Bursting with flavor and versatility, these vegan chickpea burgers are about to become your new go-to meal. Whether you’re craving quick weeknight dinners, seasonal backyard barbecues, or cozy comfort food, this roundup has a perfect patty for every occasion. Get ready to discover 20 delicious recipes that prove plant-based eating is anything but boring—let’s dive in and find your next favorite burger!
Spicy Moroccan Chickpea Burgers with Tahini Drizzle
Tired of the same old veggie burgers? These spicy Moroccan chickpea burgers are a total game-changer—packed with flavor and super easy to make. You’ll love the warm spices and creamy tahini drizzle that takes them over the top.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon salt
For the tahini drizzle:
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 tablespoons water
– 1/8 teaspoon salt
Instructions
1. Preheat a skillet over medium heat and add 1 tablespoon olive oil.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add the breadcrumbs, red onion, garlic, cumin, smoked paprika, cayenne pepper, and 1/4 teaspoon salt to the bowl.
4. Mix everything together with your hands until well combined.
5. Form the mixture into 4 equal-sized patties, about 1/2-inch thick.
6. Place the patties in the preheated skillet and cook for 4–5 minutes per side, until golden brown and crispy.
7. While the patties cook, whisk together the tahini, lemon juice, water, and 1/8 teaspoon salt in a small bowl until smooth.
8. Transfer the cooked patties to a plate and let them rest for 2 minutes to firm up.
9. Drizzle the tahini sauce over the burgers just before serving.
Here’s the best part: these burgers are crispy on the outside, tender inside, with a smoky-spicy kick that’s balanced by the cool, nutty tahini. Try them on toasted buns with fresh lettuce and sliced tomatoes, or crumble one over a salad for a quick lunch twist.
Mediterranean Chickpea Burgers with Sun-Dried Tomatoes
Kicking off your week with a meatless meal doesn’t have to be boring. These Mediterranean chickpea burgers are packed with flavor from sun-dried tomatoes and fresh herbs, and they come together easily for a satisfying dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 1 large egg
– 1/2 cup plain breadcrumbs
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
For Serving (Optional):
– 4 burger buns
– 4 lettuce leaves
– 4 slices of tomato
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped sun-dried tomatoes, chopped red onion, chopped fresh parsley, egg, breadcrumbs, ground cumin, salt, and black pepper to the bowl with the mashed chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined. Tip: If the mixture feels too wet to hold together, add an extra tablespoon of breadcrumbs.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick. Tip: Wet your hands slightly to prevent sticking while shaping.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet. Cook for 4-5 minutes on the first side until a golden-brown crust forms.
7. Gently flip each patty using a spatula. Cook for another 4-5 minutes on the second side until the other side is golden-brown and the patties are heated through. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
8. If using, lightly toast the burger buns in the same skillet for 1 minute per side after removing the patties.
9. Serve the chickpea burgers on the toasted buns with lettuce leaves and tomato slices if desired.
Oozing with savory flavor from the sun-dried tomatoes and warm cumin, these burgers have a firm yet tender texture that holds up perfectly on a bun. Try them topped with a dollop of tzatziki or crumbled feta for an extra Mediterranean twist, or crumble one over a salad for a quick lunch.
Smoky BBQ Chickpea Burgers with Avocado Slaw
Craving a hearty, plant-based burger that doesn’t skimp on flavor? You’ve got to try these smoky BBQ chickpea burgers. They’re packed with protein and topped with a creamy avocado slaw for the perfect crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 1 large egg
– 2 tbsp BBQ sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 2 tbsp olive oil
For the Avocado Slaw:
– 1 ripe avocado, pitted and peeled
– 1 tbsp lime juice
– 1 cup shredded green cabbage
– 1/4 cup chopped cilantro
– 1/4 tsp salt
For Serving:
– 4 burger buns
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork until mostly smooth with some small chunks remaining.
2. Add the panko breadcrumbs, chopped red onion, egg, BBQ sauce, smoked paprika, garlic powder, and salt to the bowl with the mashed chickpeas.
3. Mix all the ingredients together 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 3/4-inch thick patty, pressing firmly to prevent crumbling during cooking.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet and cook for 4-5 minutes until the bottom is golden brown and crispy.
7. Gently flip each patty with a spatula and cook for another 4-5 minutes until the second side is golden brown and the patties are heated through.
