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chickpeas

Easy & Quick Feta Stuffed, Double Chickpea Burger!

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How can a homemade burger be easy and quick? Well, if you try out this recipe, you know how! It really mostly comes down to throwing everything into a food processor, and frying it – not really complicated is it? Plus, this meal is entirely vegetarian and there is a vegan option for it and it is pretty healthy!! Noone said, you could not have a delicioius, easy, plant powered burger!

Oftentimes when it comes to burgers, the plant based or vegetarian options are boring! Dry patties and boring toppings, we all know them! But it does not have to be this way! This burger is packed with flavor and ultra tasty! I really love how easy it is to make!

So, what is special?

What really is special first of all is that the burger is stuffed with cheese, instead of topped. Although the feta does not quite melt, that unexpected cheesiness in every bite is incredbly tasty!

in addition, this meal is really easy to make! It is what I like to call a blender-meal! Essentially, you only need to add chickpeas, garlic, onion, salt, tahin and breadcrubs to a food processor and blend. After, pretty much all that is left is forming and frying the patties! Really simple, right?

is this healthy?

It needs to be said that this meal is pretty nutritious! Contrary to a conventional burger, this one is is low in saturated fats. Howevet, it is not low in protein. Actually, it is loaded with plant-based protein from the chickpeas! In addition, the chickpeas provide a decebt amount of fibre, which is great for your digestion and your overall health. The bun makes sure you are not lacking any carbohydrates. If you wish to make this meal even more nutritious, you could use a wholewheat bun!

Meal prep friendly!

You could actually premake these patties in batch and freeze them. Whenever you feel like having one, just thaw at room temperature and them prepare as usual!

What matters is inside!

Honestly, I think the best thing about burgers is that you can fill them with whatever you want!! This patty works great in combination with hummus, onions, tahin, avocado and even some barbecue sauce. And of course, we need some potato wedges on the side!

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Easy & Quick Feta Stuffed, Double Chickpea Burger!

This super easy and tasty vegetarian version of burger is nothing you would want to miss out on! Chickpeas, feta and herbs, all packed into a yummy bun!

Course burger, Main Course
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

  • 2 burger bun
  • 4 tbsp hummus
  • 1 can chickpeas
  • 3 tbsp parsley
  • 3 tbsp breadcrumbs
  • 1 tbsp Tahin and more to serve
  • 1 garlic clove
  • 1/2 onion
  • salt & pepper
  • 60 g feta
  • salad, cucumber, avocado and anything else you love in your burger!
  • potato wedges to serve

How to

  1. Preheat the oven to 180°C.

    Drain the chickpeas, then add to a blender with the peeled garlic clove, peeled and roughly chopped onion, parsley, breadcrumbs, tahin, salt and pepper and blend until mushy and combined.

  2. In the meantime finely chop the feta cheese.

  3. Divide the chickpea batter in half. Take one part and form sort of a small "bowl". Into the the center of the bowl, add the feta cheese, then, pulliing the edges in, close the "bowl", so it forms a patty with the feta at the center. Then press it flat. (see pictures in blog post)

  4. Heat up about 1-2 tbsp of oil in a pan, then fry the patties in there for about 3-4 minutes on medium high heat on each side, then for another 3-4 minutes on medium heat until cooked through.

  5. In the meantime, spread the burger buns with hummus and fill them with the burger patties. Drizzle some Tahini and enjoy!!

I genuinely hope that you will enjoy this recipe and have lots of fun making it!
have fun cooking,

Enjoy,

Kathie // Une Petite Cuisinière

Super Easy Honey – Lemon Chickpea, Avocado & Feta Wraps

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You asked for 10 minute meals, so that’s what you get. And nope, we‘re not talking boring sandwiches or bread with butter. Very little time and very much flavour. That‘s what we’re talking. And there wraps definitely fit this category! 

A soft wrap on the outside filled with all the deliciousness you could imagine. Soft, mashed avo, crunchy greens & veggies, slightly sweet and damn addicting honey chickpeas and asparagus and some tangy feta to top it all off. All of this goodness is wrapped and rolled up. And with every bite you get an explosion of flavors.

What‘s special about this dish?

It comes together super super quickly and still is packed with flavour. It‘s not like your normal wrap that doesn’t take long to make but also does not taste very exciting. This is quick and still contains so many different flavour, although there are not many ingredients needed. Plus, it is vegetarian (vegan except for the feta) and still super versatile.

