For a brilliant lunch idea try our Chickpea and vegie burgers (exclude the bread).

Helen’s recommendation to make lap band friendly:

1. Cut salad into smaller pieces and swap the salad to spinach leaves
2. Give the bread amiss, too much volume and bolackage prone food due to the freshness and thickness
3. There is enough carbohydrate with the chikpeas, just eat burger with salad instead of the bread

Ingredients (serves 4)

• 400g can chickpeas, drained, rinsed
• 1 small (70g) carrot, peeled, grated
• 2/3 cup wholegrain breadcrumbs
• 2 eggs, lightly beaten
• 2 teaspoons olive oil (olive oil spray)
• 4 round wholegrain rolls, halved crossways (avoid these as they will get blocked, eat the burger with salad instead)
• 8 green oak lettuce leaves (finely shredded up or use spinach leaves)
• 4 slices canned beetroot, drained
• 1 large (220g) tomato, sliced

Method

1. Place chickpeas in a bowl. Using a fork, mash until almost smooth. Add carrot, breadcrumbs and egg. Mix to combine. Using floured hands, shape mixture into 4 patties.
2. Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
3. Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden.

Notes

• To reduce the sodium, use dried chickpeas instead of canned. Place 1 cup dried chickpeas in a bowl. Cover with cold water. Set aside overnight. Drain. Place in a saucepan. Pour in cold water until 4cm above chickpeas. Simmer over medium-low heat for 30 to 40 minutes or until tender. Drain.

Source www.taste.com.au