450 g soaked chickpeas (overnight) 40 g grated Grana Padano, over 16 months 4 hamburger buns (80g each) 40 g Grana Padano cheese rind, over 16 months 80 g spring leaf salad 20 g of extra virgin olive oil Salt & pepper
Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain. Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper. Spread on a baking sheet to cool.
Scrape and brush the Grana Padano cheese rinds, cut them into small cubes then microwave them for 1 minute so that they will double in volume (like popcorn).
With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden. Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.