Makes 2
Prep Time: 30 minutes (+ 2 hours soaking time)
Cooking Time: 20 minutes
Total Time: 3 hours

What You’ll Need:

For the Chickpea Burger Patties:

• 1 x 400 g can chickpeas, drained
• 1 large ripe avocado, peeled and chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 2 tablespoons nutritional yeast (optional)
• Salt and pepper

For the avocado Mayo:

• ¾ cup cashews
• 2 avocados
• 1 tablespoon lemon juice
• 1 – 2 garlic cloves
• 2 tablespoons avocado or olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• Salt and pepper, to taste
  

For the Burgers:

• Avocado Chickpea patties
• Greens of choice
• Grated carrot
• Red onion, sliced
• Microgreens or sunflower shoots to garnish
• Buns of choice

How to Make:

1. Start by making the avocado mayo: Soak the cashews in water for 2 hours.
2. Drain the cashews and add to a blender with the avocados and all other ingredients. Pulse until smooth and store in the refrigerator.
3. For the patties: preheat oven to 180°C and prepare a baking sheet with parchment paper.
4. Place the drained chickpeas and avocado in a bowl. Mash with a hand masher until the chickpeas form a rough texture.
5. Add the herbs, salt, and nutritional yeast, mix well to combine.
6. Form two patties with wet hands and transfer to the baking sheet.
7. Bake in preheated oven for about 25 minutes and flip halfway through.
8. To assemble: place the lettuce or greens of your choice on the burger buns, top with a veggie patty, grated carrot, sliced red onion, and drizzle with the avocado mayonnaise.
9. Serve garnished with micro greens or sunflower shoots.

Recipe with thanks to The South African Avocado Growers’ Association.