Grilled Chickpea Burgers
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A juicy homemade chickpea and veggie patty sandwiched in a toasted bun smeared with chilli vegan mayo and filled with cucumber ribbons and a crunchy red cabbage, carrot and spring onion slaw
Feeds
6Person
Preparation time
30Min.
easy
Ingredients
- For the Patty:
- 800 g (2 cans) canned chickpeas - drained, rinsed, mashed
- 1 small red onion, finely diced
- 1 teaspoon crushed ginger
- 1 medium-sized baby marrow, grated
- A handful of fresh coriander, finely chopped
- 60 ml (4 Tbsp) vegan mayonnaise
- 15 ml (1 Tbsp) hot sauce
- 15 ml (1 Tbsp) Knorr Aromat Naturally Tasty
- 7,5 ml (1 tsp) Robertsons paprika
- 7,5 ml (1 tsp) Robertsons Black Pepper
- 190 ml (½ cup) gluten free oats
- For the chilli mayo:
- 60 ml (4 Tbsp) vegan mayo
- 30 ml (2 Tbsp) hot sauce
- For the slaw:
- ½ red cabbage, shredded
- 1 carrot, grated
- 4 sticks of spring onion, thinly sliced
- 30 ml (2 Tbsp) Knorr light French dressing
- For cooking the patties:
- 30 ml (2 Tbsp) olive oil
- For Serving:
- 6 burger buns, toasted
- 1 cucumber, sliced into ribbons
Preparation method
Nutrition
- Vegan
- Vegetarian
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