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Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

  • 25 m
  • 25 m
Jamie Vespa MS RD
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019