8. While the patties cook, make the slaw by mashing the avocado in a medium bowl with the back of a fork until creamy.
9. Stir the lime juice into the mashed avocado until fully incorporated.
10. Add the shredded cabbage, chopped cilantro, and salt to the avocado mixture, then toss everything together until the cabbage is evenly coated.
11. Toast the burger buns lightly in a toaster or in the same skillet after removing the patties, about 1 minute per side.
12. Place a cooked chickpea patty on the bottom half of each toasted bun and top generously with the avocado slaw.
Serve immediately while warm. Smoky from the paprika and tangy from the BBQ sauce, these burgers have a satisfyingly firm yet tender texture. The cool, creamy slaw adds a fantastic contrast, making them perfect for a summer cookout or a quick weeknight dinner.
Curried Chickpea Burgers with Mango Chutney
Fancy a veggie burger that’s anything but boring? You’re in the right place. These curried chickpea patties are packed with flavor and come together with a sweet and tangy mango chutney that’s downright addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, rinsed and drained
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 1 large egg
– 2 tbsp mayonnaise
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 2 tbsp olive oil
For the Mango Chutney:
– 1 cup diced fresh mango
– 1/4 cup finely chopped red onion
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 tsp red pepper flakes
For Serving:
– 4 burger buns
– 4 lettuce leaves
Instructions
1. Make the mango chutney by combining the diced mango, 1/4 cup red onion, apple cider vinegar, honey, and red pepper flakes in a small bowl. Stir well and set aside to let the flavors meld.
2. Place the rinsed chickpeas in a large bowl and mash them thoroughly with a fork until mostly smooth but with some texture remaining.
3. Add the panko breadcrumbs, 1/4 cup red onion, egg, mayonnaise, curry powder, cumin, and salt to the mashed chickpeas. Mix everything together until fully combined.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands. Tip: If the mixture feels too wet, add another tablespoon of panko to help it bind.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet. Cook for 4-5 minutes per side, or until each side is golden brown and crispy. Tip: Resist the urge to move them around too much so they develop a good crust.
7. While the patties cook, lightly toast the burger buns if desired.
8. To assemble, place a lettuce leaf on the bottom half of each bun, top with a cooked patty, and spoon a generous amount of the mango chutney over it. Tip: For extra creaminess, spread a little mayonnaise on the top bun before serving.
Yep, that’s all it takes! The burgers are wonderfully crispy on the outside with a tender, spiced interior, and the chutney adds a bright, fruity kick that cuts through the richness. Try stacking them with sliced avocado or a dollop of Greek yogurt for a cool contrast.
Herbed Chickpea Burgers with Lemon Garlic Aioli
Perfect for when you want something hearty but not heavy, these chickpea burgers are packed with fresh herbs and topped with a zesty aioli. You’ll love how simple they come together with pantry staples, and they’re great for meal prep too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- For the burgers:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 large egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- For cooking and serving:
- 2 tablespoons olive oil
- 4 burger buns
- Lettuce leaves
- Sliced tomato
Instructions
- In a medium bowl, mash the chickpeas with a fork until mostly broken down but still slightly chunky.
- Add the breadcrumbs, red onion, parsley, dill, egg, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper to the bowl.
- Mix everything together until well combined. Tip: If the mixture feels too wet, add another tablespoon of breadcrumbs to help it hold together.
- Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty.
- In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and 1/4 teaspoon salt to make the aioli. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Carefully place the patties in the skillet. Cook for 4–5 minutes per side, until golden brown and heated through. Tip: Resist pressing down on the patties while cooking to keep them moist inside.
- While the burgers cook, lightly toast the burger buns if desired.
- To assemble, spread a generous amount of aioli on the bottom half of each bun.
- Place a lettuce leaf and a slice of tomato on top of the aioli.
- Add a cooked chickpea patty, then top with the other half of the bun. Tip: Let the patties rest for 2 minutes after cooking so they firm up slightly and hold together better when you bite into them.
Outstandingly fresh and satisfying, these burgers have a tender, slightly crisp exterior with a savory, herb-packed interior. The bright lemon-garlic aioli cuts through the richness perfectly. Try serving them open-faced on toasted sourdough with extra aioli drizzled over a simple side salad for a fun twist.
Sweet Potato Chickpea Burgers with Maple Mustard Glaze
Ditch the boring veggie burger routine—these sweet potato chickpea patties are about to become your new favorite. They’re packed with cozy, savory flavor and topped with a sweet-tangy maple mustard glaze that’s seriously addictive. You’ll love how simple they are to whip up for a satisfying weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the burgers:
- 1 large sweet potato (about 1 ½ cups mashed)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup rolled oats
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
For the glaze:
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
For cooking:
- 2 tablespoons olive oil
- 4 burger buns
- Lettuce leaves and sliced tomato for serving (optional)
Instructions
- Preheat your oven to 400°F. Prick the sweet potato all over with a fork, place it on a baking sheet, and roast for 45 minutes, or until very tender when pierced with a fork.
