Chicken and chickpea burgers, parmesan-parsley and cilantro-cotija-green chili versions

Drain a can of chickpeas, saving the liquid for another use.

Roughly mash the chickpeas with a potato masher, not to a hummus consistency but with no whole chickpeas left; divide in half for two flavors.

Combine with the ground chicken.

Parmesan version: add roughly chopped parsley, salt and pepper (not too much salt), about a quarter cup minced onion and about an ounce of grated Parmesan; mix with your hands.

With wet hands, form patties a little bigger than the bun, with a slight indent in the center.

Cook in a lightly oiled skillet over medium or slightly lower heat so the outside does not burn before the chicken is cooked through; flip and top with a slice of Swiss cheese.

variation: for the second version mix in minced cilantro, one to two ounces cotija, salt, pepper and roasted Anaheim peppers (or canned green chilies); serve with pepper jack.

Serve topped with yogurt ranch dressing and arugula.