Is this dish healthy? 

Yes, it definitely is. It is packed with different nutrients of all categories. The wraps deliver us some good & comforting carbs so we‘ll have energy all throughout the afternoon, and when choosing a whole grain one, we‘re also getting some extra fibre for our digestion. Speaking of fibre, there‘s a bunch more of that in the cucumber, the greens, the asparagus and the avocado. And we also get a ton of vitamins therefrom.

Not to forget about the real star of the show; the chickpeas. Chickpeas are an amazing source of plant based protein and also fibre. They also make this dish really filling, and delicious. If you are not a fan of chickpeas, you can also try this recipe with tofu or even with chicken. And lastly, the feta. Feta cheese does not have a huge nutritional value but it comes with quite some protein and a lot of deliciousness!

How to make this dish?

As previously mentioned, this is super super easy. It essentially really only comes down to chopping the veggies and preparing the chickpeas. To make the peas, we only need to add them to a pan along with some olive oil, honey, lemon juice and some chopped up asparagus. We are then turning it onto medium heat and letting the honey caramelize. Since we are adding everything at once, nothing will burn or be more cooked through at the end.

For the veggies we only need to smash an avocado, slice up some cucumber, wash the greens, slice up some spring onions and crumble the feta. Yep, that‘s already it. All that’s now left to do is wrap it up. 

Definitely meal-prep friendly!

This really is amazing for meal prep. You just wrap it up, pack it into a tupperware and then take it to work or to school or to home office. Whenever you want to eat it, you can just take it out and enjoy! It is perfectly filling and very easy to be carried with you! 

I really hope that you‘ll enjoy this dish as much as we do and that you‘ll have an amazing time cooking!!

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Super Easy Honey – Lemon Chickpea, Avocado & Feta Wraps

This definitely is not your average wrap, it is wayyy better and still basically takes no time to make. The combination of slightly sweet Honey Chickpeas, a soft wrap, creamy mashed avo, crunchy veggies and tangy feta is just heaven. A meal prep dream and taste heaven.

Course dinner, lunch, mealprep
Prep Time 5 Minuten
Cook Time 5 Minuten
Total Time 10 Minuten
Servings 2 servings

What you will need

  • 2 large wraps
  • 1 can chickpeas
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1/2 lemon
  • sea salt
  • 1/2 cucumber
  • 1 avocado
  • a handful greens
  • 50 g feta cheese

How to

  1. Drain and rinse the chickpeas. Add them to a pan along with the olive oil, honey, sea salt and the juice of a lemon. Turn up to medium heat and let it heat up and the honey caramelize, while stirring once in a while, then let simmer for 5 minutes.

  2. In the meantime mash the avocado and mix it with some sea salt. Finely slice the cucumber, wash the greens and crumble the feta cheese.

  3. Once the chickpeas are done, divide the avocado onto the wraps, top it with the cucumber and the greens. Then add the chickpeas and the feta and wrap it up. 

  4. Enjoy! 

Love,
Katie // Une Petite Cuisinière 

The Easiest (10 Minute) Strawberry & Chickpea Caprese

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If there is one dish that embodies summer, it definitely is caprese. The Italian vibes, the freshness, the lightness of summer, and all the goodness. All of that not only is summer but can also be found in caprese. Not to mention how delicious it is! Still, as good as the classic one is, once in a while it is fun to switch things up and take them next level. Just as we are doing here.

Caprese actually is one of my favorite, if not my favorite dishes ever. When in Italy I have it at least once a day, in whichever form. Undoubtedly, the combo of tomatoes and burrata or mozzarella is unbeatable. I thought so at least before having tried this. And let me tell you, strawberry and mozzarella does not quite beat tomatoes an mozzarella but it definitely is at least as delicious!! 

Where does Caprese come from?

Maybe you have already noticed; the colours in Caprese, green (from the basil), white (from the mozzarella) and red (from the tomatoes), are identical with the ones in the Italian flag. A coincidence? I don’t know but I don’t think so. The dish also has its name from an Italian island, Capri. There the dish was first served and still is a must serve. If you are a Caprese lover, Capri definitely should be on your food bucket list! 

What’s special about this? 

As mentioned above, this is not your average Caprese. We‘re still keeping the colors, but we‘re changing up the flavors. Instead of tomatoes we are using strawberries and we also are adding some herbed chickpeas to it. You may wonder whether a fruit would taste good in a savory dish, and really, it does (tomato btw is a fruit to, so it‘s not too big of a change). Tomatoes are a bit sweet, and so are strawberries. They definitely do have a quite different flavor, yet the sweetness works in great harmony with the tanginess of the mozzarella.

