Chickpea Quinoa Burgers

  • Yield : 6-8
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 6m

If you’re looking for a delicious dinner in less than 20 minutes, look no further than this burger.

These veggie burgers are so easy and so. darn. tasty. This week I accidently made about 6 cups of quinoa so its been all about trying to incorperate it into any recipe I can.

Therefore, I made a bunch of these babies as a part of my meal prep for the week. I use them in my sandwiches, broken up on top of a salad, or even just on their own with some tahini dipping sauce. This recipe provides an easy base that allows you to mess around with the spices any way you please.

Hope you enjoy!

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  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas
  • 1 cup finely processed veggies (I used kale, onions & carrots)
  • 1/4 cup chickpea flour (or flour of choice)
  • 1 t curry powder
  • 1/2 t cumin
  • 1/2 t cayenne pepper
  • Salt and pepper to taste


Step 1

1. In a larger bowl, combine all ingredients to form the burger mixture. (add a dash of water to help incorporate mixture if needed). Form into 6-8 burgers.

Step 2

2. In a skillet heated over medium heat, add a dash of cooking oil/spray and cook burgers until each side is golden brown.

Step 3

3. Place finished burgur on your favorite toasted bun, load on the toppings (lettuce, tomato, avocado, hot sauce, etc..), and ENJOY!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (15)

  1. posted by Candace Duprey on January 30, 2017

    This was so easy, and so tasty!!! I didn’t have curry powder so I subbed a cajun spice that I mixed, but used all the other seasonings with a dash of ginger! Definitely a mix you could try many flavors with.

    • posted by Lauren Bossi on March 30, 2017

      Hi Candace – Sounds so tasty!! One of my favorite things about this recipe is how adaptable it is; thanks for sharing!! 🙂

  2. posted by Melissa on March 30, 2017

    Sorry if this is a dumb question, I’m very new to meal-prepping. When you make a batch ahead of time, do you cook them all then store them, or do you store them uncooked and then heat them up when needed? Thanks 🙂

    • posted by Lauren Bossi on March 30, 2017

      Hi Melissa! I usually cook mine beforehand, let them cool and them store them to be used throughout the week. Hope that helps 🙂

  3. posted by Vita on May 25, 2017

    Hi Lauren,
    What do you think about baking them?
    I don’t use any oil…any suggestions?

  4. posted by Molly on June 24, 2017

    I used onion, carrot, celery and poblano (pasilla) pepper in mine. Also substituted chipotle chili powder and garlic salt for the spices. AMAZING! Can’t wait to try an asian version with soy, ginger, nori fukikake seasoning!

  5. posted by Juho on July 5, 2017

    What a lifesaver! So easy and inexpensive. Especially great for a vegan noobie like me. 🙂 Just switched kale to spinach but delicious either way.

  6. posted by Mel on July 19, 2017

    Looks great! I’m eager to try this recipe. Do you also throw the chickpeas in the food processor? Or do you mash them?

  7. posted by Josephine Monti on July 28, 2017

    Do you mash the chickpeas after you cook them?

  8. posted by Anna on August 1, 2017

    I pulsed the chickpeas and the kale in a blender, just enough to chop both without mashing them. I used thinly cut onions made it a crunchy and a grill to make the patties. It came out great and my family loved it! If you cook the chickpeas and the quinoa before, the actual dinner time prep was just a few minutes..

  9. posted by Valorie Barnes on August 6, 2017

    I am new to vegan all together. Actually haven’t even started yet, just doing some research and getting some ideas. So I’m assuming you don’t used canned chickpeas? If not where do you get the dried ones to cook and how do you cook them to make them flavorful?

    • posted by Victoria J Smith on September 13, 2017

      I think you could use canned; just drain them. Dry chickpeas are found in same section w/ dried beans. Just cook in water. The flavor comes from the veggies & spices.

      • posted by Erandathi Ratnayaka on September 24, 2017

        I find it easier to cook if I presoak the Chickpeas overnight with a dash of Cider Vinigar rinse it fresh water the next day and cook until well done. I use the water as a base for a soup.

    • posted by Macca on September 17, 2017

      I’d use tinned ones, why not?!

  10. posted by Emily Ortiz on October 4, 2017

    For the mashed veggies, used the pickled ones in a jar from Trader Joes– processed them- super easy


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