vegan chickpea burgers on a plate with tomatoes and basil salad

Vegan Chickpea Burger – Easy & Tasty – Great Texture

This Vegan Chickpea Burgers have no intention of becoming a meat burger substitute.

What I can promise you is a recipe a recipe easy, simple, fast, accessible and that can be used many different ways and occasions.

These Vegan Burgers are soooo tasty.

And healthy. So easy.

The Ingredients

  • Chickpeas: cooked but overcooked. No softer than we usually get from the canned ones. (Cooking yours? My go-to guide to soaking legumes from WholeLifestyleNutrition).
  • Garlic: I use a clove instead of powder to pan-fry a little with the onion beforehand.
  • Onion: any color is fine, I just wouldn’t swap for the powder here. Adding to it is fine.
  • Oats: we are blending it so you can skip that step and use oat flour instead. Amounts on the recipe card below.
  • Rice Flour: you can replace the whole spoon of rice flour for oat flour without a lot of difference to the taste. I use for a slightly firmer texture.
  • Flaxseed: same as the oats for the flour. And you can also substitute for chia seeds, or flour.
  • Salt: to taste. Bare in mind that the canned version sometimes is salted.
  • Parsley: dried or fresh.
  • Thyme: dried or fresh.
  • Oregano: I believe dried will have a more present taste.

How to Make Chickpea Burger Vegan and Easy


The Chickpea Burgers are super easy to moldā¬‡


If I may suggest some other chickpea recipes you’ll see how versatile this tasty legume can be.

We have Omelette and Balls with raw chickpeas, Cutlets and Pancakes with the legume flour and a super packed Salad with white and black chickpeas.

And a few chickpea recipes more, with options from breakfast to snack and dinner. Soup, stew and salads.

With gratitude,


Chickpea Burger – Vegan and Easy – Great Texture

Recipe by Carol MarsolaCuisine: VeganDifficulty: Easy


Prep time


Cooking time



This Vegan Chickpea Burger is a recipe easy, simple, fast, accessible and that can be used many different ways and occasions. Super healthy.


  • 1 cup cooked Chickpeas

  • 1 small Onion chopped

  • 1 Garlic clove chopped

  • 1 1/2 tablespoons Rolled Oats, blended into flour (or 2 tablespoons oat flour)

  • 1 tablespoon Rice Flour

  • 1 tablespoon Flaxseeds

  • Salt to taste, I’ve used 1 1/2 teaspoon

  • 1 tablespoon dried Oregano

  • 2 teaspoons dried Thyme

  • 2 teaspoons dried Parsley


  • Start by blending, separately, the Flaxseeds and the rolled Oats. Reserve.
  • Chop the onions and garlic as small as you can.
    Saute the garlic and onion with a pinch of salt, for 2 minutes. If needed, add a spoon of water to prevent sticking.
  • If you’re cooking yourself the chickpeas (already soaked for 24-48 hours, if possible) boil until cooked but still firm.
    If already soaked you’ll only need 15-20 minutes in the pressure cooker.
  • Smash the chickpeas with a fork (or pulse only a few times in a blender).
    The goal is to make the chickpeas roughly smashed.
  • Add the Onion, Garlic, Oat flour, Flaxseed flour, Salt, and dried herbs.
    Mix everything with your hands until a homogeneous and moldable dough is obtained.
  • Leave the dough in the fridge for an hour before shaping it.
  • Shape the burgers and heat in the pan with a drizzle of olive oil for 2 minutes on each side and serve.


  • You can store the dough in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Please check The Ingredients section of the post for possible substitutions.

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