- Let the sweet potato cool slightly, then scoop the flesh into a large bowl—you should have about 1 ½ cups. Mash it well with a fork.
- Add the drained chickpeas to the bowl and mash them roughly with the potato, leaving some texture.
- Stir in the rolled oats, chopped red onion, minced garlic, 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper until combined.
- Sprinkle the all-purpose flour over the mixture and mix it in—this helps bind the patties. Tip: If the mixture feels too wet, add another tablespoon of flour.
- Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty. Place them on a plate.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties.
- Cook the patties for 4-5 minutes per side, until golden brown and crispy. Tip: Resist flipping too early; let a good crust form.
- While the patties cook, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl for the glaze.
- After flipping the patties, brush the cooked side generously with the maple mustard glaze.
- Once the second side is cooked, flip again, brush with more glaze, and cook for 1 final minute to caramelize. Tip: Keep the heat at medium to prevent burning the glaze.
- Toast the burger buns lightly in the skillet or toaster if desired.
- Assemble the burgers on the buns with lettuce and tomato if using.
But the real magic is in that sticky-sweet glaze caramelizing on the crispy patty. They’re hearty without being dense, with a lovely soft interior from the sweet potato. Try serving them open-faced on a bed of greens for a lighter take, or crumble a patty over a salad for lunch the next day.
Jalapeño Lime Chickpea Burgers with Cilantro Cream
Sometimes you just need a burger that packs a punch without the meat, and these jalapeño lime chickpea burgers with cilantro cream totally deliver. They’re zesty, creamy, and super satisfying—perfect for a quick weeknight dinner or a fun weekend cookout. You’ll love how the fresh flavors come together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tablespoons fresh lime juice
– 1 jalapeño, seeded and finely chopped
– 1/4 cup finely chopped red onion
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 2 tablespoons olive oil
For the cilantro cream:
– 1/2 cup sour cream
– 1/4 cup fresh cilantro leaves, chopped
– 1 tablespoon fresh lime juice
– 1/8 teaspoon salt
Instructions
1. In a large bowl, mash the chickpeas with a fork until mostly broken down but still slightly chunky.
2. Add the panko breadcrumbs, egg, 2 tablespoons lime juice, chopped jalapeño, red onion, cumin, and 1/4 teaspoon salt to the bowl.
3. Mix everything together with your hands until well combined, then shape the mixture into 4 equal patties, about 1/2-inch thick.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 4–5 minutes per side, or until golden brown and firm to the touch.
6. While the burgers cook, make the cilantro cream by stirring together the sour cream, chopped cilantro, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl until smooth.
7. Transfer the cooked burgers to a plate lined with paper towels to drain any excess oil.
8. Serve the burgers warm on buns or lettuce wraps, topped generously with the cilantro cream.
Keep in mind that these burgers have a delightful crispy exterior and a tender, flavorful center thanks to the chickpeas and spices. The cilantro cream adds a cool, tangy contrast that balances the heat from the jalapeño perfectly—try serving them with extra lime wedges and sliced avocado for a fresh twist.
Quinoa Chickpea Burgers with Roasted Red Pepper Sauce
Kicking off a meatless Monday or just craving something wholesome? These quinoa chickpea burgers are your new go-to—packed with protein and flavor, they’re surprisingly easy to whip up and totally satisfying. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the burgers:
– 1 cup cooked quinoa, cooled
– 1 (15-ounce) can chickpeas, rinsed and drained
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
For the sauce:
– 1/2 cup roasted red peppers, drained
– 1/4 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tbsp olive oil
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add the cooked quinoa, breadcrumbs, egg, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt to the bowl.
4. Mix everything together with your hands until well combined—if it feels too wet, add a tablespoon more breadcrumbs.
5. Form the mixture into 4 equal patties, about 1/2-inch thick, and place them on the prepared baking sheet.
6. Brush the tops of the patties with 2 tbsp olive oil for a crispy finish.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm to the touch.
8. While the burgers bake, make the sauce: in a blender, combine 1/2 cup roasted red peppers, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp salt.
