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Two Dietitians in a Kitchen Blog

Chickpeas and Quinoa: Better Together

Chickpeas and quinoa; perhaps two ingredients that might not be on your regular suppertime rotation. I’ll be the first to admit, I often stare at the quinoa in my cupboard before meal time prep, wondering just what to do with it... well not anymore! After witnessing the burger love that just occurred in my household, this recipe will definitely be one that is repeated (sooner than later, might I add). The blend of herbs, coupled with the zesty-lemon kick, give this burger tons of flavour. The cooked quinoa sears perfectly and adds a nice bit of crunch. Pair with a dollop of tzatziki and you simply can’t go wrong!

My daughter was eager to help out with this recipe, so after a thorough hand-wash, she was immersed in the world of washing, measuring and zesting. Involving Emmie gives her a sense of pride and ownership over the food being served, and because of this she is much more willing to try (and enjoy!) the final product.

These burgers freeze nicely, and make a convenient and tasty meal. A perfect solution for those crazy busy days where heavily processed foods (hello frozen pizza and KD!) might seem like the only solution to a small window of time to get supper on the table…I know we’ve all been there ;)

I hope you enjoy these delicious burgers as much as we did. Happy eating!

- Jenneca

Chickpea and Quinoa Veggie Burgers

Makes 10 Burgers


1 cup 250 ml Quinoa, cooked

1 can 540 ml Chickpeas, rinsed, drained

1 cup 250 ml Bread crumbs

1 cup 250 ml Spinach, roughly chopped

1/2 cup 125 ml Onion, roughly chopped

1/2 cup 125 ml Carrot, grated

1 Egg

2 tbsp 30 ml Dill, fresh, chopped

2 tbsp 30 ml Lemon juice

1 tbsp 15 ml Lemon zest

2 cloves Garlic, chopped

1 tsp 5 ml Oregano

1 tsp 5 ml Mustard, ground

To taste Pepper, fresh ground

As needed Canola oil


1. Combine all ingredients in a food processor. Pulse until blended and well combined. Transfer to a large mixing bowl.

2. Shape mixture into 10 patties.

3. Heat a non-stick frying pan over medium high heat. For four patties add 2 tablespoons of canola oil. Cook for 5 minutes per side (until the underside is golden brown), adjusting the heat as necessary.

4. Serve with a dollop of tzatziki and enjoy!

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