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Chickpea Burgers

Chickpea Burgers

Serves: 6

Category: Burgers, Pizza, Wraps and Chips

Average Rating: 
Rated by: 28 members

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Skip the frozen veggie burgers with dubious ingredients. These quick homemade chickpea burgers are so much tastier.

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1 1/2 cups cooked garbanzo beans (chickpeas) or 1 (15 ounce) can low sodium garbanzo beans, drained
1/4 cup finely diced red onion
1/2 cup grated zucchini
2 tablespoons red wine vinegar
2 tablespoons low sodium ketchup
2 tablespoons low sodium, natural peanut butter
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup old fashioned oats


Preheat oven to 350 degrees F.

Place chickpeas in a bowl and mash with a fork. Add remaining ingredients and mix well.

Form into 6 patties. Bake for 15 minutes, turn burgers and bake for an additional 10 minutes.

Note: Serve on 100% whole grain buns or pitas if desired. Top with tomato, red onion slices and lettuce.

Calories 162; Protein 7 g; Carbohydrates 24 g; Total Fat 4.9 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 17 mg; Fiber 5.1 g; Beta-Carotene 50 ug; Vitamin C 4 mg; Calcium 31 mg; Iron 5 mg; Folate 80 ug; Magnesium 34 mg; Zinc 0.9 mg; Selenium 2.1 ug

Comments (10):



03/03/2016 07:01 PM

Rated this recipe: (no rating)

This sounds great! Any ideas wha t sub for ketchup? I am allergic to tomatoes.


03/03/2016 08:11 PM

Rated this recipe: (no rating)

dragonmom987 you could use blended roasted red capsicums (bell peppers) with a bit of water and spices.


03/05/2016 06:09 PM

Rated this recipe: (no rating)

can these be frozen for later use?

Elaine Garces

03/14/2016 11:23 AM

Rated this recipe:

This recipe turned out a bit dry and I'm not sure how - I will serve the remaining batch with lots of toppings along with a creamy sauce ... Just not sure which yet! If I make these again I will add more PB since I didn't taste it on the first round. Thank you


09/27/2016 07:46 PM

Rated this recipe:

I made this recipe today with pinto beans, instead of oats I used bread crumbs, I left out the cumin because I could not find it, and used other spices instead. I added arrowroot powder also to help the burgers stay together, and I doubled the recipe. These really turned out good!
This comment was last edited on 09/27/2016 07:47 PM


06/08/2017 02:33 PM

Rated this recipe:

I made it exactly as printed.  They were perfect!  


08/03/2017 02:14 AM

Rated this recipe: (no rating)

I will leave the peanut butter and oatmeal out of this recipe.

I will use either breadcrumbs or millet flour.


02/06/2018 09:41 PM

Rated this recipe:

Great recipe!  I made it as listed.  Mustard really pops on this burger.

This comment was last edited on 02/06/2018 09:41 PM


02/07/2018 03:56 PM

Rated this recipe:

I made these last night, and they were very good.  However, as another reader mentioned, they didn't hold together well.  I wrapped mine in a collard green leaf, and my husband had his on a sprouted grain bun.  I'd make them again, but probably make small "balls" and stuff in a pita.


Enlin replies:

02/12/2018 11:28 AM

Rated this recipe:

I did have issues with them holding together the first time I made them.  On the second round I used my vitamix to pulse the chickpeas so the mixed in better.  It worked great!  They formed much better and held the shape.  This is a great recipe.  One of my go to.  



01/31/2019 09:35 AM

Rated this recipe:

Not bad.  Still a bit dry and crumbly.  Overall good, as far as veggie burgers go.  Might add pulsed mushrooms to add a bit of "meaty" flavor and moisture.