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Chickpea Burger w Arugula Salad
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Chickpea Burger with Arugula

Pan sautéed chickpea patties with farro, herbs and spices
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (click to scale)
Calories 360kcal


  • 6 Tbsp farro dry
  • 2-1/4 cup canned garbanzo beans drained, rinsed
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 3/4 cup fat-free plain yogurt
  • 1/4 tsp kosher salt
  • 1/4 cup all purpose flour
  • 1 tbsp olive oil
  • 6 ea whole wheat hamburger bun
  • 3 cup arugula lettuce leaf
  • 1 tsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 1 Pinch kosher salt
  • 6 each fresh tomatoes 1/4” slice


  • Cook farro in simmering water until tender, about 30 minutes. Drain and set aside. Should end up with ¾ cup cooked.
  • Place rinsed, drained garbanzo beans into a food processor and add parsley, ground cumin, red pepper flakes, yogurt and salt. Process until smooth and scrap out into a bowl. Fold flour and cooked farro into the mixture. Shape into 6 oz patties, about 4” in diameter.
  • Place a non-stick pan over medium high heat and drizzle in the oil. Cook the burgers until golden brown on top and heated through. Toast the buns.
  • Meanwhile, season arugula with lemon juice, extra virgin olive oil and salt. Assemble each burger onto each bun with a slice of tomato, a burger and 1/2 cup of dressed arugula.


Cooked farro is nutritious and adds texture to the burger. Try with other whole grains such as Grano, pearled barley, wheat berries and brown rice.


Calories: 360kcal | Carbohydrates: 60g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 540mg | Fiber: 11g