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Updated: Mar 18, 2021

What to make with some leftover quinoa and a can of chickpeas? These BBQ burgers are just the answer. So good. I used store bought BBQ spice blend, but making your own BBQ spice is simple and always good to have on hand (recipe included below). I smothered this burger in BBQ sauce and topped them with coleslaw (recipe included).


1 Tbsp ground flaxseed

1 1/2 cup cooked quinoa (1/2 cup dry)

1 can chickpeas, drained & rinsed

1/2 cup panko breadcrumbs

2 Tbsp BBQ seasoning (recipe included)

1 Tbsp ketchup or tomato paste


1 tsp Brown sugar,

1 tso Smoked paprika (or regular)

1 tso Chili powder

1 tsp Onion powder

1 tsp Garlic powder.


14 oz pkg coleslaw mix

1/2 cup vegan mayonnaise

1.5 Tbsp maple syrup (or sugar)

1.5 Tbsp apple cider vinegar

Salt & pepper to taste

Mix together coleslaw dressing ingredients then toss with coleslaw mix. Refrigerate until ready to eat.


1. Combine ground flaxseed with 3 Tbsp water. Let sit for 10 minutes.

2. In a food processor, combine cooked quinoa, chickpeas, panko breadcrumbs, BBQ seasoning, ketchup, flaxseed "egg" and 1 tsp salt. Blend until well mixed, scraping down the sides of the food processor as necessary.

3. Divide the burger mixture and press firmly to form 6 patties. Refrigerate for 30 minutes before cooking.

4. In a nonstick skillet over medium high heat add 1 Tbsp oil. Once the oil is hot, add the BBQ chickpea burgers and cook until crisp, approximately 4 minutes per side.

5. Serve on toasted buns, smother in BBQ sauce and top with coleslaw.

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