Chickpea Turkey Burgers and Kale Chips

These burgers were something different that we tried. They have a bit of a mushy texture to them, but we didn't really mind. I found the recipe on Oishii. The kale chips are my new obsession. They are seriously delicious and a great way to enjoy a leafy green with some crunch. I have seen recipes for these everywhere, and the one below is how I have had the most success.

For the burgers, you will need:
*1 (15 oz.) can chickpeas, drained and rinsed
*3 scallions, white and green parts, chopped
*1 clove garlic, chopped
*1 tsp. ground cumin
*1/4 tsp. chili powder
*1/4 tsp. salt
*1 tsp. freshly ground black pepper
*a handful of fresh parsley, chopped
*2 Tbsp Worcestershire sauce
*3/4 lb. ground turkey
*2 Tbsp olive oil
*2 rolls
*a large handful of baby spinach leaves, washed
*1/2 a red onion, sliced
*mayo & Dijon mustard

1. In a food processor, combine the first 9 ingredients (through Worcestershire sauce).
Pulse until smooth. Taste to check seasoning.

2. Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties. (You can make mini patties, or 4 larger ones like we did)

3. Add some olive oil to a frying pan and heat over medium high heat. When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.

4. Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard.

For the Kale chips, you will need:
*1/2 bunch of Kale (this is how much we have been using at a time)
*1-2 tbsp of olive oil
*sea salt

1. Preheat oven to 350.
2. Wash Kale and remove stems. Use hands of kitchen shears to pull leaves off the center ribs.
3. Spread the Kale out into a single layer on a cookie sheet lined in parchment paper.
4. Drizzle the olive oil over the Kale and then sprinkle sea salt.
5. Bake for about 10-15 minutes, or until the edges are curling and lightly browned (not burnt)