INGREDIENTS
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CUCUMBER SALAD:
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2 tablespoons reduced-fat mayonnaise
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zest and juice of 1 lemon
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1 teaspoon cumin seed, toasted
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1 teaspoon raw sugar
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1/4 teaspoon salt
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2 cucumbers, peeled, seeded, and sliced
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BURGERS:
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2 cloves
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1/2 red onion, cut into thirds
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1 celery stalk, chopped
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1 cup mushrooms, such as cremini
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1/4 cup flat-leaf parsley, packed
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1/4 cup fresh dill
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1 can (15 ounces) chick peas, rinsed and drained
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1/2 cup rolled oats
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zest and juice of 1 lemon
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1 egg white
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1 teaspoon salt
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1 tablespoon extra-virgin olive oil
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2 whole-wheat pitas, halved and warmed
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2 cups shredded romaine lettuce