Cooking Time: 20 mins

Servings: 2


  • 1 can of chickpeas, drained and rinsed
  • 1/4 cup breadcrumbs
  • 1 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp kelp powder (or dulse flakes)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper, to taste
  • 4 vegan burger buns
  • Lettuce, tomato, and avocado for topping(optional)


In a food processor, pulse the chickpeas until they are roughly diced.
A sizable mixing bowl should be used to combine the chickpeas,
breadcrumbs, vegan mayonnaise, Dijon mustard, lemon juice, kelp powder
(or dulse flakes), garlic powder, onion powder, salt, and pepper.
Mix everything up thoroughly.
Divide the mixture into four equal amounts, and then form each into a patty.
In a skillet, heat a little bit of oil over medium heat.
Cook for 3 to 4 minutes on each side, or until crispy and golden.
The buns for the vegan burger should be toasted.
On the bottom half of the sandwich, arrange a patty, then lettuce, tomato,
and, if using, avocado.