Under 500 Calorie Dinner: Homemade Vegan Chickpea Burger

July 6, 2013

vegan chickpea burgerThere are so many great vegan brands nowadays and I love being able to choose from meat alternatives. But I think homemade vegan patties are so much more delicious and healthy than anything you can get at the store. It’s also so much fun to experiment with different flavor combinations. Black bean-sweet potato for instance, or lentil-cumin-carrots. This time, I used chickpeas, which is one of my very favorite beans, and added chopped yellow zucchini and garlic scapes for extra flavor and texture. (Garlic scapes are the stalks of the garlic plant that taste a bit like mild garlic flavored asparagus. I’m obsessed with them). Coat the patties with bread crumbs and gently fry in an oiled nonstick pan, and the result is this beautiful and satisfying burger.

Homemade Vegan Chickpea Burger with Zucchini and Garlic Scapes

Serves 2

1 can organic chickpeas

1 small yellow or green zucchini, chopped very fine

2 garlic scapes, chopped very fine

2 tbsp chopped walnuts

1/2 tsp ground cuminvegan garlic scapes

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 cup breadcrumbs

1 tbsp extra virgin olive oil

salt and pepper to taste

1. Rinse chickpeas with cold water and drain. Place in a bowl and mash with a wooden spoon until mostly smooth.

2. Add chopped zucchini and garlic scapes,  cumin, coriander, and garlic powder. Stir well.

3. Shape the mixture into patties–2-3 big ones, or 4 small ones. Coat thinly with breadcrumbs.

4. Heat oil in a nonstick frying pan. Gently add patties and cook over medium-high heat until the outside is golden and crispy, about 4 minutes on each side. Serve with buns, tomato, avocado, and onion.

Try these other delicious vegan recipes! Creamy Avocado Spinach Pesto Spaghetti 


Photos: Peaceful Dumpling




Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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