Chickpea Quinoa Burgers. Vegan. Gluten Free.

Chickpea burgers. Vegan. Gluten Free.
Chickpea burgers. Vegan. Gluten Free.

Happy Spring?!  Well it finally feels that way after the longest, most brutal winter ever.  The sun is finally out. Melting is occurring after last week’s 12 inch snowstorm.  I have to admit, it feels really good to see the sun and have a clean car to drive again.  It’s the little things!

Today I found myself with NOTHING on the calendar and decided to use my time wisely and get in the kitchen.  I’ve been dying to make these burgers since I saw Matt Frazier’s No Meat Athlete make them and then YumUniverse take a stab at them as well in Heather’s cookbook.  I put my own spin on them and they turned out great!  The recipe yielded about 9 decent-sized burger patties.  I will be freezing the extras for future – fast meal ideas.


One can of chickpeas, rinsed and drained
2 medium sized sweet potatoes, peeled, chopped and steamed
2 tablespoons of Dijon (I used Maille)
1 teaspoon of liquid smoke
1 tablespoon of Bragg’s Liquid Aminos
1 teaspoon of smoked paprika
1 teaspoon of Italian seasonings
1/2 teaspoon garlic powder
Pinch of salt and freshly ground pepper
1 tablespoon of Psyllium husks (helps as a binding agent)
1 cup of gluten free rolled oats (I used Bob’s Redmill)
1/2 cup of cooked quinoa
Olive oil for sautéing
3 spring onions, diced
1 stalk of celery, diced
1/2 of a yellow bell pepper, diced


Into your food processor, add your chickpeas, sweet potatoes, Dijon, liquid smoke, seasonings, oats, quinoa and liquid aminos.

In a saute pan, add a drizzle of olive oil and once hot, add your onions, peppers and celery.  Cook that for about 4 minutes, stirring often.  Take your veggie mixture and add it to your food processor.  Blend all of the ingredients by pulsing several times.  You want it chunky and not a paste.  Once achieved, get a platter ready and start making burgers with freshly washed hands (leave them a bit wet as it will make this process easier).  Repeat until all of the burgers have been made. Then I sauté them in a pan with a bit of olive oil to brown the outsides.  I remove and finish cooking in a 350 degree oven for 6-10 minutes to heat through OR freeze individually wrapped.  To reheat – place on a baking sheet and bake for 10-12 minutes in a 350 degree oven or until heated throughout.

Well since this icy, snowy, hilly early run on Sunday – first one in quite a few weeks – spring has finally arrived here in PA! I couldn’t be happier.  Sun.  Warm temps.  Rain expected today to remove all this snow… now bring on some flowers, green grass and warmth.  This, by the way, was my last longer run in my training cycle.  I was pleased with the time considering the conditions.


Saturday:  5k very slow pace
Sunday: 16 outdoor miles
Monday: rest day
Tuesday: 4 miles on the treadmill, lifted and core work

That’s it from here!  Hope you are enjoying some beautiful weather too and recovering from the loss of an hour of sleep this weekend.



— Knead to Cook

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