Chickpea Burgers and Salsa

These spicy burgers make a great alternative to meat. They can also be served in a wholemeal bun with red onion slices and salad.

Serves: 4

Preparation: 40 minutes + 1 hr cooling


  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, de-seeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, de-seeded and finely chopped
  • freshly ground black pepper
  • sunflower oil or cooking spray, for frying
  • 2 tomatoes, finely chopped
  • 1/2 red onion, thinly sliced
  • 1 tbsp chopped fresh coriander
  • lime juice
  • olive oil


  1. Put the chick peas into a food processor and pulse two or three times to lightly crush – you do not want them to be mushy but to retain some texture. Turn into a large bowl.
  2. Heat the olive oil in a frying pan and gently fry the onion, garlic and pepper for 5 minutes to soften.
  3. Add to the chick peas with the coriander, chilli and seasoning.
  4. Stir to mix well and chill in the fridge for at least 1 hour or overnight.
  5. Divide the mixture into eight and shape into burgers (you may need a little flour to do this).
  6. Heat the sunflower oil or cooking spray in a non-stick frying pan and fry the burgers for 3 minutes on each side until they are golden and crispy.
  7. Drain on a kitchen towel.
  8. Mix all the salsa ingredients together, adding lime juice and a little olive oil to taste.
  9. Serve the burgers warm with the tomato salsa.

This recipe is from Traditional Favourites published by Simon & Schuster in 2012.