Plus, the chickpeas are not typical. To all Italian out there, please don’t judge before you try! They add some extra texture and flavor and keep you full for longer due to their fibre. And mozzarella and chickpeas taste really delicious when combined. 

Mozzarella, Burrata, Mozzarella di Bufola? 

Before we are jumping to the health part of the dish, we need to clarify which kind of Mozzarella works best here. What even is the difference? 

So Mozzarella is the regular one. Depending on where you live and from where you buy the mozzarella, it can be harder of softer, yet it already has the typical mozzarella flavor. This one works great for anything that is being baked, like pizza or pasta gratins. Mozzarella di Buffola, is already way softer and higher quality mozzarella. It has a milder flavor and is way creamier than the regular one. Thus, it also is more expensive. This is the one you usually are served in Italy. 

And then there is burrata. I need to warn you though, once you try burrata, you‘ll habe a hard time returning to mozzarella di Buffola or even regular mozzarella. Burrata kind of is the queen of all mozzarella, and well deserved. It comes from Puglia, in the south of italy, and is made from a day old mozzarella and cream. And the result. Oh my goodness. Unreal. Such a creamy and tangy center, you cannot get enough of it. It just is unreal. Burrata usually is served with either caprese or on top of pasta for example.

So which one works best for this dish? 

I would say mozzarella di bufola. Burrata would taste amazing but since it is so creamy, the salad would turn into a (delicious) mess.

What about the chickpeas?

It wouldn’t do the mozzarella justice if we chose an A-level mozzarella but then some regular canned chickpeas – would it? So the chickpeas also have to be next level. Just like the ones from NENI. They actually are simply PERFECT for this dish. Why? They are precooked and prepackaged, so you can just grab them in your supermarket and make this dish even quicker. And they are ore spiced with ultra tasty Mediterranean spices and herbs. These herbs work perfectly together with the mozzarella and strawberries. These spiced chickpeas make this dish 10x more delicious and even healthier, because you get so many nutrients from them. If you somehow have access to getting those chickpeas, you definitely should! 

Is this dish healthy?

We can definitely say so. As a base we have the strawberries, which are loaded with vitamins and fibre and nutrients. (Btw, did you know, you could eat the green part of the strawberries? It still blows my mind). Then we have got the chickpeas, which also are an amazing source of protein and fibre. So they‘ll keep you full and happy and help your digestion. And then, not to forget about the mozzarella; it is rather high in fat, that needs to be said, but also in protein. The olive oil accounts for some unsaturated, healthy fats and the basil for some extra nutrients. All in all, pretty healthy! 

How to make this dish? 

This is beyond easy. Really. All we need to do is wash and slice the strawberries, chop the mozzarella and toss with the chickpeas, basil, oil and vinegar. Yup, that’s all. Then we only need to pack it for our picnic 🙂

Meal prep friendly?

Definitely! Otherwise it would not be a great picnic dish would it? You can store it in the fridge – even for a day if you want. This actually intensifies the flavors because the juices of the strawberries will run out and combine with the mozzarella.

This definitely is one of the easiest and most delicious meals you could make. It is amazing for those hot summer days when you just want a quick lunch, but also for warm and sunny picnics in the park! I hope you‘ll really enjoy this and have an amazing time picnicing! 

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The Easiest 10 Minute Strawberry and Chickpea Caprese

Easy to make, super quick, super refreshing and super delicious! Really, this is next level and not your average caprese (much better!). The strawberries and an amazing sweet-summery twist to it and all in all it is super delicious! A must make!

Course Appetizer, picnic, Salad
Prep Time 10 Minuten
Total Time 10 Minuten

What you will need

  • 1 package NENI Kichererbsen Salat mit frischen Kräutern
  • 250 g strawberries
  • 1 Package mozzarella cheese (around 120-150g)
  • 1 tbsp basil
  • 1 handful greens (such as baby spinach)
  • 2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar

How to

  1. Wash the strawberries and cut them into bite-sized pieces. Add them to a bowl along with the chickpeas, the mozzarella, the olive oil and the finely chopped basil. Give it a good mix, then divide onto bowls.

