Main dishes

Chickpea and millet beanburger with avocado, Zespri SunGold kiwifruit

Vegan eating can be a lifestyle statement, a healthy choice or simply a tasty change from a meat-based diet.  These protein-rich, chickpea burgers with a zingy salsa on the side really deliver on flavour and we’re sure your whole family will enjoy them.  Millet grain is available at health-food shops or you can substitute with quinoa or couscous.

Recipe rich in fibre with high vitamin C content. Natural source of folate and good source of potassium.

Serves 4
Cooks in 40 min.
Recipe appropriate for
Lactose intolerant
Nutrition per serving
Vitamin C89.42mg119%
Of an adult’s reference intake
Ingredients Method


  • 150 g cooked chickpeas, drained if canned
  • 150 g millet grain (or substitute with quinoa)
  • ½ onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 tablespoon of chopped parsley, finely chopped
  • Freshly ground black pepper
  • Salt
  • 4 seed rolls
  • Flour

For the salsa:

  • ½ avocado, peeled and chopped
  • 2 Zespri SunGold kiwifruit, peeled and chopped
  • 1/2 spring onion, finely chopped
  • 2 tablespoons of sweetcorn
  • 3 tablespoons of olive oil
  • 1-2 tablespoons of lime juice
  • Pepper
  • Salt


  1. Cook the millet grains as per the packet instructions, drain and reserve. Crush or mash the chickpeas with the back of a fork. Mix together the cooked millet, crushed chickpeas, onion, garlic, parsley, salt and pepper. Bring the mixture together with wet hands and shape into four even-sized patties. Flatten & lightly dust with flour.
  2. Heat a few drops of olive oil in a non-stick pan. Cook the patties in batches for 3 minutes per side until golden brown and heated through.
  3. For the salsa: Mix together the Zespri kiwifruit, avocado, spring onions and corn in a bowl with the olive oil, lime juice, salt and pepper.
  4. Serve immediately inside rolls and garnish with mixed greens and the salsa.

Related posts