Steam or boil the sugarsnap peas and broccoli for 2 minutes, to soften slightly (they should cook quickly if they're chopped finely). Alternatively, cover with 1 tsp of water and microwave for one minute. Drain and put to one side.
Place the chickpeas in a food processor and pulse a few times until you have a lumpy paste (I like it with a bit of texture). Transfer to a bowl and mix in the sugarsnap peas, broccoli, cajun spice, garlic salt, salt, pepper and cheddar. Stir with a spoon.
Place flour, beaten egg, and panko in three separate shallow bowls. Stir the paprika into the bowl with the panko.
Split the chickpea mixture into four portions and shape into four patties. Coat each pattie first in the flour, then the egg (make sure it's fully covered), then in the breadcrumbs.
Heat the oil in a large frying pan or skillet over a medium-high heat and fry the burgers for 3-4 minutes each side) until golden and crispy.
Assemble the burgers by placing salad leaves and red onion the base, followed by the burger, then topped with the sliced avocado, sliced tomato, soured cream and chilli sauce. Add the top half of the bun and serve.
You can make and coat the burgers in advance, then cover and chill them for up to a day. Cook from chilled, but lower the heat to medium and cook for 1-2 minutes longer (so they're hot right through to the middle)..Nutritional Information is per serving. *Note* I've calculated for 90ml (1/3 cup) of vegetable oil, not the stated amount of 120ml (1/2 cup) as some oil will be left in the pan after frying.