Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

2 Reviews
From: Eatingwell.com May 2019

This vegan 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 them 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 tablespoons tahini, divided
  • 1 tablespoon lemon juice
  • 3 teaspoons white miso, divided
  • 1¼ teaspoons onion powder, divided
  • 1¼ teaspoons garlic powder, divided
  • 1¼ 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


  • Prep

  • Ready In

  1. Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, ½ teaspoon onion powder, ¼ teaspoon garlic powder and ¼ 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 ¾ 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.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 373 calories; 15 g fat(2 g sat); 9 g fiber; 49 g carbohydrates; 13 g protein; 52 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 724 IU vitamin A; 15 mg vitamin C; 140 mg calcium; 4 mg iron; 531 mg sodium; 522 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2½ starch, 1 lean protein, ½ vegetable

Reviews 2

August 01, 2019
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By: Angelle Glover
Going to rate this on taste only since I failed to execute the recipe as written. The taste was good, 4/5, even though I didn't have miso. I would add more garlic and the fresh stuff as opposed to the powder. On the execution; the patties held up so-so despite the fact that the sauce was added to the patties instead of separated from the patties. (My 12/yo daughter was helping me with dinner by making the patties by herself and I was to cook them) Lesson learned, always pay attention to the instructions carefully and give lots of hugs & compliments to disheartened child for trying.
July 05, 2019
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By: Veggielover08
Absolutely delicious! I substituted shoyu soy sauce for the miso paste and served the patty on a bed of arugula and tomato and pour the sauce on top. Yum!
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