These healthy chickpea burgers are great for kids and ideal for vegetarians. They're so easy to make and taste delicious too. Sandwich in between two soft buns, pack with veggies and serve with salad and chips. They're a delicious alternative to classic burgers and are much healthier too.
Ingredients
- 2 x 400g (14oz) cans chickpeas, drained
- 200g hazelnuts, chopped
- 2 onions, grated
- 4 carrots, grated
- 4tbsp tomato purée
- 2 medium eggs, beaten
- Dried breadcrumbs, for coating
WEIGHT CONVERTER
Method
- Mash the chickpeas in a large bowl. Stir in the nuts, onions, carrots, tomato purée and eggs. Mix together and season to taste.
- Divide the mixture into 8 and shape each portion into a burger. Dip in the breadcrumbs to coat. Chill for an hour, or overnight.
- Grill the burgers on a medium heat for 3 to 4 mins a side, until browned. Serve in burger buns with salsa and salad.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite • Published
-
Vegetarian Bolognese
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite • Published
-
Vegetable stew
A vegetable stew recipe that is quick, cheap and easy to make and is an absolute family favourite. Speeded up by swapping haricot beans for canned butter beans, this meal is a winner
By Jessica Dady • Last updated
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady • Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady • Published
-