Tired of the same old veggie burgers? You’re in luck! Chickpeas are the ultimate plant-based hero, transforming into juicy, flavorful patties that satisfy every craving—from smoky BBQ to zesty Mediterranean. Whether you need a quick weeknight dinner or a show-stopping cookout option, these 25 delicious vegan recipes have you covered. Let’s dive in and find your new favorite burger!
Classic Vegan Chickpea Burgers with Garlic Aioli
Mouthwatering, protein-packed, and satisfying—these chickpea burgers are a vegan staple that delivers big flavor without the fuss. They’re easy to whip up for a quick weeknight dinner or a casual weekend cookout, with a creamy garlic aioli that takes them over the top.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan mayonnaise
– 1 clove garlic, minced (for aioli)
– 1 teaspoon lemon juice (for aioli)
– 4 burger buns
– 1 cup lettuce leaves
– 1 tomato, sliced
Instructions
1. Preheat a skillet or grill pan over medium heat (350°F).
2. In a large bowl, mash the chickpeas with a fork until mostly broken down but still slightly chunky.
3. Add the breadcrumbs, red onion, minced garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and black pepper to the bowl.
4. Mix all ingredients until well combined, using your hands if needed to form a cohesive mixture.
5. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
6. Lightly oil the preheated skillet with a teaspoon of olive oil.
7. Place the patties in the skillet and cook for 5 minutes, until golden brown and crisp on the bottom.
8. Flip the patties and cook for another 5 minutes, pressing gently with a spatula to ensure even cooking.
9. While the patties cook, prepare the garlic aioli by combining the vegan mayonnaise, minced garlic for aioli, and lemon juice for aioli in a small bowl; whisk until smooth.
10. Toast the burger buns lightly in a toaster or on the skillet for 1-2 minutes until warm.
11. Assemble the burgers by spreading a generous amount of garlic aioli on the bottom bun.
12. Top with a cooked chickpea patty, lettuce leaves, and tomato slices.
13. Serve immediately.
Bite into a burger with a crisp exterior and tender, flavorful interior that holds together beautifully. The smoky cumin and paprika pair perfectly with the zesty garlic aioli, making it a crowd-pleaser even for non-vegans. Try serving these on whole-grain buns with pickled onions or avocado slices for an extra twist.
Spicy Chipotle Chickpea Burgers
Whip up these Spicy Chipotle Chickpea Burgers for a protein-packed, flavorful meal that’s ready in under 30 minutes. They’re perfect for a quick weeknight dinner or a weekend cookout. Customize the spice level to your liking with the chipotle peppers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh cilantro
– 2 tablespoons mayonnaise
– 1 tablespoon chipotle peppers in adobo sauce, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Preheat a skillet or grill pan over medium-high heat to 375°F.
2. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some chunks for texture.
3. Add the panko breadcrumbs, red onion, cilantro, mayonnaise, chipotle peppers, cumin, garlic powder, salt, and black pepper to the bowl.
4. Mix all ingredients thoroughly until well combined, using your hands if needed to ensure even distribution.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly to prevent crumbling during cooking.
6. Heat the olive oil in the preheated skillet until shimmering, about 1 minute.
7. Place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the edges.
8. Flip the patties carefully with a spatula to avoid breaking them, and cook for another 4-5 minutes until heated through.
9. Remove the patties from the skillet and let them rest on a plate for 2 minutes to firm up before serving.
10. Serve immediately on buns with your favorite toppings.
Bite into these burgers for a satisfying crunch that gives way to a smoky, spicy kick from the chipotle. The chickpeas provide a hearty, meaty texture without being dry, making them a crowd-pleaser even for non-vegetarians. Try topping them with avocado slices and a squeeze of lime for a fresh twist.
