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Lunch recipe · from the recipe book

Chickpea-Herb Burgers over Garlicky Greens

Crisp-edged chickpea patties with lemon, cumin and parsley sit on a bed of spinach under jammy thyme mushrooms and onions, finished with a cool tahini-yogurt drizzle.

Chickpea-Herb Burgers over Garlicky Greens

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • ⅓ cup60 gQuinoa, dryrinsed
  • ⅔ cup150 gWater
  • 1 large50 gEggsbeaten
  • ⅓ cup chopped20 gFresh parsleychopped
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 2 tsp4 gLemon zest
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 2 medium220 gYellow onionthinly sliced
  • 1 tsp1 gDried thyme
  • 2 tbsp30 gOlive oil
  • 5⅓ cups loosely packed160 gBaby spinach
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water and quinoa to a boil in a small pot, cover and simmer 15 minutes until the water is absorbed; spread on a plate to cool.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment brushed with one-third of the olive oil.
  3. Mash the chickpeas coarsely in a bowl, then mix in the cooled quinoa, egg, half the garlic, the parsley, cumin, lemon zest, half the salt and half the black pepper.
  4. Shape the chickpea mixture into 4 patties about 3/4 inch thick, set on the sheet and brush the tops with another one-third of the olive oil.
  5. Bake 22 to 25 minutes, flipping halfway, until browned and firm and the center reaches 160°F (71°C).
  6. While the patties bake, heat the remaining one-third of the olive oil in a skillet over medium heat; cook the onion 8 minutes until soft and golden, add the mushrooms, thyme and the remaining salt, and cook 8 minutes more until browned.
  7. Stir the remaining garlic into the mushrooms and onions for 30 seconds, then add the spinach just until barely wilted on one side of the pan.
  8. Whisk the Greek yogurt, tahini, lemon juice and the remaining black pepper into a smooth sauce.
  9. Divide the spinach among 4 plates, top each with a patty, pile on the mushrooms and onions, and drizzle with the tahini-yogurt sauce.

Contains: Milk, Egg, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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