These bright veggie burgers are a delicious way to celebrate summer squash season. They are made from a hearty mix of chickpeas and zucchini and are seasoned with garlic, black pepper, and turmeric. Top these moist patties with a dollop of vegan mayonnaise or a drizzle of Sriracha for some added heat.

Chickpea and Zucchini Burgers [Vegan]




Cooking Time




  • 1 15-ounce can of chickpeas, drained and rinsed
  • 6 thick leek slices
  • 3 garlic cloves
  • 1 teaspoon turmeric
  • A small handful of soaked walnuts
  • 1 tablespoon of ground flax seeds
  • Black pepper
  • Sea salt
  • 1 large zucchini, finely grated
  • 1 heaped tablespoon rice flour


  1. Finely grate the zucchini and place in a big bowl.
  2. Place the chickpeas, garlic, leek, walnuts, flax seeds, and turmeric with sea salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again.
  3. Pour this mixture in with the zucchini. Mix well with a spoon or your hands. Add rice flour and mix again. Now, depending on how much liquid you got from the summer squash, you might want to add a few tablespoons of water or plant-based milk.
  4. Take a baking tray and cover it with parchment paper. One heaped tablespoon of batter at a time, form a nice patty and place it on the baking sheet.
  5. Heat oven to 375°F and bake for 25-30 minutes. They firm up as they cool down.

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