Herbed Chickpea and Quinoa Burgers
Kick off your weeknight dinners with these protein-packed patties that come together in under 30 minutes. They’re a fantastic, fiber-rich alternative to beef burgers, holding their shape beautifully on the grill or in a skillet. Keep a batch in the freezer for last-minute meals.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup cooked quinoa, cooled
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp olive oil, divided
– 1 tbsp fresh lemon juice
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 cup finely chopped fresh parsley
– 2 tbsp finely chopped fresh cilantro
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the drained chickpeas in a large bowl and mash thoroughly with a fork until no whole beans remain, leaving some texture.
2. Add the cooled quinoa, panko, egg, 1 tablespoon olive oil, lemon juice, cumin, garlic powder, parsley, cilantro, salt, and pepper to the bowl.
3. Mix all ingredients with your hands until fully combined and the mixture holds together when pressed. Tip: If the mixture feels too wet, add 1 more tablespoon of panko.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, about 3.5 inches in diameter.
5. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes until the bottoms are deeply golden brown and crisp.
7. Gently flip each patty using a thin spatula and cook for another 4-5 minutes until the second side is browned and the patties are heated through. Tip: Avoid pressing down on the patties while cooking to keep them moist.
8. Transfer the cooked patties to a plate lined with a paper towel to drain for 1 minute. Tip: Let them rest for 2 minutes before serving to help them firm up.
Enjoy these burgers warm on toasted buns with your favorite toppings. Expect a satisfyingly crisp exterior that gives way to a tender, herb-flecked interior with a nutty flavor from the quinoa. For a creative twist, crumble a patty over a salad or serve it in a lettuce wrap with a dollop of tzatziki.
Mediterranean Chickpea Burgers with Tzatziki Sauce
Escape the ordinary burger routine with these protein-packed Mediterranean chickpea burgers. They’re quick to assemble and deliver vibrant flavor in every bite. Serve them with cool tzatziki for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tablespoon chopped fresh dill
– 1 teaspoon lemon juice
– 1/4 teaspoon salt
– 4 burger buns
– 4 lettuce leaves
– 4 tomato slices
Instructions
1. Place chickpeas in a large bowl and mash with a fork until mostly broken down but still chunky.
2. Add panko breadcrumbs, red onion, parsley, 2 tablespoons lemon juice, garlic, cumin, 1/2 teaspoon salt, and black pepper to the bowl.
3. Mix all ingredients thoroughly until well combined.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
5. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Place patties in the skillet and cook for 4-5 minutes per side, until golden brown and firm to the touch.
7. While patties cook, combine Greek yogurt, grated cucumber, dill, 1 teaspoon lemon juice, and 1/4 teaspoon salt in a small bowl to make tzatziki sauce.
8. Toast burger buns lightly if desired.
9. Assemble burgers by placing a lettuce leaf and tomato slice on each bun bottom.
10. Top with a cooked patty and a generous dollop of tzatziki sauce.
11. Cover with bun tops and serve immediately.
Ultimate texture comes from keeping some chickpea chunks for bite. The cumin and lemon brighten the earthy chickpeas, while the tzatziki adds a refreshing coolness. Try serving these open-faced on pita with extra veggies for a lighter option.
BBQ Chickpea Burgers with Caramelized Onions
Overlooking the grill? These BBQ chickpea burgers deliver smoky satisfaction without the meat. They’re hearty, packed with flavor, and come together fast for a weeknight win. Caramelized onions add a sweet, savory depth that makes every bite irresistible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup BBQ sauce
– 1 egg, beaten
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 large yellow onions, thinly sliced
– 1 tablespoon butter
– 1/4 teaspoon sugar
– 4 burger buns
– Optional toppings: lettuce, tomato, extra BBQ sauce
Instructions
1. Mash chickpeas in a bowl until mostly smooth with some chunks for texture.
2. Add breadcrumbs, BBQ sauce, egg, smoked paprika, garlic powder, salt, and black pepper to the bowl.
3. Mix ingredients until fully combined and the mixture holds together when pressed.
4. Form the mixture into 4 equal patties, about 1/2-inch thick, and place on a plate.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat.
