Chickpea, Red Pepper & Coriander Burgers

For once, I actually cooked something that ALL yes ALL my children loved.  These burgers are so versatile and super healthy and ‘the icing on the cake’, or should I say ‘the sauce on the burger’, is they are very economical and simple to make, you can even make more and freeze them. Instead of reaching for anything when you are hungry and tired,  or during the busier week, you know you have something healthy to quickly cook up.


1 400g can of chickpeas (you can increase the ingredients to pre-make and freeze)

2 Cloves Garlic

1 Pointed Red Pepper

30g Coriander

1 Medium Red Onion

80g Fresh Wholemeal Breadcrumbs

1 Organic Egg

5 Wholemeal Seeded Bun (Whatever burger buns you prefer) or as an alternative, use a Portobello Mushroom as a burger bun.

Fresh organic humous as a topping.

Salad of your choice to serve. (I always add a little freshly squeezed lemon juice to salad it’s yummy and healthy.)

1tbsp Olive Oil.


Add the chickpeas, 60g breadcrumbs, coriander, garlic cloves, onion, red pointed pepper and egg into a food processor and blitz until all ingredients are combined.

Shape mixture into (I made 7 burgers from this amount of ingredients) burgers.

Press remaining breadcrumbs onto the outside of burgers.

Heat the olive oil and fry burgers 6 to 7 minutes each side.

Serve in buns spread lightly with humous and add salad of your choice or topped with a Portobello Mushroom instead of a bun.

I always use Romaine lettuce rather than ice-burg lettuce as its nutritional value is far greater than ice-burg lettuce. 

Vitamins & Minerals in Romaine Lettuce

Vitamin K, Vit A, Vit C, Potassium, Manganese, Fibre, Folate & Iron.

It also contains a small amount of, protein, magnesium, calcium, copper, phosphorus, vitamin e, zinc & several B-complex vitamins. 

As always the most important part…sitting back, relaxing and digging in.

Bon appetite.


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