• 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 75 g watercress
  • 250 g roasted red peppers, drained
  • 410 g tin chickpeas, drained
  • 14 g fresh flat-leaf parsley, finely chopped
  • 200 g fresh breadcrumbs
  • 4 petit pain boules, halved
  • 2 tomatoes, sliced
  • 80 g soured cream and chive dip


  1. 1

    Heat 1 tablespoon of the oil in a pan and cook the onion for 5 minutes until soft. Add the garlic and half of the watercress and cook for a further 2 minutes.

  2. 2

    Put the peppers and chickpeas in a food processor with the onion mixture, parsley and breadcrumbs. Whizz until combined. The mixture will be quite wet. Carefully shape into 4 patties and chill in the fridge for 10 minutes to firm up.

  3. 3

    Heat the remaining oil in the pan and cook the burgers for 4-5 minutes each side, until golden.

  4. 4

    Put each burger onto the bottom half of a boule, top with tomato slices and 1 tablespoon of the soured cream and chive dip. Put the remaining bread on top, garnish with the remaining watercress and serve.

Nutritional Details

Each serving provides
  • Energy 2106kj 503kcal 25%
  • Fat 15.5g 22%
  • Saturates 2.7g 14%
  • Sugars 8.9g 10%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

148.0g carbohydrate 8.1g fibre 16.0g protein

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