  2. Drizzle some balsamic vinegar and serve with fresh basil! Enjoy!

Love,
Katie // Une Petite Cuisinière 

Super Easy & Saucy 15-Minute Cajun Chickpea Bowl

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To be fair – I do not think you could ever go wrong with something saucy & spicy. And when you combine it with some chickpeas, tomato and coconut milk, there is no way you could go wrong. These soft beans in a creamy, rich and spicy sauce on top of fluffy quinoa and served with some thick greek yoghurt. The perfect lunch.

What is special about this dish?

Usually you you use cajun seasoning to marinate something, which you then fry or grill. So mostly that it becomes crispy. You could definitely do this with chickpeas but in this recipe it is used to make a sauce in which the chickpeas are in. It is not like any other sauce, maybe a bit like the tomato – coconut mixture in tikka masala but without the curry spices.

And we do no serve them on a regular salad or bowl but with some greek yoghurt, which adds a lot of flavour and its richness pairs perfectly with the sauciness of the chickpeas. Also the quinoa soaks up the sauce perfectly and completes the dish.

Is this dish healthy?

Yes, yes, yes! The quinoa, as a food of the month January, is loaded with protein, carbohydrates and fibre. Plus many essential vitamins and minerals. Then we have the greek yoghurt, which also is an excellent source of protein.

he chickpeas, also, are packed with fibre, which helps you with digestion and they are a great source of plant based protein. For all those who currently are or are considering a plant based diet – chickpeas are a great staple to always have at home. Plus, they are super handy and convenient since you can buy them pre-cooked and canned. Just make sure you drain and wash them before eating, otherwise you will eat the liquid they are stored in, which can cause you having gas in your stomach.

How to make this dish

This is one of those dishes, which you can make in one pan. You start by frying some onion and oregano in some oil. Once these become nice, glassy and fragrant, you can add the chickpeas and the (homemade) cajun spice mix. This is just fried for a few minutes, so the flavours really are absorbed. Now we are adding some tomato paste mixed with water to thin it out, and some canned coconut milk. This makes the sauce nice and rich. This can now simmer for about 5 minutes before we add in some sort of greens such as arugula or spinach. Once this has wilted down we are ready to serve it.

For this you quickly whip the greek yoghurt with a spoon, so it gets nice and creamy and then spread it on the bottom of a bowl or plate. Add the quinoa on top and then the chickpeas along with the sauce. You can garnish with some parsley and that’s already it! Fairly simple!

How and when to best have it + meal prep?

This works great as a quick lunch to have during a busy day. You could for example also make it a bit saucier and serve it with some naan bread as a comforting dinner. The chickpeas do work very well for meal prep. You can either reheat them in the microwave or with a splash or water or coconut milk on the stove.

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Super Easy & Saucy 15-Minute Cajun Chickpea Bowl

Creamy, saucy, spicy chickpeas flavoured with cajun spice and serve with some rich greek yoghurt and fluffy quinoa to round up the tanginess of the chickpeas.

Course dinner, lunch, Main Course
Cuisine American
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings

What you will need

  • 120 g quinoa
  • 1 yellow onion
  • 1 tbsp olive oil
  • 1 can chickpeas
  • 3 tbsp tomato paste
  • 3 tbsp water
  • 4 tbsp canned coconut milk
  • 1 handful arugula or spinach
  • 200 g greek yoghurt
  • 1 tsp oregano

For the Cajun Spice Mix: (or just use 1,5 tbsp cajun spice mix)

  • 2 tsp paprika powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 ts chili flakes
  • 1 tsp garlic powder
  • 1/4 tsp pepper

How to

  1. Prepare the quinoa according to package intructions or just cover it with twice the amount of water and add some salt. Then bring to a boil, the reduce to simmer and let simmer until all water is absorbed. Then turn down to very low heat, cover and let it stand and fluff until finished with the rest.

    In a pan heat up the oil. Finely dice the onion and fry it along with the oregano for 1-2 minutes until fragnant. Drain and wash the chickpeas and add them to the pan along with the cajun spice mix. Fry for about 2-3 minutes.

  2. Combine the tomato paste with the water. Add this and the coconut milk to the chickpeas and let simmer for about 5 minutes. Add in the arugula and let it wilt down.

  3. Whisk the greek yoghurt with a spoon so it is creamy and spread it onto the bottom of a bowl of plate. Top with the quinoa and the chickpeas. Serve with some parsley and enjoy!

I hope you’ll enjoy this and have fun cooking this!

Enjoy,
Love,
Katie