Curry Chickpea Burgers with Coconut Cabbage Slaw

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



Chickpea Burgers:

  • 3 tablespoons minced toasted cashews
  • 1/2 cup cooked chickpeas (drained and rinsed, if using canned)
  • 1/3 cup shredded lacinato kale or spinach
  • 1/4 cup minced scallions
  • 1/4 cup fresh minced flat-leaf parsley
  • 2 teaspoons mild curry powder
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 large egg white
  • 1/3 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
  • 1/4 cup full-fat coconut milk
  • Zest and Juice from 1 lime
  • 1/4 teaspoon salt


  • 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.


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.