This Chickpea Burger is so delicious and easy to make, no one will miss the meat! You can have these burgers ready in less than 30 minutes, making them a perfect weeknight meal. Keep the toppings classic, or branch out with bbq sauce and sautéed onions or even guacamole and pickled jalapeños!

hand holding a burger with more in background

These chickpea burgers are so incredibly tasty and simple to make. They highly exceeded my expectations! Chickpeas are by far my favorite bean, and you can tell by some of the recipes I have created featuring them: Biscuit Topped Chickpea Pot Pie, Chickpea Curry, Vegan Tuna Sandwich, Easy Vegan Meatballs and even Chickpea Blondies!

I thought it was time for a plant based burger featuring chickpeas as well. I think you will LOVE these burgers! They are bursting with flavor and made easy in one bowl with very little prep time needed.

Ingredients you need

  • Chickpeas – I used canned (drained and rinsed), but you can use beans made from scratch. You will need 1 1/2 cups.
  • Chopped red onion – Adds a lot of flavor. May omit if necessary.
  • Garlic
  • Ground cumin
  • Salt
  • Tahini – Or you can even just use peanut butter! This helps the burgers stay together since there is no flax egg or other egg substitute.
  • Breadcrumbs – Check the ingredients to make sure they are vegan, and use gluten free if needed. You can even make your own breadcrumbs if needed. Rolled oats or quick oats also work quite well.
  • Cilantro – If you aren’t a fan of cilantro, use parsley instead.

3 burgers on their sides with tomatoes, arugula on a cutting board

How to make them

It’s so easy, you won’t believe it! This is the kind of recipe I find myself making over and over again.

  1. Mash the chickpeas in a bowl. I use a potato mashed because it works so well, but you can just use a fork. Or even a food processor!
  2. Add the chopped red onion, garlic, cumin, salt, tahini, breadcrumbs and cilantro.
  3. Mix well to combine.
  4. Form into burger shapes about 3-4 inches wide and 1/2 inch thick. I don’t like to shape them too thick or I find the texture isn’t as good once cooked.

collage of how to make chickpea burgers step by step

Now you can either pan fry or bake the burgers. I prefer pan frying here, but baking works as well. Pan fry in a little oil (or none if you have a quality non-stick pan) for 3-4 minutes, then flip and cook for 3-4 more minutes until golden brown.

To bake: Place on a baking sheet that is greased with oil or lined with parchment paper and bake for 350 degrees F for 15 minutes. Flip and bake for 15 more minutes.

cast iron pan with burgers in it, that look vegetarian bean based

Serve immediately with toppings of choice.

Toppings for chickpea burger

  • Simple: I kept it simple this time with vegan mayo, arugula, sliced tomatoes and red onion.
  • BBQ Burger: BBQ sauce, sautéed onions, lettuce and tomatoes.
  • Mediterranean: Hummus, red onion, lettuce and tomatoes. Maybe even Tzatziki sauce.
  • Mexican: Guacamole and pickled jalapeños.
  • Ranch Burger: Vegan ranch, lettuce and tomatoes.
  • Classic American: Vegan Cheese, ketchup, mustard, lettuce, tomatoes and pickles.

open bun burgers with greens

Want more delicious plant based burgers?

More 30 minute-or-less vegan meals you’ll love

three burgers in a row on a cutting board, white marble background

square image of a burger with a hand holding it

Chickpea Burger

This Chickpea Burger is so delicious and easy to make, no one will miss the meat! You can have these burgers ready in less than 30 minutes, making them a perfect weeknight meal.
5 from 2 votes

Ingredients

  • 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
  • 1/4 cup chopped small red onion (about 1/2 small red onion)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tahini or peanut butter
  • 1/3 cup breadcrumbs
  • 1/2 cup chopped cilantro (may also use parsley)

Instructions

  • In a large bowl, add the drained and rinsed chickpeas. Use a potato masher or fork to mash them until no whole beans remain.
  • Add the chopped red onion, garlic, cumin, salt, tahini, breadcrumbs and cilantro to the chickpeas, and stir with a large spoon until well combined.
  • Form into burger shapes, about 3-4 inches wide and 1/2 inch thick.
  • In a large pan, heat 1/4 cup of oil over medium heat. Carefully place the patties on the pan, and fry for about 4 minutes, then flip and cook for another 3-4 minutes until golden brown. Alternatively, you could bake the burgers at 350 degrees for 15 minutes, then flip and bake for 15 more minutes.
  • Remove from the pan and place on a paper towel lined plate.
  • Serve immediately on buns with toppings of choice. I went with vegan mayo, arugula, tomatoes and red onion slices. Enjoy!

Notes

  1. Gluten free - Use either gluten free breadcrumbs or gluten free certified rolled oats. Almond flour may work as well.
  2. You can substitute another bean if desired, such as kidney, black, pinto or white beans.
  3. These burgers are good with a variety of toppings, such as BBQ sauce, sautéed onions, lettuce and tomatoes, or hummus, red onion, lettuce, tomatoes, or guacamole and pickled jalapeños. 
  4. Leftovers - Store in a covered container in the refrigerator for up to 4 days, or freeze for longer.

Nutrition

Serving: 1serving, Calories: 188kcal, Carbohydrates: 26g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 365mg, Potassium: 246mg, Fiber: 6g, Sugar: 4g, Vitamin A: 17IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 3mg

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