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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein8% · 23g
Carbs38% · 106g
Fat54% · 68g
8g
Fiber
1730mg
Sodium
2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
8th pctl
More protein than 8% of 1,474 meals
Protein density
2g /100cal
Leaner than 2% of meals
vs Pork average
19% heavier
This1140
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Bacon
Chickpeas
Potatoes
Apricot Jam
White Wine Vinegar
Turmeric
Curry Powder
Garlic
Mayonnaise
Tempura Batter Mix
Brioche Buns
Tomato
Scallions
Dijon Mustard
Dill
Cooking Oil
Salt
Butter
Black Pepper
Olive Oil
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Thinly slice tomato and season with salt and pepper.
2
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
3
In a small bowl, whisk together mayonnaise, mustard, jam, half the turmeric (all for 4 servings), and 2 tsp vinegar (4 tsp for 4) until combined. (Be sure to measure the vinegar—we sent more.) Taste and season with salt and pepper.
4
Drain and rinse chickpeas. Place half the chickpeas (all for 4 servings) in a large bowl. Mash with a potato masher or fork until almost smooth. TIP: It’s OK if there are some larger pieces. Stir in garlic, scallion whites, half the scallion greens, half the dill, half the curry powder, 3 TBSP tempura batter mix (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the curry powder, 6 TBSP tempura batter mix, and 4 TBSP water.) Taste and season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. Divide chickpea mixture into two mounds (four mounds for 4).
5
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, add chickpea mounds to pan and gently press to flatten into patties (rub a little oil on the bottom of the spatula to prevent sticking), each about as wide as a burger bun.Cook patties until golden brown and crisp, 3-4 minutes per side. (TIP: Add more oil when flipping the patties if needed.) Transfer to a plate.
6
Meanwhile, halve and toast buns until golden; spread softened butter onto cut sides of bottom buns.Spread top buns with as much tangy mayo as you like. Fill buns with chickpea patties and tomato.Divide chickpea burgers and potato wedges between plates. Sprinkle potatoes with remaining scallion greens and remaining dill. Serve with remaining tangy mayo on the side for dipping.
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Adjust rack to top position and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Thinly slice tomato and season with salt and pepper.
2
Step 2
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
In a small bowl, whisk together mayonnaise, mustard, jam, half the turmeric (all for 4 servings), and 2 tsp vinegar (4 tsp for 4) until combined. (Be sure to measure the vinegar—we sent more.) Taste and season with salt and pepper.
4
Step 4
Drain and rinse chickpeas. Place half the chickpeas (all for 4 servings) in a large bowl. Mash with a potato masher or fork until almost smooth. TIP: It’s OK if there are some larger pieces. Stir in garlic, scallion whites, half the scallion greens, half the dill, half the curry powder, 3 TBSP tempura batter mix (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the curry powder, 6 TBSP tempura batter mix, and 4 TBSP water.) Taste and season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. Divide chickpea mixture into two mounds (four mounds for 4).
5
Step 5
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, add chickpea mounds to pan and gently press to flatten into patties (rub a little oil on the bottom of the spatula to prevent sticking), each about as wide as a burger bun.Cook patties until golden brown and crisp, 3-4 minutes per side. (TIP: Add more oil when flipping the patties if needed.) Transfer to a plate.
6
Step 6
Meanwhile, halve and toast buns until golden; spread softened butter onto cut sides of bottom buns.Spread top buns with as much tangy mayo as you like. Fill buns with chickpea patties and tomato.Divide chickpea burgers and potato wedges between plates. Sprinkle potatoes with remaining scallion greens and remaining dill. Serve with remaining tangy mayo on the side for dipping.
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