Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

This veggie burger recipe is one you’ll want to make again and again. 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. Serve these vegan burgers on buns or stuff them in pitas. We recommend making extra sauce—it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.

Prep Time: 25 mins

Total Time: 25 mins

Servings: 4

Yield: 4 burgers

Diabetes-Appropriate Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Low-Calorie


4 tablespoons tahini, divided

1 tablespoon lemon juice

3 teaspoons white miso, divided

1 ¼ teaspoons onion powder, divided

1 ¼ teaspoons garlic powder, divided

1 ¼ teaspoons ground pepper, divided

2 tablespoons water

1 teaspoon chopped fresh chives plus 2 tablespoons, divided

1 (15 ounce) can no-salt-added chickpeas, rinsed

1 teaspoon ground cumin

¼ teaspoon salt

¼ cup fresh parsley leaves

½ cup shredded zucchini

⅓ cup old-fashioned rolled oats

1 tablespoon extra-virgin olive oil

4 whole-grain hamburger buns, toasted

1 cup packed fresh arugula

4 slices tomato

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.

To make ahead

The burger patties and tahini ranch sauce can be made in advance. Prepare through Step 3; cover separately and refrigerate for up to 24 hours.

Nutritional Info:

Serving Size 1 burger

calories373total fat 15g saturated fat 2g sodium 531mg total carbohydrate 49g dietary fiber 9g total sugars 5g protein 13g vitamin c 15mg calcium 140mg iron 4mg potassium 522mg

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