Vegan Zucchini Chickpea Burgers Recipe

If you’ve ever craved a burger that packs plant-based protein, a burst of veggies, and a zesty kick, these Vegan Zucchini Chickpea Burgers are the answer to your comfort-food dreams! They’re juicy, satisfying, and loaded with flavor in every bite—perfect for weeknight dinners, summer cookouts, or any time you want a delicious meat-free burger that truly delights.

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Ingredients You’ll Need

One of my favorite things about Vegan Zucchini Chickpea Burgers is just how simple and wholesome the ingredient list is—each piece adds something special to the taste, color, or texture. Here’s a peek at how everything works together to create burger magic!

• Water: Combines with flax meal to create a gel-like vegan “egg” for binding.
• Flax meal: The secret to the burgers’ perfect texture—no eggs needed!
• Garlic cloves: Add that unmistakable savory depth and aroma.
• Buffalo sauce: Brings heat and tanginess for instant bold flavor.
• Zucchini: Shredded and squeezed dry, it adds moisture, color, and a dose of veggies.
• Chickpeas: The main protein! They offer richness and a satisfying bite.
• Red onion: Fresh pop of color and subtle sweetness in every mouthful.
• Cilantro: Bright, herby flavor that sets off the spicy buffalo sauce perfectly.
• Olive oil: For frying up a crispy, golden crust on each burger.

Variations

Don’t be afraid to make these Vegan Zucchini Chickpea Burgers your own! This recipe is wonderful as-is, but a few tweaks and swaps based on your pantry or taste can turn them into a brand-new burger adventure.

• Gluten-Free Crunch: Toss in some gluten-free panko crumbs if you want an extra-firm burger with a crispier edge.
• Make it Mild or Hot: Use a mild buffalo sauce for less heat, or go spicy with your favorite hot sauce blend for more of a fiery kick.
• Herb Swap: Not a cilantro fan? Try parsley or even basil for a completely different herbal vibe.
• Add Some Veggies: Finely chopped spinach or bell peppers work beautifully mixed in for color and extra nutrition.

How to Make Vegan Zucchini Chickpea Burgers

Step 1: Mix the Flax Egg & Buffalo Base

In a food processor, combine the water, flax meal, garlic, and buffalo sauce. Process for 20–30 seconds until the garlic is finely chopped and you’ve got a bold, zesty base. That flax meal will thicken up and bind everything together—so important for the best Vegan Zucchini Chickpea Burgers texture!

Step 2: Prepare the Zucchini

Shred the zucchini onto a clean, thin kitchen towel. Gather the ends, then squeeze out as much moisture as you can—the drier the better. This keeps your burgers juicy but not mushy or soggy, a little detail that makes all the difference.

Step 3: Pulse Together the Burger Mixture

Add the chickpeas, squeezed zucchini, chopped red onion, and cilantro right into the food processor with your flax-buffalo base. Pulse 5–7 times until combined and chunky—don’t over-process! You want texture, with visible flecks of zucchini and chickpea for that hearty, rustic burger bite.

Step 4: Chill the Mixture

Scrape down the sides, make sure everything’s well incorporated, and transfer the mixture to the fridge. Chilling for 30 minutes helps everything set up, which means the burgers hold together beautifully when cooked.

Step 5: Shape & Cook the Burgers

Heat olive oil in a skillet over high for a couple minutes, then reduce to medium-high. Using your hands, form the mixture into 3 balls (you’ll cook these in two batches for a total of 6 burgers). Place them in the pan. After a minute, gently press each ball into a thick burger patty with your spatula. Let them sizzle 5 minutes on the first side, flip, and cook 3–5 minutes more until golden and crispy. Repeat with the rest of the mixture.

Step 6: Serve & Enjoy!

Your Vegan Zucchini Chickpea Burgers are ready to meet their favorite buns, salads, or lettuce wraps. Load them up with toppings—avocado, vegan ranch, tomato, or anything else your heart desires. Dig in while they’re hot and crispy!

How to Serve Vegan Zucchini Chickpea Burgers

Garnishes

Top these burgers with creamy avocado slices, a generous drizzle of your favorite vegan ranch or cashew cream, or a stack of fresh sprouts and juicy tomato. A little extra cilantro or thinly sliced red onion really brings the flavors to life and adds beautiful color.

Side Dishes

Classic sweet potato fries or crunchy baked potato wedges are always a fun match. Or, lighten things up with a simple green salad, tangy slaw, or grilled corn on the cob. These Vegan Zucchini Chickpea Burgers also shine alongside roasted veggies for a super nourishing, hearty plate.

Creative Ways to Present

Try serving your burgers in lettuce wraps for a light, low-carb twist, or tuck them into fluffy pita with cucumber and greens for a Mediterranean-inspired meal. Chop one up over quinoa salad or grain bowls for a protein boost that’s anything but boring. They even make a fantastic lunch box centerpiece for meal prep!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Zucchini Chickpea Burgers keep well in an airtight container in the fridge for up to 4 days. Let them cool to room temperature before storing to keep them at their best—then simply reheat when you’re ready for another burger night!

Freezing

These burgers freeze beautifully, either before or after cooking. Arrange them in a single layer on a tray to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months, so you can always have a quick, homemade meal on hand.

Reheating

Reheat straight from the fridge or freezer in a skillet over medium heat for the best crispy edges, or pop them in the oven at 350°F until warmed through. A few minutes on each side is all it takes to bring back that just-cooked goodness!

FAQs

Final Thoughts

I can’t wait for you to dig into these Vegan Zucchini Chickpea Burgers—they’re satisfying, bursting with flavor, and so much fun to make (and eat!). I hope they become a staple in your kitchen too. Let me know how you top yours, and happy burger-making!

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