Raw Chickpea Burger

 

Recipe 

Cup of chickpeas
Cup of chopped kale (use Ninja)
3-4 pitted dates
Handful of chopped (fresh) cilantro
2 tbspn of apple cider vinegar
tspn of cayenne pepper (for mild) or 2 1/2 tspn (for moderately spicy
Pinch of himalayan pink rock salt
Spray of coconut spray/ tspn of oil

Soak and drain chickpeas. Add chickpeas, chopped Kale, dates, cilantro, oil and himalayan salt to your Ninja blender and hit that baby up. WE DO NOT WANT A MOIST TEXTURE. If you have a wet texture. If it gets too wet, use some gluten free oats or almond meal.
Add Basil, cayenne pepper and vinegar. Ninja some more.
Break the raw dough up into 4-5 pieces. Roll each piece into a flattened football shape.
Serve with kale/lettuce leaves as the ‘burger bun’, tomato sauce from spaghetti bolognese.
Enjoy!

Sweet and Spicy Chickpea Kale-taaaaacos

Fun fact: Very recently I discovered I cannot pronounce Tacos properly. I call them TACK-ohs like… WHACK-ohs or BACK-ohs. I am now better equipped to say the word aloud (TARK-ohs like HARK-ohs or BARK-ohs) hence the awkward spelling below.

Chickpea ‘Meat’ Taco filling
1 cup organic and locally grown chickpeas, washed
Handful of fresh cilantro
1 spring onion
Sliced almonds (for crunch!)

Dressing
1 tspn of Agave nectar
1 spray of coconut oil
1 (or 3) tspn Cayenne Pepper
1 tspn organic, raw, unfiltered apple cider vinegar
Himalayan salt to taste

3-4 Kale leaves for the Taco shells

*sliced spring onion/raw zucchini for extra veggie goodness

All filling goes into a bowl in one go. All in one method!
Shove it into a kale leaf, fold over and enjoy!
Surprisingly filling and extremely tasty. Adjust spices according to your preference. I personally like mine extra spicy! Substitute the vinegar with lemon juice, coconut oil with olive oil and sliced onion/zucchini with carrots, cucumber or celery.