Our Favourite Recipes
Chickpea & Pesto Burgers with Salsa Rossa

Chickpea & Pesto Burgers with Salsa Rossa

These vegan burgers are a real hit, whatever your dietary preference. Rich with Sacla’ Char-Grilled Aubergine Pesto, they have a lovely full flavour, great on the bbq with a quick Salsa Rossa made using Antipasti Roasted Peppers.
Profile Serves: 4
Icon/Time On the table in: 1hr
Dairy Free
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Buon Appetito


  • 2 cloves garlic
  • 1 x 400g can chickpeas, drained
  • 1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
  • 100g breadcrumbs
  • 1 large handful fresh basil
  • 1 large handful flat-leaf parsley, fresh
  • 1 lemon, grated zest & 1 tbsp juice
  • 1 egg, lightly beaten (or use 1 tbsp of whisked liquid from chickpeas)
  • 1 fresh & mild chilli, halved lengthways
  • Salt & black pepper to taste
  • 50g plain flour, seasoned
  • 3 tbsp. oil
For the Salsa Rossa:
  • 200g cherry tomatoes, cut into quarters
  • A handful of roughly chopped fresh Basil
  • 3 tbsp. Antipasti Roasted Peppers & 1 tbsp. of the oil


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Blitz the garlic in a food processor until finely chopped
  3. Add the chickpeas, Sacla’ Char-Grilled Aubergine Pesto, 75g of the breadcrumbs, the herbs, lemon zest and juice, egg (or chickpea liquid) and chilli 
  4. Season and blitz again until just combined to a rough texture
  5. Divide mixture into 4 and, with lightly floured hands, shape into burgers (don't worry if they aren't perfectly round)
  6. Combine remaining 25g of breadcrumbs and the seasoned flour on a plate then coat burgers well with the mixture
  7. If you have time, put burgers in the fridge for about 20 minutes, to firm up
  8. Heat oil in a large frying pan over a medium-high heat
  9. Fry burgers for 4 minutes on each side, then finish them off in the oven for about 10 minutes
  10. Mix all the salsa rossa ingredients together and serve with the burgers
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