Curry Chickpea Burgers with Coconut Cabbage Slaw

This recipe is in partnership with Nugget Markets. See below for more details.

Any time I move or travel some place, grocery stores are usually first on my list to find. I have a pretty high standard and it's rare that a store has everything I need. I'm the type of person that usually goes to two or three different stores on a weekly basis (which is obviously not feasible for most!) This is why I'm excited to partner with Nugget Markets for this recipe. Not only can this store be my one-stop-shop but it also happens to be a local store in the Sacramento and Bay area.

Nugget is family-owned and operated as well as a proponent of locally grown and produced foods. One of the things I love most about the store is their labeling system. Vegan? They highlight this on their labels to help you find items faster. Plus, they even pass my cheese test: they carry halloumi! Best of all- if they don't carry something, they will gladly try and find it (super helpful as you can imagine I'm always looking for different ingredients!)

These curry chickpea burgers are part of their exploration of purple ingredients this summer. There are so many beautiful purple produce items and one of my favorite is cabbage. The deep purple color is the perfect burger topping, especially when tossed with coconut milk and paired with curry. These burgers are based on my favorite chickpea burger and come together fairly quickly. These are also easily vegan if you swap the egg for your favorite substitute.

Curry Chickpea Burgers with Coconut Cabbage Slaw

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Delicious and hearty curry chickpea burgers made with kale and scallions then topped with an easy coconut cabbage slaw.

• Author: Erin Alderson
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Cuisine: dinner

Ingredients

Scale 1x2x3x

Chickpea Burgers:

• 3 tablespoons minced toasted cashews
• ½ cup cooked chickpeas (drained and rinsed, if using canned)
• ⅓ cup shredded lacinato kale or spinach
• ¼ cup minced scallions
• ¼ cup fresh minced flat-leaf parsley
• 2 teaspoons mild curry powder
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 large egg white
• ⅓ cup bread crumbs
• Salt, as needed (see note)
• 1 to 2 tablespoons coconut oil, for frying
• 4 slider buns, for serving

Coconut Slaw:

• 2 cups shredded purple cabbage
• 3 tablespoons minced scallions
• ¼ cup full-fat coconut milk
• Zest and Juice from 1 lime
• ¼ teaspoon salt

Instructions

• Combine cashews and chickpeas in food process in a food processor, pulsing a few times until the cashews are in pieces. Add the parsley, scallions, and kale; pulsing a few more times. Add in the remaining ingredients and pulse until well combined using caution to not pulse into a smooth puree. Let sit while making the slaw.
• Combine the cabbage with the minced scallions, coconut milk, zest, lime juice, and salt. Massage the coconut milk into the cabbage until everything is well combined.
• Heat a large, heavy-bottom large skillet over medium-low heat. Wet your hands with water and divide the chickpea mixture into 4, ½” thick patties. Add the coconut oil to the skillet, swirl around, then add the patties. Cook for 5 to 6 minutes per side. The patties should be crisp and browning on the outside and hot through the middle.
• Assemble the burgers with the slaw and serve immediately.

Notes

Tips & Tricks: I like to make a large batch of these burgers and freeze. 

Stock up: get the pantry ingredients you will need: cabbage, chickpeas, coconut milk

Nutrition:  see the information.

Nutrition

• Calories: 354
• Sugar: 7.1
• Sodium: 533
• Fat: 17.2
• Carbohydrates: 42.2
• Fiber: 5.4
• Protein: 10.8
• Cholesterol: 0

Find it online: https://naturallyella.com/curry-chickpea-burgers/

Explore Cabbage

I feel like I don't use cabbage near enough. A head is usually enough for a few meals and the gorgeous color can really make a meal. Summertime is the perfect time to grill slices of cabbage but I also love using the cabbage in noodle bowls, summer rolls, or grain bowls. A few of my favorite ways to use purple cabbage:

Cabbage Salad with Peanuts
Soba Noodle Salad with Cabbage and Kohlrabi
Roasted Carrot Summer Rolls with Cabbage

Disclosure: This recipe was created in partnership with Nugget Markets. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week.