This article originally featured in the January 2021 issue of Connect.

Super easy vegan and gluten-free chickpea burgers

Shannon Stocker (Hyōgo)

Since finding these burgers on the Running on Real Food blog back in January, I’ve made some variation of them almost every week of this year. They’re super easy, requiring only one bowl, one hob and a frying pan. At 20 minutes from ingredients to plate, they’re perfect for those sleepy weekday nights. Check out my favorite adaptation of the recipe here!

Servings: 4

400g chickpeas, drained, well-rinsed and roughly mashed
1 small red onion, diced
1 small courgette, grated and squeezed of excess water
3 tbsp dried coriander
3 tbsp red wine vinegar
2 tbsp sriracha sauce (or alternative hot sauce)
2 tbsp natural crunchy peanut butter
1 tsp honey or brown sugar (optional)
1 tsp parsley
1 tsp cumin
1 tsp garlic powder
2 tsp black pepper
½ tsp sea salt
100 g gluten free oats or panko breadcrumbs
2 tbsp extra virgin olive oil
4tbsp vegan mayonnaise
2 tsp sriracha (or to taste)
½ tsp lemon juice
½ tsp sea salt
4 burger buns (I prefer brioche ones)
½ lettuce
1 large tomato
4 tsp chilli jam / chilli chutney


  1. Drain and rinse the chickpeas, then place them in a bowl and
    mash them with a fork.
  2. Pop the chickpeas into a large bowl with all the other patty
    ingredients. Use your hands to mix well.
  3. Form 4 large patties.
  4. Oil a frying or griddle pan and put on the hob on medium heat.
    Add the patties and cook for 4-5 minutes on each side.
  5. While they are cooking, combine the sauce ingredients and
    spread onto the burger buns. Add the extras onto the bun before
    serving the patties on top.

To shake things up a bit, I like to test out different sauces and extras every now and again! A good dollop of gochujang mayonnaise or a tzatziki are really tasty options. If you try any new variations, please email your suggestions to me at, I’d love to try them out!

Shannon Stocker is an incoming Assistant Language Teacher on the JET Programme and the Fashion & Beauty Editor for CONNECT. She’s currently spending her time in Liverpool, UK eagerly googling everything to do in Kōbe City and obsessing over what to pack.