Ingredients
2
2 servings
- •0.5 cup finely chopped walnuts
- •0.5 cup unsalted sunflower seeds
- •1 cup canned chickpeas, drained
- •0.25 cup diced red onion
- •1 large egg, beaten
- •1 tablespoon chopped fresh parsley
- •1 tablespoon salt-free herb seasoning blend
- •0.25 teaspoon fresh ground black pepper
- •2 tablespoons olive oil
- •2 slices mild Cheddar cheese
- •1 (6 inch) pita bread round
- •0.25 cup ranch dressing
- •2 leaves romaine lettuce
- •1 medium tomato, thinly sliced
- •0.5 medium avocado - peeled, pitted and sliced
Instructions
- Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
- Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
- Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
- Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
- Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.
Nutritional Facts
Per 2 servings
- Calories: 939
- Carbohydrate: 59g
- Fat: 70g
- Fiber: 13g
- Protein: 26g
- Sugar: 5g
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