Test Kitchen: Thai Chickpea Burgers

Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen

Caila Yates, Graduate Dietetics Student, SAR ’20

About the Sargent Choice Test Kitchen: We’re all about making healthy taste delicious here at Sargent Choice.  That’s why we’ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test new Sargent Choice healthy recipes each week at the Sargent Choice Test Kitchen.  Dr. Karen Jacobs invites students of all majors (not just nutrition) into her home on Boston University’s campus to cook up a recipe developed by Sargent Choice Registered Dietitian, Jennifer Culbert.  Feedback from the weekly Test Kitchen gets incorporated into future Sargent Choice recipes and helps shape the face of healthy dining at BU.

The Sargent Choice Test Kitchen is back in action for the new school year!  We kicked off the first week of classes with some delicious and protein packed Thai Chickpea Burgers with a veggie-filled slaw.

What we liked:

  • The texture
  • The amount of spice in the burgers
  • Simple recipe
  • Doesn’t take long to prepare

What we would change:

  • Add more spices to the coleslaw
    • We think cumin, paprika, and salt would be great additions!
  • Use less lime in the coleslaw
    • Try using half the amount, then tasting it!

Nutrients that you’re getting from this recipe:

  • Protein from chickpeas and white beans
  • Less saturated fat than a beef burger
  • Fiber from beans, whole wheat bread, cabbage, and carrots
  • Iron and B vitamins from whole wheat buns
  • Vitamin A from carrots
  • Vitamins K and C from cabbage
Nutrition information Per burger
Calories 159
Saturated Fat <1 g
Protein   8 g
Fiber   6 g
Sodium 422 mg

Sargent Choice Thai Chickpea Burgers with Veggie Slaw

Recipe modified from: http://www.sarahaasrdn.com/short-and-sweet-series-thai-chickpea-burgers/
Yield: Approximately 10 mini burgers


2 teaspoons Dijon mustard
½ lime, zested and juiced
2 tablespoons olive oil
1 ½ cups shredded cabbage (red or green or both)
1 cup shredded carrots
1 green onion, white part only, thinly sliced
¼ cup cilantro leaves

1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1 large egg
1 tablespoon olive oil
¼ cup cilantro, chopped
1 tablespoon + 1 teaspoon Thai green curry paste
1 teaspoon grated fresh ginger
2 cloves garlic, grated
¼ teaspoon salt
3 tablespoons whole wheat bread crumbs
4 teaspoons olive oil, divided
10 small whole wheat hamburger buns or dinner rolls, split in half and toasted



  1. Combine the mustard, lime zest and lime juice together in a medium mixing bowl. Gradually add the olive oil, whisking until incorporated. Add the cabbage, carrot, green onion and cilantro and toss to combine. Cover and refrigerate until ready to eat.


  1. Place beans in a large mixing bowl and partially mash with a fork or potato masher.
  2. In a separate bowl, whisk the egg together with the olive oil, cilantro, curry paste, ginger, garlic and salt. Add mixture along with the bread crumbs, to beans and stir to combine.