Instructions

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.

Assemble bowls:

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!!