Friday, July 3, 2015

Sun Dried Tomato Chickpea Burgers

These burgers are flavor-packed, so easy to make, and require minimal ingredients! The sun-dried tomato flavor goes really well with Cashew Hemp Seed Pesto and balsamic sweet onions. This combo makes a perfect summery dinner!

Sun Dried Tomato Chickpea Burgers

Makes 4 burgers


  • 2 cans chickpeas (I use reduced sodium so I can add salt to taste.)
  • 1/2 cup sun dried tomatoes (I use sun dried tomatoes packed in oil with herbs.)
  • About 1/2 tsp salt or to taste
  • Cracked pepper to taste
  • 1 Tbsp ground flax seed
  • 1/4 cup water
  • 1 Tbsp olive oil

Balsamic sweet onions:
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 large sweet onion- sliced
  • Salt and cracked pepper to taste


The onions take the longest to cook, so I would get them started first. In a saute pan, add the olive oil and balsamic vinegar and heat over medium heat. Add onions and top with salt and pepper. Cook over medium-low heat for about 30 minutes, stirring often.

In a food processor, add the chickpeas, sun dried tomatoes, salt, and pepper then process until chickpeas are chopped, but not pureed. In a bowl, add ground flax seed and water. Stir well and let the combination sit for 1-2 minutes to form a gel consistency (This will be the binding agent). Mix flax seed gel into the chickpea mixture and stir until well-combined. Form into patties. I was able to make 4 large patties.

In a large saute pan, heat olive oil over medium heat. I used the same pan that I used to cook the onions. Add the chickpea patties. Cook for about 5-7 minutes on each side.

I highly recommend topping your burger with Cashew Hemp Seed Pesto too! Very easy to whip up in the food processor.

Hope you enjoy!

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