Spicy Chickpea and Omega Burger Cabbage Wraps
By Dee, 9th February 2016
There’s no rule to say you have to eat a burger in a bun and this fresh, light and tasty recipe puts a new spin on our popular Vegan Omega Burgers. Easy to make, this fantastically inventive recipe is a visual showstopper and has a sublime subtle spice kick from the deliciously spiced chickpeas. Perfect for a fun family meal where you can all enjoy the assembly or bring the leftovers the next day in your lunchbox… if there are any leftovers that is!
Food styling by Ajda Mehmet
Art direction, concept and styling by Maaike Koorman
- Prep: 39 mins
- Yields: serves 4
1Preheat the oven to 180 ℃. Spread the chickpeas on a baking tray lined with parchment paper, drizzle with olive oil, salt and cayenne pepper and roast for about 25 minutes.
2Cook the burgers according to the instructions on the packet and once cooked slice into 1.5cm pieces.
3Blanch the baby asparagus in boiling water for 1-2 minutes and drain on kitchen paper.
4Separate 4 whole leaves of the red cabbage, being careful not to tear them. Using the same boiling water from the asparagus, blanch the cabbage leaves for 3-4 minutes until slightly tender but not fully cooked. Drain them on kitchen paper.
5Crush the edamame beans lightly with a fork and add the garlic and mix well.
6To assemble the wraps, fill them with the crushed garlicky edamame beans, some of the julienne carrots, baby asparagus, slices of omega burger, spicy chickpeas and a spoonful of hummus. Roll them up and eat like a taco!
Dee's Organic Omega burger is completely free from added salt, sugar or fat. It’s also organic, gluten-free and is packed with the ancient grain Millet, which is naturally rich in iron and is easy on the digestion. Organic brown rice provides fibre and B-vitamins for energy. Organic shelled hemp seeds are a complete protein and also contain essential fatty-acids Omega 3, Omega 6 and Omega 9 (called “essential” because the body cannot make them). Sunflower seeds contain the anti-oxidant Vitamin E and the carrots and broccoli add a delicate flavour.