6. Cook patties for 4-5 minutes per side, until golden brown and firm to the touch.
7. While patties cook, heat remaining 1 tablespoon olive oil and butter in a separate skillet over medium-low heat.
8. Add sliced onions and sugar to the skillet, stirring to coat.
9. Cook onions for 15-20 minutes, stirring occasionally, until deeply golden and caramelized.
10. Toast burger buns lightly in a toaster or on the skillet for 1-2 minutes until warm.
11. Assemble burgers by placing a patty on each bun bottom.
12. Top each patty with a generous spoonful of caramelized onions.
13. Add optional toppings like lettuce, tomato, or extra BBQ sauce if desired.
14. Close burgers with bun tops and serve immediately.
Achieve a crispy exterior by ensuring your skillet is hot before adding the patties. For easier flipping, chill the formed patties in the refrigerator for 10 minutes. Stir onions occasionally to prevent burning and promote even caramelization. These burgers boast a firm, satisfying texture with a smoky BBQ kick, balanced by the sweet richness of the onions. Serve them with a side of sweet potato fries or a crisp salad for a complete meal.
Thai-Inspired Chickpea Burgers with Peanut Sauce
Craving a burger but want something plant-based with bold flavor? These Thai-inspired chickpea burgers deliver with a creamy peanut sauce that’s ready in under 30 minutes. They’re packed with protein and spice, perfect for a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon garlic powder
– 1/4 teaspoon red pepper flakes
– 2 tablespoons vegetable oil
– 4 burger buns
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 1 tablespoon honey
– 1 tablespoon rice vinegar
Instructions
1. Mash the chickpeas in a large bowl with a fork until mostly smooth with some chunks.
2. Add the panko breadcrumbs, chopped fresh cilantro, soy sauce, lime juice, grated fresh ginger, garlic powder, and red pepper flakes to the bowl.
3. Mix all ingredients thoroughly with your hands until well combined.
4. Form the mixture into 4 equal-sized patties, about 3/4-inch thick, pressing firmly to prevent crumbling.
5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Place the patties in the skillet and cook for 4-5 minutes per side until golden brown and crispy.
7. While the patties cook, toast the burger buns in a toaster or on the skillet for 1-2 minutes until lightly browned.
8. In a small bowl, whisk together the creamy peanut butter, coconut milk, honey, and rice vinegar until smooth for the sauce.
9. Assemble the burgers by placing each patty on a bun bottom and topping with a generous spoonful of peanut sauce.
10. Serve immediately with extra sauce on the side.
What makes these burgers stand out is their crispy exterior giving way to a tender, flavorful interior, with the peanut sauce adding a rich, slightly sweet contrast. Try serving them with a side of quick-pickled vegetables or extra cilantro for a fresh crunch that complements the spices perfectly.
Zesty Lemon and Herb Chickpea Burgers
Whip up a plant-based burger that’s bright, fresh, and packed with protein. These chickpea patties come together quickly for a satisfying meal. They’re perfect for a quick lunch or a casual dinner.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil, for cooking
Instructions
1. Place the chickpeas in a large bowl and mash thoroughly with a fork until mostly smooth with some texture remaining.
2. Add the panko breadcrumbs, red onion, parsley, dill, lemon zest, lemon juice, 1 tablespoon olive oil, cumin, garlic powder, salt, and black pepper to the bowl.
3. Mix all ingredients with your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly to prevent crumbling.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes until the bottoms are golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes until the second side is golden brown and the patties are heated through.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
9. Serve immediately on buns with your favorite toppings. Get ready for a burger with a firm, slightly crisp exterior and a tender, flavorful interior. The lemon and herbs shine through, making it a refreshing alternative to traditional burgers—try serving it in a lettuce wrap or with a tangy yogurt sauce.
