Chickpea Burger

I have never felt this incapacitated as I do now and have been since October 2016. I like to research new ways of training, adding things I’ve never tried before and I remember distinctly having found a YouTube video with a different type of shoulder training around the time my shoulder started bothering me. I was very eager to try it, moreso because it was performed by one of my ketogenic diet gurus. Lo and behold, the following day my shoulders were on fire. I didn’t pay much attention to the discomfort since a healthy dose of soreness is good for progress. That is until it got worse and it no longer felt like the regular DOMS I’m used to getting. Fast forward to today and I might as well cancel my gym membership because I have completely stopped training upper body due to this injury. One might think “Big deal! Take care of it!” however to me – even though I am taking care of it – it is a huge deal.  

This injury has affected me in ways that I cannot begin to describe as I am unsure that I comprehend them myself. Not being able to do what I do that pretty much defines who I am is like cutting off a bird’s wings and still asking it to fly. I have been training at the gym for the majority of the last 8 years, if not longer. I am not a professional competitor, I don’t make a living with this activity – It’s what I do to feel good, to start my day in a positive way. I’m a cranky morning riser, so getting that rush of adrenaline first thing in the morning is what makes me go – and now that’s mostly gone. On days that I do go to the gym to train legs I still feel like I am unable to workout with the intensity that I know and love – so it seems that it’s a wasted time.   

When you depend on your fix and it’s not delivered your life starts to crumble. You start doubting your self-worth, you don’t see a point in carrying on, you become depressed and moody for the smallest of reasons. In your mind it all comes down to one thing – you are not able to do what you love and it makes you miserable no matter how much you’re trying to resist the misery.  

This has been my reality for much too long and I know it’s affecting more than just me…. Right now I am trying to find a way to be OK with the way things are until things get better, but it’s difficult when there is no improvement, no light at the end of the tunnel and all odds seem to be against me. My mind is unwilling to look at the bright side of things and be hopeful without compassion and understanding – instead, it inevitably gravitates towards the worst case scenario. How does one fly with no wings? 

So as a way of being OK for the time being I have started to experiment in the kitchen a bit more – trying to find ways to incorporate more and more plant-based protein in my meals. It’s more a way to occupy my mind than anything else, but I have been finding quite interesting to try new things and to develop my tastebuds so that I don’t depend on the same old, same old. Here you have it –  today’s supper was a Chickpea Burger with a side of homemade Sweet Potato Chips. 


This is my idea of “fast food” – it was fast to put together, it was delicious, but it didn’t clog my arteries the way that a regular fast food burger would and that’s a bonus!
This little patty pack in a lot of nutrition and flavor. No, it doesn’t taste like meat, it tastes way better! I haven’t been eating beef in a long time, so I don’t feel like I am missing anything, anyway 😉

Chickpea Burger
Nutrition Information
  • Serves: 5
  • Serving size: 50g
  • Calories: 193
  • Fat: 9.5
  • Saturated fat: 1
  • Unsaturated fat: 4
  • Carbohydrates: 20
  • Sugar: 3.6
  • Sodium: 24
  • Fiber: 7.5
  • Protein: 8
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Better than meat burger!
  • 300g cooked Chickpeas
  • 100g grated Carrots
  • 30g Tahini
  • 70g Avocado
  • 20g Hemp Seeds
  • 15g ground Flax Seeds
  • Salt and Pepper to taste
  • 1tsp Cumin
  • 1tsp Turmeric
  • 1 tsp Smoked Paprika
  • 10g Nutritional Yeast
  • 2-3 cloves of Garlic
  • ¼ cup of Lemon Juice
  1. Reserve the carrots and 50g of Chickpeas for later
  2. Put all the ingredients in a food processor and pulse until the mass is smooth.
  3. Add the rest of the chickpeas and carrots and pulse only slightly to incorporate, you want to leave some chickpeas somewhat chunky.
  4. Form patties and brown on both sides in a non-stick frying pan.
  5. Assemble your burger with the bread of choice - I decided to use Ezekiel bread because that's what I had on hand. Also, I used a leaf of purple kale - it has the most beautiful fragrance and purple veins. As a side I served my very own Sweet Potato Chips that I made simply by slicing the potato on a mandoline, spraying the individual chips lightly with some coconut oil spray and sprinkling a tad of pink Himalayan salt. As a spread for the bread, I used my own hummus.


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