9. Blend until smooth, then taste and adjust seasoning if needed—it should be creamy with a tangy kick.
10. Serve the burgers warm on buns or lettuce wraps, topped generously with the roasted red pepper sauce.
Out of the oven, these burgers have a hearty, slightly crisp exterior that gives way to a tender, flavorful center. The sauce adds a smoky-sweet brightness that pairs perfectly—try stacking them with avocado slices or pickled onions for an extra twist!
Beetroot Chickpea Burgers with Horseradish Mayo
Diving into a veggie burger that’s both hearty and full of flavor? These beetroot chickpea burgers are a delicious, satisfying meal that come together with a zesty horseradish mayo. You’ll love how the earthy beets and creamy chickpeas create a perfect patty, and that spicy mayo really kicks it up a notch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup cooked beetroot, grated (about 1 medium beet)
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
For the horseradish mayo:
– 1/2 cup mayonnaise
– 1 tablespoon prepared horseradish
– 1 teaspoon lemon juice
For cooking and serving:
– 4 burger buns
– 4 lettuce leaves
– 1 tablespoon olive oil (for frying)
Instructions
1. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some texture remaining.
2. Add the grated beetroot, breadcrumbs, egg, 2 tablespoons olive oil, cumin, and salt to the bowl.
3. Mix everything together with your hands until well combined—tip: if the mixture feels too wet, add a tablespoon more breadcrumbs to help it hold together.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet and cook for 5-7 minutes per side, until golden brown and firm to the touch—tip: avoid flipping too early to prevent sticking.
7. While the patties cook, make the horseradish mayo by whisking together mayonnaise, horseradish, and lemon juice in a small bowl until smooth.
8. Toast the burger buns lightly in a toaster or on the skillet for 1-2 minutes until warm and crisp.
9. Assemble the burgers by spreading horseradish mayo on the bottom bun, adding a lettuce leaf, placing a cooked patty on top, and finishing with the top bun—tip: for extra flavor, add a slice of avocado or red onion if you like.
You’ll notice these burgers have a firm, slightly crispy exterior with a moist, tender inside that holds together beautifully. The horseradish mayo adds a spicy, tangy punch that complements the earthy sweetness of the beets—try serving them with sweet potato fries or a simple side salad for a complete meal.
Spinach and Artichoke Chickpea Burgers with Vegan Ranch
Got a craving for something hearty and healthy? You’re in luck. These spinach and artichoke chickpea burgers are packed with flavor and topped with a creamy vegan ranch that’ll make you forget all about meat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup frozen spinach, thawed and squeezed dry
– 1 cup canned artichoke hearts, drained and chopped
– 1/2 cup panko breadcrumbs
– 2 tbsp nutritional yeast
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the vegan ranch:
– 1/2 cup vegan mayonnaise
– 2 tbsp unsweetened almond milk
– 1 tbsp fresh dill, chopped
– 1 tsp onion powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly broken down but still chunky.
3. Add the spinach, artichoke hearts, panko, nutritional yeast, lemon juice, garlic powder, salt, and pepper to the bowl.
4. Mix everything with your hands until well combined, then shape into 4 equal patties about 1/2-inch thick.
5. Place the patties on the prepared baking sheet and brush both sides lightly with olive oil.
6. Bake for 12-15 minutes, flipping halfway through, until golden brown and firm to the touch.
7. While the burgers bake, make the ranch by whisking together vegan mayonnaise, almond milk, dill, onion powder, garlic powder, and salt in a small bowl until smooth.
8. Let the burgers cool on the baking sheet for 5 minutes before serving to help them set.
9. Serve the burgers on buns or lettuce wraps, topped generously with the vegan ranch.
Makes for a satisfying meal with a crispy exterior and a tender, flavorful center. The tangy ranch perfectly complements the savory artichoke and earthy spinach—try piling on extra pickles or avocado for a fun twist.
Thai Peanut Chickpea Burgers with Cucumber Relish
Fancy a burger that’s packed with flavor but doesn’t weigh you down? You’re in luck. These Thai peanut chickpea burgers are a delicious, plant-based twist that’s perfect for a quick weeknight dinner or a fun weekend cookout, topped with a refreshing cucumber relish for a cool crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp grated fresh ginger
– 1/4 cup finely chopped green onions
– 2 tbsp chopped fresh cilantro
– 1 tbsp vegetable oil
For the cucumber relish:
– 1 medium cucumber, finely diced
– 1/4 cup rice vinegar
– 1 tbsp sugar
– 1/4 tsp red pepper flakes
For serving:
– 4 burger buns
Instructions
1. In a food processor, combine the chickpeas, rolled oats, peanut butter, soy sauce, lime juice, and grated ginger. Pulse until the mixture is mostly smooth but still has some texture, about 10-15 pulses. Tip: Don’t over-process—you want a bit of chunkiness to hold the burgers together.
