Sun’s Out Bun’s Out!

I like big buns and I cannot lie!

This is a post for anyone who loves chickpea burgers, hummus, kale chips….and a really nice bun. I am obsessed with hummus, but I have never tried to make my own. I decided to start with a beetroot hummus, because it’s so colourful (which makes it all the more fun) and it’s full of goodness. Our chickpea burger is seasoned with maple syrup and garlic to provide ‘honey and garlic swauce’ lovers with a vegan alternative! And who doesn’t love a good kale chip to replace a french fry? Hope you enjoy this burger bowl as much as we do 🙂

Maple and Garlic Chickpea Burger Bowl



Maple and Garlic Chickpea Burgers:

  • 398 ml of Chickpeas
  • 1 Cup Cooked Quinoa
  • 4 Cloves Garlic
  • 1/3 Cup of Yellow Onion
  • 1 Tbsp Drip Maple Syrup
  • 1 Cup Shasha Co Sprouted Spelt Bread Crumbs
  • 1 Tsp Organic Red Sriracha Sauce
  • 1 Tsp Paprika
  • 1/2 Tsp Cumin
  • Dash of Cayenne Pepper
  • Salt and Black Pepper to Taste
  • 1/2 Tbsp Olive Oil

Beetroot Hummus:

  • 398 ml of Chickpeas
  • 1/2 Cup Beets
  • Juice of 1 Lemon
  • 3 Cloves Garlic
  • 1 Tbsp Rallis Olive Oil
  • 1 Tbsp Tahini
  • 2 Tsp Tamari
  • 1 Tsp Paprika
  • Salt & Black Pepper to Taste

Kale Chips:

  • 1/3 Cup Tamari
  • 1 Tbsp Toasted Black Sesame Seeds
  • 1 Tbsp Toasted White Sesame Seeds
  • 1 Tsp Himalayan Pink Salt


Maple & Garlic Chickpea Burgers:

  •  Rinse and drain chickpeas
  • Chop onion, and crush the garlic cloves.
  • Lightly sauté the onions and garlic in olive oil
  • Prepare the quinoa
  • Blend the chickpeas
  • Add in quinoa and blend
  • Add in onion and blend
  • Add in garlic, maple syrup, cumin, paprika, cayenne, Sriracha, salt, and pepper, and blend.
  • Blend in 3/4 cup of organic sprouted spelt bread crumbs
  • Pour mixture into a mixing bowl and thoroughly hand mix the burger blend
  • Form mixture into four large patties
  • Roll in breadcrumbs & additional sauce (if you wish)
  • Bake in oven for 20 minutes at 375 degrees. Flipping once.
  • Toss on a delicious sprouted bun… we are obsessed with Silver Hills Sprouted Ancient Grain Hamburger Buns, layer with beetroot hummus, and your favourite burger toppings!

Beetroot Hummus:

  • Preheat oven to 375 degrees
  • Rinse, Peel, and Chop Beets
  • Lightly toss beets in olive oil
  • Roast beets in oven for 20 minutes
  • While the beets are roasting, Rinse, Drain, and Peel Chickpeas
  • Blend Chickpeas with olive oil and lemon juice
  • Once chickpeas are smooth add in beets and blend
  • Add tahini and blend
  • Blend in crushed garlic cloves
  • Blend in tamari and paprika
  • Blend in salt and pepper to taste

Kale Chips:

  • Rinse Kale
  • Break Kale leaves into medium sized chips
  • Place Kale in a bowl and pour in tamari,sesame seeds,and salt
  • Massage into kale and let marinate for 15 minutes
  • Bake in oven on a parchment lined sheet for 25 minutes at 375 degrees

Burger Bowl:

Get creative! Throw in a bowl with some kale chips and sweet potato. Or, toss it on a bed of greens to make a salad. Load it with some swauce! Whatever your heart and tummy desires 🙂




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