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Indian Style Chickpea and Pistachio Burger

Indian Style Chickpea and Pistachio Burger

with Turmeric Wedges

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We love good Chickpea & Pistachio Burger with Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:NutsCereals containing GlutenMustardEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


½ pot(s)


½ pot(s)

Nigella Seeds

1 bag(s)



1 bunch(es)


1 unit(s)


1 pack(s)


½ unit(s)


24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Zanzibar Style Curry Powder


1 sachet

Mango Chutney

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 unit(s)

Vine Tomatoes

½ bag(s)


2 sachet


(ContainsMustard, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat20.0 g
of which saturates3.0 g
Carbohydrate126 g
of which sugars24.0 g
Protein24 g
Salt1.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Chop the potatoes into 2cm wide wedges and pop on a tray. Drizzle with oil and season with salt, pepper, turmeric and nigella seeds. Use your hands to rub the flavorings all over the wedges. Arrange in an even layer and roast in the middle of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, remove the pistachios from their shells and finely chop. Roughly chop the coriander (stalks and all). Trim and coarsely grate the carrot (no need to peel). Drain and rinse the chickpeas in a sieve. Zest and halve the lemon.


Pop the chickpeas into a large bowl. Break them up with the back of a fork then add the pistachios, carrot, lemon zest, coriander, the flour, Zanzibar spice mix and mango chutney. Season with salt and pepper. Squish together with your hands until mushy and the mixture sticks together. Keep to one side.


Heat a splash of oil in a large frying pan over medium-high heat. Fry the chickpea burgers in the hot oil until golden on both sides. This should take around 3-4 mins on each side.


Meanwhile, halve the buns and warm for 2 mins in the oven. Slice the tomatoes. Pop the rocket in a bowl. Halve the lemon and add a squeeze of lemon juice to the rocket along with a splash of olive oil and a pinch of salt and peppers. Toss together.


Spread a little mayo over each bun half. Pop a chickpea burger on the bottom bun, then place some tomato slices on top. Top with a handful of rocket and sit the other half of the bun on top. Share the wedges between your plates and place the burger alongside. Serve with any remaining rocket and tomato on the side and tuck in!