Chickpea burgers

Serves: 5

Time to make: 20 mins , plus 1 hr chilling

Ingredients

Burgers
2 x 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 tablespoons olive oil
1 lemon, zest and juice
1 teaspoon ground cumin
2 spring onions, chopped
2 teaspoons tahini
2 tablespoons chopped peppadew peppersbell peppersX
1 small egg
⅓ cup breadcrumbs
3 tablespoons fresh coriandercilantroX
2 tablespoons sesame seeds
Salad and extras
1 mango, peeled, diced
1 small cucumber, diced
1 red onion, finely chopped
2 cups cherry tomatoes, halved
3 courgettezucchiniXszucchini, summer squashX, grated
5 white bread rolls

Instructions

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1 Place all burger ingredients in a food processor and process until they form a chunky texture. Season with salt and pepper.

2 Divide mixture in 5 even-sized balls. Wet hands and form in patties. Cover and chill for 1 hour or overnight.

3 Mix all salad ingredients together with an oil-free dressing. Spray a hot BBQ hotplate with oil and cook patties for 2-3 minutes, turning once until golden. Serve on lightly toasted rolls with the salad.

Variations

Make it gluten free: Check ground cumin is gluten free and use gluten-free breadcrumbs and bread rolls.

Nutrition Info (per serve)

Calories 540 cal

Kilojoules 2260 kJ

Protein 21 g

Total fat 15 g

Saturated fat 2 g

Carbohydrates 75 g

Sugar 19 g

Dietary fibre 14 g

Sodium 660 mg

Calcium 130 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.