INGREDIENTS 

• 2 cloves garlic
• 1 x 400g can chickpeas, drained
• 1 jar Saclà Char-Grilled Aubergine 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 Char-Grilled Peppers in Oil

INSTRUCTIONS 

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, Saclà 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