to sealed container and chill 1 hour or overnight.
4. Preheat oven to 200°C and line a baking tin with baking paper. Brush tops and bottoms of burgers with olive oil.
5. Bake 30 minutes, flipping about halfway through.
6. For serving: burger buns, ketchup/brown sauce, fresh greens salad.

Edited version of http://www.connoisseurusveg.com/2015/09/smoky-apple-sage-chickpea-veggie-burgers-or-breakfast-sandwiches.html

Salad
3 cups of rocket
1 avocado cubed
2 TBS pistachios
2 TBS blueberries

Dressing
0.5 cup Olive Oil
0.25 cup White Wine Vinegar
2 TBS maple syrup/honey
1 TBS Water
0.25 tsp salt
pinch of pepper

Instructions
1.Combine all dressing ingredients in a container and lightly shake until mixed.
2.Add cubes of avocado to dressing and swirl to coat well to prevent browning.
3.Assemble salad and drizzle dressing on top.

Edited version of: http://theminiaturemoose.com/avocado-pistachio-salad/

Ingredients

200g chickpeas

1-2 medium lemons

2 TBS whole tahini

4 TBS olive oil

2-4 garlic cloves

½ -1 tsp salt

pepper

crushed linseeds-optional

Method

1. Soak the chickpeas overnight in water. Bring to the boil the next day in fresh water then simmer until tender*.
2. While the chickpeas are cooking crush the garlic onto a little plate and leave it to sit for at least 5mins-this allows for maximum health benefits-and applies to onions too.
3. Drain the chickpeas and keep some of the cooking fluid.
4. Place all the ingredients in a mixer and blend well until smooth. Start with the minimal amounts when a choice is given. Taste and then add more. Toddlers and kids may like the hummus better with the lesser amounts of lemon/garlic/salt.
5. Make the consistency slightly runnier than you would like by adding some of the reserved liquid. Once chilled it becames firmer

I add freshly crushed linseeds to most things I make since it is the richest plant source of omega-3 fats.

*for an even better taste…use Greek chickpea soup made the day before*

This hummus will keep for at least 3 days.

This amount would do for 4 people as a starter/dip.

My hubbie Panos helped me perfect this recipe 🙂

Sarah :>