This Greek-inspired recipe pairs tender chickpea burgers with sweet, warm watermelon and a crisp arugula and fennel salad. For added flavor, add fennel fronds as a garnish.
1 tbsp plus 2 tsp finely chopped shallot
1 tbsp fresh lemon juice plus zest of 1 lemon, divided
1 tbsp safflower oil, divided
1 tbsp plus 1/2 tsp minced fresh oregano leaves, divided
1 tsp raw honey
1/4 tsp sea salt, divided
1 15-oz BPA-free can unsalted chickpeas (aka garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
2 oz feta cheese, crumbled
1 large egg, whisked
1/2 cup whole-wheat bread crumbs
4 to 8 small wedges watermelon
4 cups baby arugula
1/2 small fennel bulb, cored and thinly sliced
In a lidded jar, shake together shallot, lemon juice, 2 tsp water, 2 tsp oil, 2 tsp oregano, honey, and 1/8 tsp salt.
Preheat a grill on medium and brush grates with 1/2 tsp oil (or use a grill pan on the stove top). Meanwhile, in a medium bowl, use a potato masher to mash chickpeas, cheese, egg, bread crumbs, remaining 1 1/2 tsp oregano and lemon zest. Mix well and shape into a large ball. Divide ball into 4 patties, flattening each to 1/2-inch thickness. In a medium nonstick skillet on medium, heat remaining 1/2 tsp oil. Add patties and cook until both sides are lightly golden and cooked through, about 4 minutes per side.
To grill, add watermelon and season with remaining 1/8 tsp salt; grill for about 2 minutes per side.
In a medium bowl, toss together arugula and fennel, then pour dressing over top and toss. Divide salad, watermelon wedges and fritters among serving plates
Serving Size: 1 chickpea fritter, 1/4 of salad and watermelon
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