Quinoa and chickpea burgers

Recipes

7 Oct

Today I’m sharing what is hands-down my absolute favourite burger recipe. Every single time I eat these, I can't help but say "OH GOD DAMN!"

These Quinoa & Chickpea Burgers are packed with plant-based protein, whole-food complex carbs, and a bold mix of spices that deliver incredible flavour without needing heavy oils or overly processed ingredients. They bake up perfectly firm in the oven—no flipping required—and make an unbeatable addition to your meal prep lineup.

If you happen to have a burger press, it’s well worth using here to give your patties a neat, professional shape. If not, shaping them by hand works brilliantly too!

Let’s get cooking!

Servings: 2

Macros (per batch)

426 kcal, protein 20g, carbs 66g, fat 8g

Equipment Needed:

Food processor

Ingredients

140g quinoa (dry weight)
1 can chickpeas, drained and rinsed (240g)
½ medium red onion
½ red bell pepper
½ bunch fresh coriander, finely chopped
1 tsp ground turmeric
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp ground cumin
⅓ tsp chilli powder
⅓ tsp black pepper
Salt to taste

Instructions

Prepare the quinoa according to the package instructions. Once cooked, set it aside to cool slightly while you prepare the remaining ingredients.
Preheat your oven to 200°C / 400 F.
Line a baking tray with parchment paper or a non-stick baking mat.
Place the red onion and red bell pepper into a food processor and pulse until finely chopped.
Transfer the chopped onion and pepper to a large mixing bowl along with the cooked quinoa, drained chickpeas, chopped coriander, and all spices. Stir well so everything is evenly distributed.
Transfer half of the mixture into the food processor and pulse until well combined and holding together. Repeat with the remaining half.
Divide and shape the mixture into 6 to 7 burger patties using your hands or a burger press.
Pro Tip: Wet the inside of your burger press with water before and after each patty to keep the mixture from sticking.
Arrange the patties on your prepared baking sheet and bake for 35 minutes. There is no need to flip them.
Load them onto your favourite whole-grain buns with fresh crisp salad, or serve alongside baked sweet potato wedges and a dollop of high-protein guacamole!

**If you’re looking for more meals like this, then why not take a look at my vegan recipe e-book, ‘*Where Do You Get Your Protein*'! It's full of easy vegan recipes full of plant-based protein!**

Getting extra protein into the diet has never been easier (or tastier)!

If you’d like help reaching your calorie goals in delicious ways, then check out our nutrition-packed plant-based meal plans .

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