Add the coconut oil to a saute pan over medium heat with the red bell pepper and red onion and saute for 5 mins.

In a small bowl add ⅓ cup water water and the ground flax seeds, stir and let sit for 3 mins.

In a large bowl add the chickpeas and mash with a potato masher, or fork.

Then add the oat flour, flax/water mixture, cooked quinoa, sautéed peppers & onions, fresh basil, sea salt, paprika & lime juice and stir everything together.

Form the mixture into burger patties and cook right away or keep in the fridge for 1-2 days.

Add all sauce ingredients into a small bowl and whisk together.

When ready, cook your burgers in the oven at 425 degrees Fahrenheit for 10 mins

or in a saute pan with a little bit of coconut oil over medium heat, 5 mins each side.

Serve the chickpea quinoa burgers layered with the valencia peanut butter sauce, fresh arugula greens and shredded purple cabbage, enjoy!