2. Transfer the mixture to a bowl and fold in the chopped green onions and cilantro until evenly distributed.
3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick. Tip: If the mixture feels too sticky, wet your hands slightly to prevent sticking.
4. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and firm to the touch. Tip: Avoid flipping too early—let a crust form to prevent falling apart.
6. While the burgers cook, make the cucumber relish: in a small bowl, whisk together the rice vinegar, sugar, and red pepper flakes until the sugar dissolves.
7. Add the finely diced cucumber to the vinegar mixture and toss to coat. Set aside.
8. Toast the burger buns lightly in a toaster or on the skillet for 1-2 minutes until warm.
9. Assemble the burgers: place a cooked patty on the bottom half of each bun, top with a generous spoonful of cucumber relish, and cover with the top bun.
Done! These burgers are wonderfully hearty with a creamy, nutty center and a crispy exterior, balanced by the tangy, spicy relish. Serve them with extra lime wedges on the side or pile on avocado slices for an extra creamy kick—they’re so good, you might just skip the beef forever.
Black Bean Chickpea Burgers with Chipotle Mayo
Gotta love a veggie burger that actually holds together and packs a flavor punch! These black bean chickpea patties are hearty, easy to make, and get a smoky kick from the chipotle mayo. You’ll want to make a double batch for leftovers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Burgers:
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can chickpeas, rinsed and drained
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1/2 small red onion, finely diced (about 1/4 cup)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 2 tbsp olive oil
For the Chipotle Mayo:
– 1/2 cup mayonnaise
– 1 tbsp adobo sauce from a can of chipotle peppers
– 1 tsp lime juice
Instructions
1. Preheat a large skillet or griddle over medium heat.
2. In a large bowl, mash the black beans and chickpeas with a potato masher or fork until mostly broken down but still slightly chunky.
3. Add the panko breadcrumbs, egg, diced red onion, minced garlic, cumin, smoked paprika, and salt to the bowl.
4. Mix everything with your hands or a spatula until fully combined. Tip: If the mixture feels too wet to form patties, add 1 more tablespoon of panko.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3.5 inches wide.
6. Add the olive oil to the preheated skillet.
7. Carefully place the patties in the skillet. Cook for 5-6 minutes on the first side, until a deep golden-brown crust forms.
8. Flip the patties using a spatula. Cook for another 5-6 minutes on the second side until firm and heated through. Tip: Resist pressing down on the patties while they cook to keep them juicy.
9. While the patties cook, make the chipotle mayo. In a small bowl, whisk together the mayonnaise, adobo sauce, and lime juice until smooth.
10. Remove the cooked patties from the skillet and let them rest on a plate for 2 minutes. Tip: This rest time helps them firm up so they don’t fall apart when you take a bite.
Mouthwatering, right? The patties have a satisfying, slightly crispy exterior with a tender, flavorful interior. Slather that smoky chipotle mayo generously on a toasted bun, and pile high with avocado, lettuce, and a slice of pepper jack cheese. They’re also fantastic crumbled over a big salad for lunch the next day.
Greek-Style Chickpea Burgers with Tzatziki
Aren’t you tired of the same old veggie burgers? These Greek-style chickpea burgers are a total game-changer—packed with Mediterranean flavors and topped with cool, creamy tzatziki. You’ll love how easy they are to make, and they’re perfect for a quick weeknight dinner or a fun weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 2 tablespoons olive oil
For the tzatziki:
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh dill
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some chunks remaining for texture.
2. Add the breadcrumbs, red onion, feta cheese, parsley, oregano, garlic powder, salt, and black pepper to the bowl, and stir to combine.
3. Crack the egg into the mixture, and mix everything together until well incorporated.
4. Divide the mixture into 4 equal portions, and shape each into a 1/2-inch-thick patty with your hands.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet, and cook for 4–5 minutes per side, or until golden brown and crispy on the outside.
7. While the burgers cook, make the tzatziki by combining the Greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt in a small bowl, and stir until smooth.
8. Remove the burgers from the skillet, and let them rest on a plate for 2 minutes to set.
9. Serve the burgers warm, topped with a generous spoonful of tzatziki.
Really, these burgers have a fantastic crispy exterior that gives way to a tender, flavorful center. The tangy tzatziki adds a refreshing contrast, making each bite irresistible. Try them in pita pockets with extra veggies for a fun twist!
