Zucchini Chickpea Veggie Burgers

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serves: 4

Veggie Burger Ingredients

1 (15 ounce) can no-salt-added chickpeas, rinsed

1 teaspoon ground cumin

¼ teaspoon salt

2 tablespoons tahini

2 teaspoons white miso

1 teaspoon garlic powder

1 teaspoon black pepper

¾ teaspoon onion powder

¼ cup fresh parsley leaves

2 teaspoons fresh chives, chopped

½ cup shredded zucchini

⅓ cup old-fashioned rolled oats

1 tablespoon extra-virgin olive oil

4 whole-grain hamburger buns, toasted

1 cup packed fresh arugula

4 slices tomato

Tahini Ranch Sauce

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon white miso

½ teaspoon onion powder

¼ teaspoons garlic powder

¼ teaspoons black pepper

2 tablespoons water

1 teaspoon chives

Instructions

Veggie Burger

In a food processor, combine the chickpeas, cumin, salt, tahini, miso, garlic powder, black pepper and onion powder. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together. Add the parsley and chives. Pulse until the herbs are finely chopped and thoroughly combined. Transfer the mixture to a bowl.

Squeeze out the extra moisture in the zucchini in a clean kitchen towel. Add the zucchini and oats to the chickpea mixture.

Using your hands to combine, press the mixture together and form it into four patties.

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until they are golden and beginning to crisp (about 4 to 5 minutes). Carefully flip the patties and cook them until they are golden brown, about 2 to 4 minutes more.

Serve the patties on hamburger buns, topped with arugula, tomato slices and the tahini-ranch sauce if desired.

Tahini Ranch Sauce

Stir all ingredients together, except the water. Gradually whisk in the water until the mixture is smooth. Stir in the chives.

Nutrition Info

Calories per serving: 373

Total fat: 15 g

Saturated fat: 2 g

Sodium: 531 mg

Total Carbohydrate: 49 g

Dietary fiber: 9 g

Sugar: 5 g

Protein: 13 g

Recipe adapted from: eatingwell.com