If you love burgers as much as we do, we promise you will absolutely LOVE this chickpea & pistachio burger. It is delicious, vegan, and almost healthy 



Servings 4 | Prep Time 30 | Total Time 50 minutes


  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½
  • 50g pistachios 
  • 1 tsp ground cumin
  • small bunch coriander, chopped
  • 1 egg or flax egg
  • 100g fresh breadcrumbs
  • 1 medium red onion, ½ diced, ½ sliced
  • 1 tbsp olive oil
  • 4 Seeded Burger Bun
  • 1 Vine Tomatoes
  • 80g Rocket
  • 1 Lemon
  • 50g Vegan Mayonnaise


In a food processor, mix the chickpeas, lemon zest, pistachios, lemon juice, cumin, half the coriander, the flax egg and some seasoning. 

Scrape into a bowl and mix with the breadcrumbs and the diced onions. Form 4 burgers and chill for at least 10 mins.

Heat teaspoon of oil in a large frying pan over medium-high heat. Fry the chickpea burgers in the hot oil until golden on both sides. This should take around 3-4 mins on each side.

Meanwhile, halve the buns and warm for 2 mins in the oven or on a pan. 

Slice the tomatoes, wash rocket and place to a bowl. Halve the lemon and add a squeeze of lemon juice to the rocket along with a splash of olive oil and a pinch of salt and pepper. Toss together.

Spread vegan mayo over each bun half. Pop a chickpea burger on the bottom bun, then place some tomato slices on top. Top with a handful of rocket and sit the other half of the bun on top.

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