Jumbo Italian Spiced Chickpea Burgers

This chick pea burger is a great alternative to meat and the strained yoghurt is a nice healthy alternative to mayonnaise.


Serves 4
For the burgers:
4 tbsp Total Yoghurt
75g bread, torn, or fresh breadcrumbs
2 x 400g cans chickpeas, drained well
25g bunch basil
3 tbsp sundried tomato paste
2 cloves garlic, crushed
Pinch chilli flakes, optional
Spray oil
To serve:
125g Total Yoghurt
75g black olives, sliced
1 small red onion, thinly sliced
4 ciabatta rolls, or 8cm chunks ciabatta,
split in half, lightly toasted
Salad leaves & sliced tomatoes

Less than 15'
Serves 4
  1. Put the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is well chopped and coarse. Shape into 4 large patties.
  2. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  3. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
  4. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix. Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.