Chicken and chickpea burgers

A protein-rich supper that's quick to create on a busy weeknight

4 ratings

20 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal339
Fat6.5g
Salt0.6g
Sugar3.1g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Burgers are an indulgent treat – usually. This version swaps beef for chicken. It’s bulked out with chickpeas, rather than cheese and garnishes, which lowers the fat and increases the fibre.

Ingredients

3 chicken breasts, roughly chopped
1 x 400g can chickpeas, drained
Small handful fresh coriander
½ tablespoon harissa paste
1 tablespoon sunflower oil
4 round wholemeal bread rolls
1 tomato, cut into four slices
200g lettuce, to serve
50g tzatziki, to serve, optional

Method

In a food processor, pulse the chicken until minced before adding the chickpeas, coriander and harissa, and pulse until combined.
Shape into four equal sized patties.
Heat the oil in a large frying pan over a medium high heat and cook the burgers for 8 minutes on each side until golden brown and cooked through.
Meanwhile, slice the bread rolls horizontally and toast.
Top each bun with a chicken patty, a slice of tomato and some lettuce. Serve with tzatziki, if you like.

For a crunchy, gluten-free option, ditch the rolls and wrap the burgers in iceberg lettuce