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Lemony chickpea and chargrilled-brinjal buns

Lemony chickpea and chargrilled-brinjal buns

This vegetarian option packs a flavour punch!

  • Serves 4
  • Less than 30 minutes


  • 1 small brinjal, sliced
  • ¼ cup (60ml) olive oil
  • 2 tsp (10ml) ground cumin
  • Salt and milled pepper
  • 1 tsp (5ml) crushed garlic
  • 1 onion, finely chopped
  • Juice (60ml) and grated peel of 1 lemon
  • 1 can (410g) chickpeas, rinsed and drained
  • 3 Tbsp (45ml) fresh mint, chopped
  • 4 wholewheat burger buns, halved
  • 1½ cups (375ml) shredded iceberg lettuce
  • 2 salad tomatoes, sliced


  1. Combine brinjal slices with half the oil, cumin, salt, pepper and half the garlic.
  2. Heat a griddle pan and chargrill brinjals on both sides until cooked through. Set aside.
  3. Place onion, lemon juice and grated peel, remaining oil and garlic, and chickpeas in a bowl.
  4. Season and set aside for 15 minutes.
  5. Roughly smash chickpea mixture with the back of a spoon and stir through mint.
  6. Layer one half of each bun with lettuce, brinjals, tomato and a spoonful of chickpea mixture.
  7. Sandwich with remaining bun halves. Serve.
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