Zucchini Feta Chickpea Burger

Zucchini Feta Chickpea Burger

When it comes to veggies burger’s don’t judge a book by its cover. No matter how hard I try, I always have a lot of trouble keeping my patties from crumbling apart. That being said, regardless how it looks, I promise these ones taste awesome!

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Zucchini, feta, and chickpeas are just the perfect combination. These veggie burgers have a real Mediterranean flair with a creamy tahini sauce adding a real depth of flavor. These burgers are a match made in veggie Mediterranean heaven!

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And in case you are wondering, you can never have too much zucchini! Serve your burgers with yesterday’s zucchini fries!

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Zucchini Feta Chickpea Burger

  • Servings: 4 Burgers
  • Print



  • 1 1/4 chickpeas
  • 3/4 cup of zucchini, chopped
  • 1 egg
  • 2 oz of feta
  • 1/2 cup seasoned breadcrumbs
  • 2 TBSP whole wheat flour
  • 1 clove garlic, minced
  • 1 shallot, finely chopped
  • cooking spray
  • handful of arugula
  • 4 whole wheat buns
  • For the lemon tahini sauce:

  • 1/2 a lemon, juiced
  • 1 TBSP tahini
  • 2 tsp water
  • 1 clove garlic, minced
  • 1 TBSP plain non fat yogurt


  1. Add the chickpeas to a food processor, pulse until the chickpeas resemble a paste.
  2. Pour the chickpea paste into a large bowl.
  3. Whisk the egg.
  4. Add the zucchini, feta, egg, bread crumbs, whole wheat flour, garlic, and
  5. Put the mixture in the refrigerator for 1 hour.
  6. To make the sauce, add the lemon juice, tahini, water, garlic and yogurt into a small bow. Whisk until well combined.
  7. Form the mixture into 4 large patties.
  8. Spray a large skillet with cooking spray
  9. Turn the burner on medium. Cook the patties for 4 minutes on each side.
  10. Toast the buns in a toaster oven on low.
  11. To assemble the patties, spread the lemon tahini sauce on the buns. Add arugula on top of the sauce. Place a patty on top of the arugula. Top the patty with the top bun.
  12. Enjoy warm!

The patties also make a great addition to a salad. I added a leftover patty to a bed of arugula and used the sauce as a dressing. It was delicious!

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