Tasty Chickpeas & Veggie Burger Recipe

Total time: 160 mins. + soaking time (12H)

Difficulty: Low

Serves: 4 people

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By Ilaria Canevara

The Chickpeas & Veggie Burger is an easy and tasty main dish, a veggie version of the classic meat burger, packed with plant-based protein. Ideal for vegetarians, it's also a tempting option for omnivores who simply want to reduce their meat or fish intake.

Golden on the outside and tender to the bite, the veggie burger can be enjoyed as a plate, accompanied by a mixed salad or grilled vegetables, and a source of complex carbohydrates. It can be enjoyed in the park, on the beach, for a quick lunch at the office or for an easy dinner eaten on the sofa.

What Goes in a Veggie Burger?

Our basic recipe is made with boiled chickpeas, vegetables—especially asparagus, eggplant, zucchini, and peppers—and grated Parmesan cheese. Once the mixture is smooth, the burgers are formed and cooked in a pan lightly greased with a drizzle of extra virgin olive oil.

Topping Ideas for Veggie Burgers

We propose it garnished with a slice of cheese, which should be placed on the burger and left to melt in the pan for a few moments, a creamy white wine vinegar sauce, sliced tomatoes, lamb's lettuce and grilled eggplants served inside a fragrant cereal bun.

Veggie Burger Variations

The veggie burger can be customized according to your tastes or budget: you can replace the chickpeas with other legumes, such as beans or lentils, and add other vegetables, depending on the season; in the fall, for example, you can use pumpkin and mushrooms, while in the winter, broccoli, cauliflower, or radicchio. You can flavor the dough with your favorite spices and herbs, and make a yogurt sauce or guacamole to replace the vinegar sauce.

Can I Make These Veggie Burgers Vegan?

For a vegan version, simply omit the cheese and add a spoonful of nutritional yeast powder and some soaked and finely chopped dried tomatoes: this way the burgers will be just as tasty.

Ingredients

for the burgers

dried chickpeas

100g

eggplant

100g

Zucchini

100g

Peppers

100g

Grated parmesan cheese

100g

asparagus

100g

Garlic clove

extra virgin olive oil

to taste

salt

to taste

Pepper

to taste

for the vinegar sauce

soy milk

30ml

extra virgin olive oil

100g

White vinegar

1 tbsp

you'll also need

cereal sandwiches

Tomatoes

Sliced cheese

40g

lamb's lettuce

to taste

grilled eggplants

to taste

Potato chips

to taste

How to Make Chickpeas & Veggie Burger

Step 1

Soak the dried chickpeas in cold water for about 12 hours.

Step 2

Drain the chickpeas and boil them in cold water for about 90 minutes, or until they are well cooked. Turn off the heat and set aside.

Step 3

Wash the asparagus, remove the final part of the stem and then peel them with the appropriate peeler.

Step 4

Cut the asparagus into pieces and place them in a large bowl.

Step 5

Wash, clean and dice the eggplants and peppers. Grate a zucchini and add everything to the asparagus.

Step 6

In a pan, brown the garlic with a drizzle of oil, add the vegetables and cook until soft.

Step 7

Drain the chickpeas, place them in a kitchen blender and blend well.

Step 8

Pour the blended chickpeas into a bowl and add the cooked vegetables and grated parmesan.

Step 9

Season with a spoonful of oil, add salt and mix until you have a smooth and compact mixture.

Step 10

Using your hands, form meatballs.

Step 11

Using the appropriate mold, form the hamburgers.

Step 12

In a lightly oiled pan, cook the burgers for about 2-3 minutes per side.

Step 13

When they are golden brown, place a slice of cheese on each burger and leave to melt.

Step 14

In the meantime, prepare the sauce. Pour the soy milk, oil and wine vinegar into a blender and blend with an immersion blender until you obtain a thick, creamy sauce.