Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chickpea and egg picnic rolls
Wholemeal rolls with chickpeas, chopped egg and chive yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished rolls
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 390 kcal
- per serving
- Protein
- 21 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- bread rolls. Rolls often contain soya and can contain milk, egg or sesame; check the label.
Cooking steps
Bring a small pan of water to the boil, lower in the eggs and simmer for 10 minutes. Cool them in cold water, then peel and chop them.
Cooked when: the whites are set and the yolks are firm.
Mash about half the chickpeas with a fork and leave the rest whole.
Mix the chickpeas with the eggs, yoghurt, chives and mustard.
Split the bread rolls, fill them with the mixture and add the cucumber.
The useful detail
Keep some chickpeas whole for texture. Mashed completely the filling is a paste; half and half gives it something to bite on.
Make it work for you
One serving is One filled bread roll. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
White beans instead of chickpeas
Creamier, and they mash more smoothly.
Per serving: about 20 kcal less, about the same protein, about 2 g less fat.
2% Greek yoghurt
Thicker, so the filling stays in the roll.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Wholemeal bread instead of rolls
Packs flatter for a lunchbox.
Per serving: about 15 kcal less, about 2 g more protein, about 2 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold vegetarian lunch with protein from eggs and chickpeas together, and yoghurt in place of the usual mayonnaise.
| Energy | 390 kcal |
|---|---|
| Protein | 21 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 50 g |
| of which sugars | 8 g |
| Fibre | 7 g |
| Sodium | 640 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| chickpeas | 150 g | FDC 173800Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids | 209 kcal | 10.6 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| Dijon mustard | 5 g | FDC 2710085Mustard | 3 kcal | 0.2 g |
| bread rolls | 120 g | FDC 175030Rolls, dinner, wheat | 328 kcal | 10.3 g |
| cucumber | 80 g | FDC 168409Cucumber, with peel, raw | 12 kcal | 0.5 g |
| Whole recipe | Divided by 2 | 776 kcal | 41.1 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Hard-boiled eggs keep for 1 week in the fridge, the FDA chart's figure, but the made-up filling should be eaten within 2 days. Fill the rolls on the day.
- Reheating
- Eaten cold.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
About 15 min · 440 kcal · 38 g protein per serving