The mission of Healthy Grocery Girl, is to help people eat more real food and embrace a natural lifestyle. Megan Roosevelt, is an RD who creates delicious recipes and resources for all lifestyles from gluten-free, dairy free to even paleo.
One of my favorite things about the Thanksgiving and Christmas is the leftovers. A piece of pumpkin pie and coffee the day after Thanksgiving or a sandwich made with holiday sides… so good! Today I’m sharing how to take your leftover sides to create a tasty plant-powered burger! The chickpea patties we’re making are packed with fiber and protein. These patties are also great to meal prep. I love making a big batch of these patties and storing in the fridge or freezer for easy lunches or dinners during the Holiday season.
In a small bowl add the ground flax seeds, warm water, coconut oil and all seasonings, stir together and set aside.
Drain and rinse the chickpeas, then add to a large bowl and mash with a potato masher. Add the oat flour and stir together.
Add the flax seed mix to the chickpea/oat mash and stir until well combined.
Form into patties and bake in a preheated 350 Fahrenheit oven for 25-30 minutes, flipping halfway through. Or cook in a skillet on the stovetop with more coconut oil.
Lightly toast the Little Northern Bakehouse Millet and Chia buns and spread some mashed sweet potato on the bottom bun, next layer salad greens, then a chickpea patty, caramelized onion and then cranberry sauce. Add the top bun, and enjoy!