Chickpea Brown Rice Veggie Burger

(recipe credit: Whole Living Magazine January 2012)

• Chickpeas, 2 cups (dry or from 1 15-oz can)
• Brown rice, 1/2 cup
• Fresh parsley, 2 Tbsp chopped
• 1 Shallot
• Garlic, 1 clove
• 2 Large eggs (original recipe calls for one egg, but two makes it extra sturdy)
• Roasted red pepper, for serving
• Whole-grain mustard, for serving
• Extra-virgin olive oil, 2 Tbsp
• Coarse salt and pepper
• Whole wheat buns or wrap in green leaf lettuce
• Optional additions that I used: arugula and avocado.

1. Mash 2 cups cooked and drained chickpeas and 1 cup cooked brown rice until thick paste forms.  Stir in 1 minced shallot, 1 minced garlic clove, and 2 Tbsp. chopped parsley.  Season with salt and pepper.  Stir in 2 eggs.  Form into four (I made more than four!  It all depends on your preferred size) 1/2 inch patties.

2. Heat 2 Tbsp. olive oil on large skillet over medium-high heat.  Add patties and cook until golden brown (about 4 minutes per side).