Tandoori Chickpea Burgers with Pickled Garlic & Carrot Fries

Tandoori Chickpea Burgers

with Pickled Garlic & Carrot Fries


Pickling vegetables and fruit is easier than you think, and it all starts with a nice vinegar and a pinch of sugar. Here, we’ve chosen to use fresh garlic and shallots, whose flavor is usually sharp, but takes on a mellower, sweeter tone once pickled. This dish is packed with flavor, and nutrition, so get ready for a hearty meal.

Dinner Root Vegetables Leafy Greens Beans/Legumes Indian Soy-Free Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes Comfort Foods
35 min


  1. 1 shallot
  2. 4 cloves garlic
  3. 1 cucumber
  4. 2 radishes
  5. 13.4 oz chickpeas
  6. 2 carrots
  7. ½ cup quinoa
  8. ¼ cup + 1 tbsp apple cider vinegar
  9. 2 tsp turbinado sugar
  10. 3 tbsp Follow Your Heart Soy Free Vegenaise
  11. 1 tsp dried dill
  12. ½ cup gluten free panko breadcrumbs
  13. 2 tsp tandoori spice
  14. 1 roma crunch lettuce
  15. 2 tsp olive oil*
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
  19. For full ingredient list, see Nutrition


  • Baking sheet
  • 2 small saucepans with lids
  • Food processor
  • Large nonstick skillet


Prepare produce and bake fries

Preheat the oven to 375°F. Peel and thinly slice the shallot and garlic. Small dice the cucumber.Thinly slice the radishes and cut into matchsticks. Drain and rinse the chickpeas. Peel the carrots and cut into 4 inch long sticks (you want a “fry shape”). Add the carrot to a baking sheet and toss with 2 tsp olive oil, salt and pepper. Bake fries until crispy and browned in places, about 10 to 15 minutes.

Cook the quinoa

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 8 to 10 minutes.

Prepare the pickled garlic and sauce

In a separate small saucepan, combine the sliced shallot and garlic, just ¼ cup apple cider vinegar, turbinado sugar, ½ cup water, and a pinch of salt. Bring to a boil, reduce heat to low, and simmer until you’re ready to serve. In a small bowl, combine the diced cucumber, remaining apple cider vinegar, Vegenaise, dried dill, and a pinch of salt. Mix the cucumber dill sauce.

Prepare the burger mix

Add the chickpeas, cooked quinoa, panko breadcrumbs, tandoori spice, and ¼ tsp salt to a food processor. Pulse until well combined, scraping down the sides as necessary. Divide the burger mixture into 4 equal portions and press firmly into patties, about ¾ of an inch thick each.

Cook the burgers

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the tandoori chickpea burgers and cook until crispy and heated through, about 4 to 6 minutes per side.


Separate the Roma crunch leaves and divide between large plates. Top with burgers, pickled garlic and shallots, and radishes. Drizzle the burgers with cucumber dill sauce and serve with carrot fries. Dig in!