Vegetarian Quinoa Chickpea Burger Recipe

You can get a double dose of protein with these vegetarian quinoa chickpea burgers. Both quinoa and chickpeas pack in the plant based protein. If you want to make them a little more moist, you can add the egg, which adds another 6g of protein to the whole batch.

They are naturally gluten-free as long as you use gluten free flour and serve them in lettuce wraps or just to snack on. I love to dip them into the Greek yogurt Sriracha sauce below!

Serves: 2

Sriracha Yogurt Dipping Sauce:

Take equal part plain Greek yogurt with equal part Sriracha and mix together until blended. Adjust Sriracha for desired hotness!

Quinoa Chickpea Burgers:

1 cup cooked quinoa
1 cup canned chickpeas (rinsed)
1 teaspoon turmeric
1 tablespoon fresh cilantro (chopped)
1 egg (if you want them vegan, leave out)
2 tablespoons flour (gluten free is what I use)
Dash of cumin (optional)
Dash of black pepper
1/2 teaspoon sea salt
1 tablespoon coconut oil (for cooking)


  1. Put chickpeas into a food processor (or blender) until they become like a paste.
  2. Add the quinoa, cilantro, optional egg, flour and seasoning and process or blend a bit more.
  3. Take a plate and sprinkle some extra flour onto it. Take chickpea quinoa mixture and form into small balls.
  4. Press each ball into the floured dish and form patties, coated in flour.
  5. Heat a skillet on medium high heat and add coconut oil.
  6. Place the patties in the skillet and fry until slightly browned, about 2-3 minutes on each side.
  7. Serve patties inside a lettuce wrap or on top of a bed of greens. Add extra veggies as garnish and optional dipping sauce for an extra kick.