Salmon Chickpea Patties

Salmon chickpea patties are nutritious, simple, budget-friendly, and flavorful. Made with a combo of canned salmon and canned chickpeas, this dish is perfect for lunch or dinner.

About Salmon and Chickpea Patties

If you're trying to increase your seafood intake but don't want to spend a lot of money or effort, you'll love these salmon chickpea patties.

Canned salmon is budget-friendly and costs up to 75% less per pound than fresh salmon.

That's why I like to keep canned salmon in my pantry in case I want salmon patties that won't break the bank.

Plus, these chickpea salmon burgers have another pantry ingredient in them: chickpeas.

The nice thing about adding chickpeas is that it stretches the canned salmon even more.

Usually, one large can of salmon will yield about 4 salmon burgers, but by adding a can of chickpeas, you get six of them.

Plus, this recipe is simple to make. And you can make these in advance as well as freeze them for later.

Be sure that you shape and refrigerate the salmon patties for at least 15 minutes before cooking. This will help them hold together much better when cooked.

And hey, if you love the idea of more salmon burgers, try these Avocado Salmon Burgers.

Ingredients

Chickpeas: Garbanzo beans (or chickpeas) are mashed and used as the binder for these salmon and chickpea patties. Any kind of canned or cooked chickpea or garbanzo bean will work. In a pinch, white beans could be used.

Eggs: The eggs help hold the salmon burgers together. Additionally, adding the eggs to the chickpeas helps make it easier to mash them.

Lemon: Citrus flavor balances any fishiness from the salmon. Lemon is my preferred choice for seafood, but lime juice was also used for testing.

Vinegar or orange juice could also be used in a pinch.

Spices: To season the salmon chickpea burgers, I recommend adding garlic powder, paprika, cayenne pepper, and salt. However, feel free to include additional spices to your liking.

Salmon: Save money and time by using canned salmon. Either 2 small (6-ounce) cans or 1 (14 to 15-ounce) large can will work.

Smaller cans usually are boneless and skinless, but I like to include skin and bones for more nutrients like Vitamin D and calcium in the salmon patties.

Red Bell Pepper: To add extra flavor and antioxidants, diced red bell pepper is added to these salmon patties. Feel free to use a different color bell pepper or diced celery or green onion in its place.

Oil: Any oil will work. The recipe has been tested using olive oil, canola oil, and avocado oil. Butter is another alternative.

Recipe Cost

• chickpeas 15-ounce can: $0.82
• eggs 2 large: $0.56
• lemon 1 medium: $0.50
• garlic powder ½ teaspoon: $0.04
• paprika ½ teaspoon: $0.07
• cayenne pepper ¼ teaspoon: $0.02
• salt ¼ teaspoon: $0.01
• canned salmon 14-ounce can: $3.96
• red bell pepper 1 medium: $1.38
• oil 1 tablespoon: $0.24

TOTAL COST: $7.60 or $1.27/serving (Based on San Diego grocery stores 2023)

Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Scroll down to the full recipe to see the specific ingredients and directions.

How to Make Salmon Chickpea Patties

Recipe Tips

These salmon patties can be a bit fragile.

Be sure that you shape and refrigerate the salmon patties for at least 15 to 30 minutes before cooking. This will help them hold together much better when cooked.

After putting them in the skillet, wait until these easily release from the skillet. Don't flip them too early or you'll risk breaking them.

Variations

Ingredient Options

Chickpeas: For a substitute for chickpeas, any white beans will work.

Eggs: Chia seeds or ground flaxseeds, also known as flaxseed meal, can be used in place of eggs. Add 1 tablespoon of chia seeds or flax seeds and 3 tablespoons of water when you would add eggs and follow directions.

Another option is to use 3 tablespoons of cream cheese plus 1 tablespoon of water.

Red Bell Pepper: Any color of bell pepper can be used. Also, green onions can be used in place of the red bell pepper.

Lemon: Lime juice can be used in place of lemon juice. White wine vinegar or red wine vinegar are other alternatives.

Flavor Substitutions

Spices: Add your favorite spices to change up the flavors. Chili powder (½ teaspoon) and cumin (⅛ teaspoon) would be good additions.

Alternative Prep & Cooking

I have tested this recipe by cooking them fully in the skillet as well as cooking in the skillet and then finishing in the oven.

There is little difference, and I prefer to cook them completely on the stovetop so I don't have to turn on the oven.

I don't recommend only baking them because they do not get very brown in the oven alone.

However, it is possible to cook these in the oven if needed.

To bake the salmon chickpea patties in the oven:

• Put on a greased baking sheet and bake in a 400°F oven for 15 minutes.
• Flip carefully and bake another 5-10 minutes until lightly browned and cooked through.

How to Make Allergy-Friendly

These are naturally gluten-free, dairy-free, soy-free, and nut-free.

Eggs are used to bind the chickpea salmon burgers, but an egg substitute like chia seeds might work. However, I haven't tested it so I can't say for certain it would work. But it does work when making an Avocado Black Bean Burger.

How to Fix a Mistake

Fall apart when flipped: No worries. You can reshape it into a burger and then cook it until it's done.

Couldn't mash the chickpeas completely: That's good! You don't need them to be completely mashed. Here's an idea of how the chickpeas should look after mashing. (Also, remember to add the egg in when mashing to make it easier to mash)

Make-Ahead Ideas

These are great to make ahead of time. Simply prepare as directed, and refrigerate or freeze the cooked salmon and chickpea patties.

Another option is to store the uncooked patties in a covered container in the fridge for up to 2 days until you are ready to cook them.

Storage Suggestions

Store cooked salmon patties in the fridge in an airtight container for up to 5 days.

Keep the patties in the freezer for up to 4 weeks.

Frequently Asked Questions

Nutrition Benefits

Salmon is full of omega-3 fatty acids which are beneficial for brain, heart, and skin health.

Chickpeas are high in fiber and promote positive digestive health.

Because canned salmon usually has bones and skin included, you get extra nutrients like Vitamin D and calcium.

Each of these salmon chickpea patties provides an excellent source of Vitamin D (190% RDA), Vitamin B12 (129% RDA), phosphorous (47% RDA), Vitamin B6 (44% RDA), niacin (30% RDA), calcium (23% RDA), folic acid (21% RDA), and Vitamin C (21% RDA).

And they are a good source of Vitamin A (13% RDA), potassium (12% RDA), and iron (11% RDA).

What to Serve with Salmon Chickpea Patties

Since the salmon chickpea patties are a good source of protein, I like to serve them with a side of veggies or a salad plus a carbohydrate like mashed potatoes, rice, quinoa, or roasted potatoes for a satisfying meal.

They can also be served on a bun with carrot fries for a unique take on the classic burger and fries combo. Or wrap them in a pita and add hummus.

I always like to serve these chickpea salmon patties with extra lemon juice plus a flavorful sauce like miso sauce, avocado cilantro dressing, or sriracha sauce.

Final thoughts:

If you're looking for canned salmon and chickpeas recipe, this one for Salmon Chickpea Patties is perfect. It's simple, delicious, and budget-friendly.

I love that you can make them for weekly meal prep and serve them for lunch or dinner.

They're delicious, full of nutrients, and budget-friendly, so they are in heavy rotation at my house.

MORE CANNED RECIPES YOU'LL LOVE:

• Black Bean Tuna Salad
• Avocado Chickpea Toast
• Chickpeas Broccoli and Bacon
• Roasted Garlic Tuna Salad
• Three Bean Casserole

Meme

This post was originally published on March 23, 2015. Text, recipe, and photos have been updated

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