Lentil Chickpea Burgers with Caramelized Onions
Gathering around the table for a satisfying meal doesn’t have to mean hours in the kitchen—these lentil chickpea burgers with caramelized onions are proof. You get a hearty, flavorful patty that’s packed with plant-based protein and topped with sweet, tender onions, all coming together in about 30 minutes. It’s the kind of easy, wholesome dinner that feels like a treat without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the caramelized onions:
– 1 large yellow onion, thinly sliced
– 1 tbsp olive oil
– 1/4 tsp salt
For the burger patties:
– 1 cup cooked brown lentils, drained
– 1 cup canned chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1 large egg
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp olive oil
For serving (optional):
– 4 burger buns
– Lettuce leaves
– Sliced tomato
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and 1/4 tsp salt, stirring to coat. Cook for 15–20 minutes, stirring occasionally, until the onions are soft, golden brown, and caramelized. Tip: Keep the heat low to prevent burning—this slow cooking brings out their natural sweetness. Remove from the skillet and set aside.
2. In a large bowl, mash the cooked brown lentils and canned chickpeas with a fork or potato masher until mostly broken down but still with some texture. Tip: Don’t over-mash; leaving a few chunks helps the patties hold together better.
3. Add the breadcrumbs, egg, ground cumin, garlic powder, and black pepper to the bowl. Mix everything with your hands or a spoon until well combined.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, about 3–4 inches wide. Tip: If the mixture feels too wet, add a tablespoon more breadcrumbs to firm it up.
5. Wipe the skillet clean and heat 2 tbsp olive oil over medium heat. Once the oil is shimmering, add the patties and cook for 4–5 minutes per side, until golden brown and crispy on the outside.
6. Serve the patties on burger buns if desired, topped with the caramelized onions, lettuce leaves, and sliced tomato.
Hearty and satisfying, these burgers have a crispy exterior with a tender, slightly chunky interior that holds up beautifully on a bun. The caramelized onions add a sweet, savory depth that pairs perfectly with the earthy lentils and chickpeas—try stacking them with avocado or a dollop of Greek yogurt for an extra creamy twist.
Pesto Chickpea Burgers with Basil Cashew Cream
Pesto chickpea burgers are a fantastic plant-based twist on a classic, packed with fresh flavor and a creamy sauce that’ll make you forget all about meat. You’ll love how simple they are to throw together for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15-oz) can chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup prepared basil pesto
– 1 tbsp olive oil
– 1/2 tsp salt
For the Basil Cashew Cream:
– 1/2 cup raw cashews, soaked in hot water for 10 minutes and drained
– 1/4 cup fresh basil leaves
– 1/4 cup water
– 1 tbsp lemon juice
– 1/4 tsp salt
Instructions
1. Place the drained chickpeas in a medium bowl and mash them thoroughly with a fork until mostly smooth with some small chunks remaining.
2. Add the panko breadcrumbs, prepared basil pesto, and 1/2 tsp salt to the mashed chickpeas, then mix everything together until well combined.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty with your hands. Tip: If the mixture feels too wet, add another tablespoon of panko to help it bind.
4. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat until it shimmers, about 1 minute.
5. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side, until golden brown and crisp.
6. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until equally browned and heated through.
7. While the burgers cook, make the cream by combining the soaked cashews, fresh basil leaves, 1/4 cup water, 1 tbsp lemon juice, and 1/4 tsp salt in a blender.
8. Blend the mixture on high speed for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy. Tip: For a thinner sauce, add an extra tablespoon of water and blend again.
9. Remove the cooked burgers from the skillet and let them rest on a plate for 2 minutes to firm up slightly. Tip: This resting time helps them hold together better when you serve them.
Zesty and herbaceous, these burgers have a satisfyingly crisp exterior with a tender, flavorful interior. The creamy cashew sauce adds a cool, tangy contrast that’s perfect drizzled over the top or used as a dip. Try serving them on toasted buns with sliced avocado and a handful of arugula for a complete meal.
