It’s Friday! It’s gonna be a hot weekend here, and we don’t have a thing planned so that means B E A C H! Finally! And probably these Chicken Burger Lettuce Bowls with Roasted Chickpeas at least one more time! Maybe two. I don’t know if I’m so dang excited about these because they really are just that good, or maybe just because I’ve been in a dinner rut and finally made something new? Either way. You need these easy bowls in yo life.
Also, I am 100 percent obsessed with roasted chickpeas now! Whyyyyyy has it taken me so long to try them! I’ve seen them popping up everywhere and finally just had to try them! If you haven’t done it, do it now. Like today. You will LOOOOOOVE them. I seasoned them with Trader Joe’s Chili-Lime seasoning but you can use any spices or herbs or seasoning blends you’d like! Just maybe stick with the Mexican flavors for these bowls 🙂
Also, the fried eggs are totally optional. I think a fried egg makes just about anything (savory) you put it on better. Right? Plus, the yolky egg acts like a dressing/sauce and the bowls don’t really need anything else. Feel free to add any additional toppings, dressings or salsa that you love though. Happy Friday friends, and happy weekend!
chicken burger lettuce bowls with roasted chickpeas
1 lb ground chicken
1 tsp ground cumin
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp pepper
2 (14 oz) cans garbanzo beans, rinsed and drained
1 tbsp Chili Lime seasoning (or other favorite mexican seasoning blend)
2 tbs extra virgin olive oil or melted coconut oil
1 large, ripe avocado
1 cup cherry tomatoes, halved
4 eggs (optional)
1 head butter lettuce, leafs separated
Preheat oven to 400.
Prep the burgers:
Place the thawed ground chicken in a bowl, add the cumin, garlic, salt and pepper and mix together with (CLEAN!) hands until mixed well. Form into 4 equally sized patties. Set aside.
Roast the Chickpeas:
Drain the chickpeas and rinse well. Spread out on a clean dish towel, and with another clean towel (or paper towel) blot the chickpeas dry. Let rest for 5 minutes. Discard any of the skin from chickpeas.
Spread out into an single layer on a baking sheet. Toss with 2 tbsp extra virgin olive oil or melted coconut oil. Roast in the oven for 20-25 minutes, stirring every 10 minutes. Season with the Chili-Lime seasoning (I get it from Trader Joe's) or any other favorite Mexican seasonings or blend (garlic, srirracha seasoning, cumin, tarjin, etc) at the very end. Toss seasoning in and roast for another 5 minutes. Remove and set aside.
Cook the burgers:
While the chickpeas are roasting, cook the chicken burgers. (I would wait until the chickpeas have about 10 minutes left to cook). Heat a griddle, or grill to medium high heat and cook until the bottoms are browned, about 4 minutes. Flip and cook for another 5-6 minutes on the other side, or until completely cooked through. Remove from heat.
Fry the eggs: (totally optional to do the fried egg on top!)
Fry the eggs on a greased griddle over medium-high heat, until over-easy.
Place several leafs of lettuce together to create a "bowl" in a bowl or on a plate. Add a chicken burger, a heaping scoop of roasted chickpeas, cherry tomatoes, avocado, cilantro, and a fried egg. (I think the fried egg gives it a "sauce" but if you need a dressing, sauce, or salsa--use your fav!!
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