Sweet Potato and Chickpea Burgers
Vegan and packed with plant-based protein, these Sweet Potato and Chickpea Burgers are a satisfying, make-ahead meal. They hold together beautifully without eggs, and their warm spices make them a crowd-pleaser for any night of the week. You can bake or pan-fry them for a crispy exterior and tender center.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes (about 1.5 lbs)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp all-purpose flour
– 2 tbsp vegetable oil (for cooking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce the sweet potatoes several times with a fork, place them on the baking sheet, and bake for 45 minutes until very tender.
3. Let the sweet potatoes cool slightly, then scoop out 1.5 cups of flesh into a large bowl, discarding the skins.
4. Add the chickpeas to the bowl and mash with a fork until mostly broken down but still slightly chunky.
5. Stir in the rolled oats, red onion, garlic, olive oil, cumin, smoked paprika, salt, and black pepper until fully combined.
6. Sprinkle the all-purpose flour over the mixture and mix it in to help bind the burgers.
7. Divide the mixture into 6 equal portions and shape each into a 3/4-inch thick patty with your hands.
8. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering.
9. Place 3 patties in the skillet and cook for 4-5 minutes per side until golden brown and firm.
10. Repeat with the remaining 1 tablespoon of oil and patties, keeping the cooked burgers warm in a 200°F oven.
All these burgers boast a hearty, slightly crisp exterior that gives way to a soft, flavorful interior with hints of smokiness from the paprika. Serve them on toasted buns with avocado and a tangy yogurt sauce, or crumble them over salads for a protein boost—they’re versatile enough for any meal.
Carrot and Chickpea Burgers with Tahini Dressing
Unleash a satisfying plant-based burger that’s packed with flavor and texture. These carrot and chickpea patties are hearty, easy to make, and topped with a creamy tahini dressing. You’ll have a delicious meal ready in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups cooked chickpeas
– 1 cup grated carrot
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1 large egg
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 burger buns
– 1/4 cup tahini
– 2 tbsp lemon juice
– 2 tbsp water
– 1 clove garlic, minced
Instructions
1. Preheat a skillet over medium heat with 1 tbsp olive oil.
2. Mash chickpeas in a bowl until mostly smooth, leaving some chunks for texture.
3. Add grated carrot, breadcrumbs, parsley, egg, cumin, salt, and pepper to the bowl.
4. Mix all ingredients thoroughly until well combined.
5. Form the mixture into 4 equal-sized patties, about 3/4-inch thick.
6. Place patties in the preheated skillet and cook for 5 minutes.
7. Flip patties and cook for another 5 minutes until golden brown and firm.
8. While patties cook, toast burger buns in a toaster or oven at 350°F for 3-5 minutes until lightly crisp.
9. In a small bowl, whisk tahini, lemon juice, water, and minced garlic until smooth.
10. Assemble burgers by placing a patty on each bun bottom and drizzling with tahini dressing.
11. Add bun tops and serve immediately.
Yield a burger with a crispy exterior and tender, flavorful interior from the carrot and chickpea blend. The tahini dressing adds a tangy, creamy contrast that elevates the whole dish. Try serving these on a bed of greens or with a side of sweet potato fries for a complete meal.
Mushroom and Chickpea Burgers with Balsamic Glaze
Unleash a savory, plant-based burger that’s both hearty and easy to make. These patties combine earthy mushrooms and protein-packed chickpeas, finished with a tangy balsamic glaze for a gourmet touch. They’re perfect for a quick weeknight dinner or a weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 15-ounce can chickpeas, drained and rinsed
– 8 ounces cremini mushrooms, finely chopped
– 1/2 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 tablespoons olive oil, divided
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup balsamic vinegar
– 1 tablespoon honey
– 4 burger buns, toasted
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Preheat a large skillet over medium heat with 1 tablespoon olive oil.
2. Add chopped mushrooms and minced garlic to the skillet; cook for 5-7 minutes until mushrooms release their liquid and turn golden brown. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer the mushroom mixture to a large mixing bowl and let it cool for 5 minutes.
