Giant vegetable burger

Preheat the oven to 180 degrees Celsius.

Let the chickpeas drain in a colander.

Clean the peppers and carrot and cut into small cubes.

Finely chop the peanuts.

Prepare the drained chickpeas with a fork.

Mix the pieces of pepper and carrot, the peanuts and the chickpea mix with the finely chopped chickpeas.

Then make two citizens out of it with your hands. You determine the thickness and the size yourself.

Let the burgers stiffen in the fridge for 10 minutes.

Wash and cut the tomatoes into slices.

Peel the avocado and cut the fruit into slices.

Wash the lettuce leaves.

With the cheese slicer, 8 thin strips of courgette and roast them in a frying pan or grill pan with a little olive oil.

Heat a dash of oil in a frying pan and fry the burgers on each side about 3 to 4 minutes on not too high heat.

In the meantime, cut the bread rolls open and bake for 5 minutes in the oven.

The sandwiches do not have to be made wet beforehand.

Remove the rolls from the oven. Spread the bottom halves with tomato tapenade.

Then fill each half with 2 leaves of lettuce, some slices of avocado, 3 slices of tomato and 2 courgette bars.

Then put the chickpea burgers on it and finish with the remaining leaves of lettuce, avocado, tomato and zucchini.

Place the top halves of the buns on top and serve the burgers immediately.