Chickpea Burgers with Buckwheat Tabbouleh Salad |
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Chickpea Burgers with Buckwheat Tabbouleh Salad

Courtesy of Allergic Living & Chef Simon Clarke

Serves 6



  • 1 can chickpeas, drained
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup carrots, grated
  • 1 tsp. salt and pepper

Tabbouleh Salad:

  • 2 cups cooked buckwheat*
  • 1/2 cup green onion, chopped
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 2 cups fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 clove garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • Salt and pepper


  1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
  2. Combine all tabbouleh salad ingredients and set aside.
  3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
  4. Add burgers to pan, cook 4-6 minutes on each side until golden.
  5. Serve with your favorite burger trimmings and the tabbouleh.

*Note: Buckwheat is not in the wheat family and is naturally gluten-free. The one risk is cross-contact so check for gluten-free brands.

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