Homemade No-Bake Chickpea Burgers with Lemon-Dijon Mayo

I indulged in a burger or two during my pregnancy and had a lingering craving post-baby for a mouthwatering, but healthier version of my meat-indulgent days a few months ago…alas, the no-bake chickpea burger I concocted last week (bun-less, because who needs a bun with the already filling chickpeas making up this yummy goodness,) is a healthier version that still fills my desire for M Burger 🙂 I promise!


  • 2 cups cauliflower, cut into small pieces
  • 2 cups chickpeas, drained & rinsed
  • 1 garlic clove, peeled & chopped
  • 1 TB Herbamere seasoning
  • 1 TB cold-pressed extra virgin olive oil
  • dash of lemon juice
  • 1 TB red pepper flakes
  • sea salt & pepper, to taste
  • 1/2 cup chickpea flour
  • *for the Dijon mayo:
  • 2 TB veganaise mayo
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice
  • sea salt & pepper, to taste
  • serve with avocado, lettuce, & tomato slices or anything you want!


  1. Steam the cauliflower until tender- let cool.
  2. Place all ingredients for the burgers in a blender, chop and combine, keeping it chunky.
  3. Place the mixture in a large bowl, using your hands, form it into 4-5 burgers (depending on the size you want) and place them in glass tupperware, no touching one another, and cover. Refrigerate for an hour +.
  4. Mix the mayo ingredients together and store.
  5. When ready to eat, serve the Dijon mayo, any toppings you want, and a side salad to fill you up!
RecipesAshley Pettit