Harissa Chickpea Burgers with Mint Yogurt Sauce
Let’s be real—sometimes you want a burger that’s hearty but doesn’t leave you feeling heavy. These harissa chickpea burgers are just that: packed with flavor, easy to make, and perfect for a quick weeknight dinner. You’ll love the spicy kick from the harissa paired with the cool, creamy mint yogurt sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tablespoons harissa paste
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 2 tablespoons olive oil
For the mint yogurt sauce:
– 1 cup plain Greek yogurt
– 1/4 cup fresh mint leaves, finely chopped
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For serving (optional):
– 4 burger buns
– Lettuce leaves
– Sliced tomato
Instructions
1. In a large bowl, mash the drained and rinsed chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the panko breadcrumbs, egg, harissa paste, ground cumin, and 1/2 teaspoon salt to the bowl with the chickpeas.
3. Mix all the ingredients together with your hands or a spoon until well combined. Tip: If the mixture feels too wet, add an extra tablespoon of panko to help it bind.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side, until golden brown and crispy.
7. Flip the patties and cook for another 4-5 minutes on the second side, until firm and heated through. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
8. While the patties cook, make the mint yogurt sauce by combining 1 cup plain Greek yogurt, 1/4 cup finely chopped fresh mint leaves, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a small bowl. Stir until smooth.
9. Toast the burger buns lightly in a toaster or in the skillet for 1-2 minutes if desired. Tip: For extra flavor, brush the buns with a little olive oil before toasting.
10. Assemble the burgers by placing a patty on the bottom half of each bun, topping with lettuce, sliced tomato, and a generous dollop of the mint yogurt sauce.
Finally, you’ll notice these burgers have a satisfyingly crispy exterior with a tender, spiced interior that holds together well without being dry. The mint yogurt sauce adds a refreshing contrast that balances the heat from the harissa perfectly—try serving them in lettuce wraps for a lighter option or with a side of sweet potato fries.
Walnut Chickpea Burgers with Cranberry Aioli
Mmm, picture this: a cozy evening where you want something hearty but don’t feel like firing up the grill. These walnut chickpea burgers are your answer—they’re packed with flavor, easy to whip up, and totally satisfying. Plus, that tangy cranberry aioli adds a festive twist that’ll make you feel like you’re dining out at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup walnuts
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Cranberry Aioli:
– 1/2 cup mayonnaise
– 1/4 cup cranberry sauce
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For Cooking and Serving:
– 4 burger buns
– 2 tablespoons olive oil (for cooking)
– Lettuce leaves (optional)
– Sliced red onion (optional)
Instructions
1. In a food processor, combine the chickpeas, walnuts, breadcrumbs, egg, 2 tablespoons olive oil, garlic powder, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky—over-processing can make the burgers mushy.
2. Form the mixture into 4 equal patties, about 1/2-inch thick, and place them on a plate. Tip: If the mixture feels too wet, add a tablespoon more breadcrumbs to help it hold together.
3. In a small bowl, whisk together the mayonnaise, cranberry sauce, lemon juice, and salt until smooth to make the aioli. Set it aside in the refrigerator to chill while you cook the burgers.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 4–5 minutes per side, or until they’re golden brown and firm to the touch. Tip: Avoid flipping too early—let them develop a nice crust to prevent sticking.
6. While the burgers cook, lightly toast the burger buns in a toaster or under a broiler for 1–2 minutes until warm and crisp.
7. Remove the patties from the skillet and let them rest on a plate for 2 minutes to set—this helps them stay intact when you bite in.
8. Assemble the burgers by spreading a generous amount of cranberry aioli on the bottom bun, adding a patty, and topping with lettuce and red onion if desired. Tip: For extra flavor, drizzle a little extra aioli on top before serving.
Zesty and hearty, these burgers have a satisfying crunch from the walnuts and a creamy texture from the chickpeas. The cranberry aioli brings a sweet-tart pop that pairs perfectly with the savory patties—try serving them with a side of sweet potato fries or a simple green salad for a complete meal.
Kimchi Chickpea Burgers with Sriracha Mayo
Packed with flavor and surprisingly easy to make, these kimchi chickpea burgers are a fun twist on a classic. You get a crispy, savory patty with a spicy kick, all topped with a creamy sriracha mayo that ties everything together perfectly. They’re a great way to spice up your weeknight dinner routine without a ton of fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Burgers:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup finely chopped kimchi, squeezed of excess liquid
– 1/2 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp vegetable oil, for frying
For the Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tsp lime juice
For Serving:
– 4 burger buns
– 4 lettuce leaves
– 1/2 cup sliced red onion
Instructions
1. In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped kimchi, panko breadcrumbs, beaten egg, soy sauce, sesame oil, garlic powder, and black pepper to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon 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, about 3.5 inches wide. Tip: Wet your hands slightly to prevent the mixture from sticking.
