Chicken, Hummus and Salad Burger

Ingredients

• 200 g Chickpeas (canned; drained weight)
• 1 clove garlic
• Salt
• 1 tbsp tahini
• 1 tbsp Lemon Juice
• 1 tsp ground cumin
• 5 tbsp olive oil
• 1 bulb fennel
• 2 small carrots
• 1 stalk Celery
• 50 ml orange juice
• Pepper
• 600 g chicken breast fillets (150 g each)
• 4 leaves lettuce hearts
• 4 whole grain buns (e.g., sesame)

Instructions

1. 1.

   Rinse and drain the chickpeas. Peel, mince, and grate the garlic with a pinch of salt. Blend chickpeas, garlic, tahini, lemon juice, cumin, and 1 tbsp oil until smooth; season with salt.

2. 2.

   Trim, wash, and thinly slice the fennel. Peel, wash, and roughly shred the carrots. Trim, wash, and cut the celery into strips. Mix fennel, carrot, celery, orange juice, and 3 tbsp oil together; season with salt and pepper.

3. 3.

   Heat remaining oil in a grill pan. Rinse, pat dry, and sear each chicken fillet for 5–6 minutes per side. Season with salt and pepper.

4. 4.

   Meanwhile, wash the lettuce and shake off excess water. Halve the buns horizontally and spread a thin layer of hummus on each half. Layer lettuce leaves and sliced chicken breast on one bun; top with remaining hummus and place the other bun on top.