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+ servings
3.5 from 18 votes
Zucchini Burgers with Chickpeas
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Killer vegan and gluten free zucchini burgers made with , chickpeas, quinoa and sunflower seeds. This will be your new favorite burger.

Course: Dinner
Cuisine: gluten free, Healthy, Vegan
Servings: 6
Calories: 428 kcal
Author: Vicky Berman
  • 2 tablespoons olive oil divided
  • 3 clove garlic minced
  • 1 small onion chopped finely
  • 1 1/2 cup zucchini grated on the largest setting of a box grater, and squeezed dry using a paper towel or cheesecloth (make sure to remove all moisture from zucchini)
  • 1/2 cup sunflower seeds toasted
  • 3/4 teaspoons sea salt plus more to taste
  • Black pepper to taste
  • 1 1/2 cup canned chickpeas
  • 1 cup cooked quinoa 1/3 cup dry
  • 2-3 tablespoons water optional
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill chopped (use fresh basil if you prefer)
  • 1/2 teaspoon smoked and spicy paprika
  • 3-4 tablespoons quinoa flour optional
  • To serve::
  • 6 hamburger buns or sliced bread Udi's gluten free for gluten free version
  • red onion thinly sliced
  • large handful arugula
  • 4 tablespoons wasabi mayo omit for vegan version
  • 4 tablespoons edamame hummus
  • 3 small cucumbers thinly sliced
  1. Heat 1 tablespoon olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and saute until zucchini is cooked through. Season to taste with salt and pepper. Set aside.
  2. Grind sunflower seeds, sea salt, and pepper in a food processor until the mixture resembles coarse crumbs. Add quinoa, chickpeas, dijon mustard, lemon, dill, and paprika, to the mixture. Pulse to combine a few times and then run the food processor until the mixture is broken up but hasn't completely lost its texture. If you need to, add a little water to the mixture.
  3. Place the mixture in a mixing bowl and add the zucchini, onion, and garlic. Mix until combined.
  4. Shape the mixture into 6-8 patties with your hands. Optional -- if the mixture feels too moist add quinoa flour and mix, until mixture is a bit more dry and holds together better.
  5. After forming into patties freeze the patties for 15-20 minutes (optional) - this helps them stick together better.
  6. For cooking there are two options:
  7. -heat remaining olive oil in a pan on medium heat and cook burgers for five minutes on each side, or until golden brown
  8. or
  9. -bake in a 350 degree F preheated oven on a parchment paper lined baking sheet sprayed with cooking spray for 20-30 minutes.
  10. Serve each burger on hamburger buns with a dollop of wasabi mayo, edamame hummus, sliced cucumbers, red onions and arugula.
Nutrition Facts
Zucchini Burgers with Chickpeas
Amount Per Serving
Calories 428 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 784mg34%
Potassium 586mg17%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 7g8%
Protein 13g26%
Vitamin A 180IU4%
Vitamin C 13.9mg17%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.