Chickpea Burger


I’m always looking for new ways to make a veggie burger. So far I’ve attempted a brown rice burger and a 100% vegetable burger. With some chickpeas hanging around, I figured the best way to avert the traditional hummus was to make a burger. I was also in the mood for something  that was more main-course appropriate. This burger holds together very well, is 100% vegan, has a hearty bite and texture and tastes amazing. This might be my favorite veggie burger concoction to date. Enjoy!

A burger that glows:

Chickpeas: contain molybdenum, which helps to detoxify the sulfites accumulated in the body from drinking wine and eating luncheon meats, are a great source of iron, copper, zinc and magnesium, are packed with fiber, help to lower cholesterol, improve blood sugar levels and are a low-fat, complete-protein food.

Chickpea Burger

by Aylin @ Glow Kitchen

Cook Time: 30 minutes

Keywords: bake main dinner lunch vegan vegetarian chickpea vegetables burger barbecue

Ingredients (5 burgers)

  • 1 can chickpeas, mashed
  • 1 tbsp olive oil
  • 1 large white onion
  • 2 hot peppers (or 1 jalapeno)
  • 2 scallions
  • 2 garlic gloves
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp coriander
  • 3 tbsp ground oats
  • Buns, avocado, tomato, red onion, and lettuce for garnish


In a saucepan over medium heat, add the chopped onion, peppers, garlic and scallions as well as the cumin, coriander, paprika, salt and pepper to 1 tablespoon of olive oil. Cook until the onion is translucent.


Drain and mix the chickpeas. In a medium bowl mash them with a fork or hands until broken down a bit, but not pasty like hummus. You can remove the skin of each chickpea if you want, but it really doesn’t make much of a difference in the end.


Add the onion mixture to the chickpeas and mix thoroughly. Add the ground oats to help bind the mixture together.


Form burger sized shapes from the mixture and place on an oiled baking dish. Drizzle the tops of the burgers with olive oil before baking at 400 degrees Fahrenheit for approximately 25 minutes.



Serve in a bun with lettuce, onion, tomato and avocado.





Bon Appetit!

xo Aylin

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  • I’m always looking for good veggie burgers–and this one looks great! Love the gigantic leaning tower of avocado and tomato. 🙂

  • I’m always struck by how colorful your photographs are–it just shows how fresh and delicious everything you cook is! I’m always in search of good burger recipes too, so I’m going to pin this one. Yum!

  • Your site is magnificent, Aylin. This burger looks ridiculously delicious! 🙂

    • thank you! and it was!

  • Lisa R.

    Thank you for this delicious recipe! My husband and 8-year-old son LOVED them. I made mine on a toasted multi-grain rice muffin with sprouts, tomato, avocado, a little Vegenaise and a smidgen of mango chutney. I used chickpeas I made from scratch, so I just measured the equivalent of a 15 oz. can (your recipe does not say what size). Using a 1/3 cup measurer I was able to make 4 1/2 small burgers. I chopped the onion and pepper (I used a serrano) into a small dice and sliced the scallion thin. I’d would prefer chunky but knew my 8-year-old wouldn’t have tried them if he’d seen the big pieces! 🙂 Also, I didn’t know how much paprika so I used 1/4 tsp of smoked. Again, they were delicious and I am so happy to have something new and nutritious to put into rotation for my family!

    • Thank you so much for your feedback! I am so happy you enjoyed them. Let me know if you have any recipe requests, and I’d love to hear how any of my other recipes turn out.

  • Sunnie

    Made these today- amazing recipe! Thanks for sharing:)

    • Glad you liked them!

  • Tova

    I made this tonight for dinner. It tastes amazing and came out perfectly. Thank you!

    • Glad you liked it!

  • Cat

    Mine are cooking right now, excited to see how they turn out! 😀 Now chopping up red onion & avocado!

    • Let me know how they turn out!

  • Goldenera

    This was very easy to make and it tasted great, specially with avocados and onions. Thank you!