HomeUncategorized Zucchini-Chickpea Veggie Burger

Zucchini-Chickpea Veggie Burger

Posted in : Uncategorized on by : Dr. Dave's 411

Zucchini-Chickpea Veggie Burger

Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. 
Prep Time25 mins
Cook Time25 mins
Course: Dinner, lunch, Main Course
Cuisine: American
Keyword: chickpeas, dairy-free, Gluten-Free, plant-based, protein

Ingredients

  • 4 tbsp tahini
  • 1 tbsp lemon juice
  • 3 tsp white miso
  • 1 1/4 tsp onion powder
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp ground pepper
  • 2 tbsp water
  • 1 tsp chopped fresh chives 2 more tbsp as well
  • chickpeas no salt (15 oz)
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 cup parsley leaves fresh
  • 1/2 cup shredded zucchini
  • 1/3 cup old-fashioned rolled oats
  • 1 tbsp extra virgin olive oil
  • 4 gluten-free buns toasted
  • 1 cup fresh arugula
  • 4 slices tomato

Instructions

  • Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
  • Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
  • Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.
  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  • Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.

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