Pesto Chickpea Patties

In all truth, I meant to make these last night for dinner, but work things happened. Then gym things happened. And the next thing I knew all that was happening was me asleep on the couch while watching Agatha Christie’s Poirot with an empty bowl of sautéed mushrooms, kale, and chickpeas sitting next to me.

I meant to make them because the thought of this flavour combination had been racing through my head all day. So, I delayed gratification, which is a sound psychotherapy tool (or so I’ve been told), and it was totally worth it. The brilliant thing is: I now have six more of these beauties stashed in my freezer for next time the craving hits. Take that delayed gratification!

This time I topped them with a dripping early season tomato salad, but I imagine they would be just as at home on a fluffy hamburger bun laden with all the usual trimmings and some garlic aioli.


Antipasto Chickpea Patties (gluten free, vegetarian)

These patties are a little tender, so just be careful when handling them after they are cooked. Despite this crumbliness however, they are deliciously pesto flavoured and very filling.


  • 400g can chickpeas
  • 400g can butter beans
  • 1/3 cup diced mushrooms
  • 1 salad onion, diced
  • 1/3 cup diced capsicum
  • 3 tablespoons pre-made pesto
  • 8 semi-dried tomatoes in oil
  • 1 egg
  • 2 tablespoon rice flour
  • Salt and pepper
  • 1 tablespoon crumbled feta (or more…)


  1. Preheat your oven to 180C (356F) and line a baking sheet with baking paper.
  2. Spray a medium-size frying pan with cooking oil and place over a low heat. Add diced mushroom, onion, and capsicum and sauté until the onion is transparent and capsicum and mushroom are softened. Set aside to cool.
  3. Drain chickpeas and butter beans and rinse very well.
  4. Place chickpeas, butter beans, pesto, and tomatoes in the bowl of a food processor and process until well combined. Add egg, flour, and salt and pepper, and process again.
  5. Remove mixture from food processor and place in a large bowl. Stir in cooled sautéed vegetables.
  6. Place bowl in the refrigerator to chill for 10 minutes.
  7. While patty mixture is chilling prepare the tomato salad (see below).
  8. Divide mixture into 8 portions and shape each into a round(ish) patty.
  9. Place patties onto the lined baking sheet and bake for 15-20 minutes. Flip over halfway through cooking time. The patties are a little tender so be careful.
  10. Place two patties on each plate, and divide tomato salad between. Sprinkle with feta. Serve and enjoy.



Tomato Salad


  • 1 cup cherry tomatoes
  • 1 spring onion
  • 2 large handfuls baby kale
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon chopped fresh oregano
  • Salt and black pepper


  1. Halve cherry tomatoes and place in medium-size bowl. Thinly slice spring onion and add to tomatoes along with baby kale.
  2. Whisk together balsamic vinegar, olive oil, chopped oregano, salt and pepper.
  3. Mix dressing through salad and allow it to stand while you prepare the patties.


7 thoughts on “Pesto Chickpea Patties

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