Quinoa Chickpea Burgers




  • 1 cup quinoa, dry
  • 2 1/4 cups water
  • 1/2 cup pumpkin seeds
  • 2 cups chickpeas (cooked)
  • 1 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1/4 cup sundried tomato
  • 1/4 tsp sea salt
  • 2 tbsp chives, snipped into small pieces
  • Black pepper to taste
  • 1 tsp garlic powder or 1 small clove garlic, minced (optional)
  • 1 tsp thyme
  • 1 tsp oregano
  • a dash of cumin
  • 1 tsp of sesame seeds


Rinse quinoa and place in a pot with water. Bring water/quinoa to boil. Reduce to a simmer and let quinoa cook till water is absorbed and you can see some of the “ribs” of the grain coming loose. Turn off heat, fluff quinoa, and let sit, covered, for ten minutes or so.
Place pumpkin seeds in a food processor and grind to a fine meal. Add chickpeas (either home cooked, or canned) and quinoa and pulse to combine well. Add sundried tomato, tahini, lemon juice, spices, salt, pepper, garlic, and chives. Pulse continually until mixture has all come together. Add water if necessary to thin the mixture into proper “burger” texture. Stop when it’s still quite firm, but easy to handle and not too sticky.
Place mixture into 4-6 patties. Grill or pan fry till crispy and golden brown on each side, or bake at 350 for 25 minutes, flipping once halfway through.

  • Ingredients16
  • Servings4-6
  • Calories422

Nutrients Per Serving

  • Calories: 422
  • Protein: 20 g
  • Carbohydrate: 61 g
  • Fat: 12 g
  • Fiber: 14 g
  • Sodium: 103 mg
  • Potassium: 950 mg
  • Phosphorus: 616 mg