Ingredients
2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Coarse salt and pepper
1 large egg, whisked
2 tablespoons olive oil
Whole-grain mustard
Red onion, sliced, for garnish
Roasted red pepper, sliced, for garnish
Green-leaf lettuce, for wrapping
Preparation
Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2-inch-thick patties.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.