5. Heat the 2 tablespoons of vegetable oil in a large non-stick skillet or griddle over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet. Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms.
7. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side, until golden-brown and heated through. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
8. While the patties cook, make the sriracha mayo by whisking together the mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth.
9. Lightly toast the burger buns in a toaster, oven, or on the stovetop until warm and slightly crisp, about 1-2 minutes.
10. Assemble the burgers: spread a generous amount of sriracha mayo on the bottom half of each toasted bun, then top with a lettuce leaf, a cooked patty, sliced red onion, and the top bun. Tip: For extra crunch, add a few extra kimchi pieces on top of the patty.
So, what do you get? A burger with a fantastic crispy exterior and a tender, flavorful interior that’s packed with umami from the kimchi and chickpeas. The sriracha mayo adds a creamy heat that balances everything beautifully. Try serving them with sweet potato fries or a simple cucumber salad for a complete meal that’s anything but boring.
Zucchini Chickpea Burgers with Lemon Dill Sauce
Kicking off your week with a healthy meal doesn’t have to be boring. You’ll love these zucchini chickpea burgers—they’re packed with flavor and come together in no time. The bright lemon dill sauce is the perfect creamy, tangy finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 medium zucchini, grated (about 1 cup)
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Lemon Dill Sauce:
– 1/2 cup plain Greek yogurt
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh dill
– 1/4 tsp salt
Instructions
1. Place the drained chickpeas in a large bowl and mash them with a fork until mostly smooth, leaving some chunks for texture.
2. Squeeze the grated zucchini in a clean kitchen towel over the sink to remove excess moisture—this helps prevent soggy burgers.
3. Add the squeezed zucchini, breadcrumbs, egg, garlic powder, salt, and pepper to the bowl with the chickpeas.
4. Mix everything together with your hands until well combined.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
6. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and firm to the touch.
8. While the burgers cook, make the sauce: in a small bowl, whisk together the Greek yogurt, lemon juice, dill, and salt until smooth.
9. Transfer the cooked burgers to a plate lined with paper towels to drain any excess oil.
10. Serve the burgers warm with the lemon dill sauce drizzled on top or on the side.
You’ll get a satisfyingly crisp exterior with a tender, flavorful center from the chickpeas and zucchini. The sauce adds a refreshing zing that brightens every bite—try stacking your burger with avocado slices and arugula for an extra fresh twist.
Mushroom Chickpea Burgers with Garlic Truffle Aioli
Craving a hearty, meatless burger that doesn’t skimp on flavor? These mushroom chickpea burgers are your answer. They’re packed with savory umami and come together with a luxurious garlic truffle aioli that makes them feel downright gourmet.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, rinsed and drained
– 8 ounces cremini mushrooms, finely chopped
– 1/2 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tablespoons olive oil, divided
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 4 burger buns
For the Garlic Truffle Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon truffle oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
3. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until all the liquid has evaporated and they are browned. Tip: Letting the mushrooms cook until dry prevents a soggy burger patty.
4. Transfer the cooked mushrooms to a large mixing bowl and let them cool for 5 minutes.
5. Add the rinsed chickpeas to the bowl with the mushrooms. Use a potato masher or fork to mash them until mostly broken down but with some texture remaining.
6. Add the panko breadcrumbs, beaten egg, smoked paprika, and salt to the bowl. Mix everything with your hands until fully combined.
7. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty. Tip: Wetting your hands slightly prevents the mixture from sticking.
8. Place the patties on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through, until firm and golden brown.
9. While the patties bake, make the aioli. In a small bowl, whisk together the mayonnaise, truffle oil, minced garlic, and lemon juice until smooth.
10. Lightly toast the burger buns in a toaster or a dry skillet over medium heat for 1-2 minutes until warm.
11. To assemble, spread a generous amount of the garlic truffle aioli on the bottom half of each toasted bun.
12. Place a baked burger patty on top of the aioli, then add the top bun. Tip: For extra flavor, add a slice of melted Swiss cheese or some arugula before topping the burger.
Let these burgers cool for a few minutes before biting in—they hold together beautifully. The patty is wonderfully savory and meaty from the mushrooms, with a satisfying texture from the chickpeas. That garlic truffle aioli is the star, adding a rich, aromatic punch that makes these burgers feel special enough for a weekend dinner.
Summary
Gathering these 20 flavorful vegan chickpea burger recipes shows just how versatile and delicious plant-based eating can be for any occasion. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved, and please share this roundup on Pinterest to help other home cooks discover these tasty ideas.