4. Add drained chickpeas to the bowl and mash with a fork until mostly broken down but still slightly chunky.
5. Stir in panko breadcrumbs, beaten egg, smoked paprika, salt, and black pepper until well combined.
6. Form the mixture into 4 equal-sized patties, about 3/4-inch thick, and place them on a plate. Tip: Chill the patties in the refrigerator for 10 minutes to help them hold their shape during cooking.
7. Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium heat.
8. Cook the patties for 4-5 minutes per side until golden brown and firm to the touch.
9. While the patties cook, combine balsamic vinegar and honey in a small saucepan over medium heat.
10. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until it reduces to a thick glaze that coats the back of a spoon. Tip: Watch closely to prevent burning, as the glaze can thicken quickly.
11. Remove the patties from the skillet and brush each generously with the balsamic glaze.
12. Assemble the burgers by placing a patty on each toasted bun, topped with a lettuce leaf and a tomato slice.
Kick back and enjoy these burgers, which boast a crispy exterior and a moist, flavorful interior from the mushroom-chickpea blend. The balsamic glaze adds a sweet-tart note that pairs perfectly with the smoky paprika. For a creative twist, serve them open-faced on a bed of arugula with extra glaze drizzled on top.
Smoky Paprika Chickpea Burgers
These smoky chickpea burgers deliver bold flavor with minimal effort. They’re hearty, protein-packed, and perfect for a quick weeknight meal. Toss them on the grill or pan-fry for a satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg
– 2 tablespoons smoked paprika
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 4 slices red onion
Instructions
1. Preheat a skillet or grill to medium-high heat (375°F).
2. Mash chickpeas in a bowl until mostly smooth with some chunks for texture.
3. Add panko, mayonnaise, egg, smoked paprika, garlic powder, salt, and pepper to the bowl.
4. Mix all ingredients until fully combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
6. Heat olive oil in the skillet until shimmering, about 1 minute.
7. Place patties in the skillet and cook for 5 minutes without moving to form a crust.
8. Flip patties and cook for another 5 minutes until golden brown and firm to the touch.
9. Toast burger buns on the skillet for 1–2 minutes until lightly browned.
10. Assemble burgers by placing a patty on each bun bottom, then topping with lettuce, tomato, and red onion.
Firm and crispy on the outside, these burgers have a tender, smoky interior from the paprika. Serve them with a side of sweet potato fries or a tangy slaw for a complete meal. They also hold up well for meal prep—store cooked patties in the fridge for up to 3 days.
Sun-Dried Tomato and Basil Chickpea Burgers
Zesty and satisfying, these chickpea burgers pack Mediterranean flavors into a hearty patty. They come together quickly with pantry staples and bake up firm enough to hold toppings. Perfect for a meatless meal that doesn’t sacrifice substance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash chickpeas with a fork until mostly broken down but some texture remains.
3. Add sun-dried tomatoes, basil, breadcrumbs, egg, garlic, salt, and pepper to the bowl.
4. Mix thoroughly with your hands until the mixture holds together when pressed.
5. Divide mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
6. Place patties on the prepared baking sheet and brush tops lightly with olive oil.
7. Bake for 12 minutes, then carefully flip patties using a spatula.
8. Bake for another 12-13 minutes until golden brown and firm to the touch.
9. Remove from oven and let rest on the baking sheet for 5 minutes before serving.
Hearty and flavorful, these burgers have a firm, slightly crumbly texture that holds up well on a bun. The sun-dried tomatoes add a sweet-tart punch balanced by the fresh basil. Try serving them open-faced on toasted sourdough with a smear of garlic aioli and arugula.
Conclusion
Perfect for any craving, these 25 vegan chickpea burgers prove plant-based eating is deliciously versatile. We hope you find a new favorite to try! Share which recipe you love most in the comments below, and pin this roundup on Pinterest to save for your next burger night. Happy cooking!
