Healthy, easy, and delicious BBQ Chickpea Walnut Burgers. These hearty and filling vegan and gluten-free burgers can be pan-fried or grilled and pack a most delightful flavorful punch!
These Barbecue Chickpea Walnut Burgers make for one hearty, filling, easy, and delicious gluten-free & vegan meal! Chickpeas are one of the highest protein beans.
Every once in a while I really crave something in patty-form that meets the heartiness level that my body needs at that time, and these Vegan BBQ Burgers made with chickpeas and walnuts certainly satisfies those cravings .
For a fun twist on these burgers, swap conventional barbecue sauce for this delicious huckleberry bbq sauce instead.
Why You’ll Love It
- Super Flavorful and Delicious: slightly smoky, slightly sweet, slightly nutty.
- Hearty & filling.
- Wholesome & healthy.
- Easy to make.
- Gluten-free & vegan
- And pretty, too. 🙂
We fell in love with these veggie burgers from the get-go and I hope you do, too!
Enjoy. xo.
- 2 cups pre-cooked or canned chickpeas garbanzo beans
- 1/2 cup rolled oats gluten-free if necessary
- 1/2 cup raw walnuts
- 1/2 onion
- 1/4 cup vegan bbq sauce + extra for garnishing
- 1/4 cup water or vegetable stock
- 1 tsp chia seeds
- 1 tsp sea salt
- 2 garlic cloves
- 1 tbs olive or coconut oil
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In a food processor or high speed blender combine all of the above ingredients
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Blend until relatively smooth & evenly combined, but with some bits of coarse texture still showing through.
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Cover and refrigerate your burger mixture for at least 1 hour.
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Divide your burger mixture into about 1/4 cup dollops.
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Shape into patties with your hands, wetting your fingers as needed if the mixture sticks at all.
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Heat a lightly greased skillet on the stove over medium heat or alternatively heat a grill to medium heat and let pre-heat about ten minutes.
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Grill each burger for about 4 minutes each side or until desired golden crispiness.
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Garnish with more BBQ sauce before serving.
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Enjoy!
Serving: 1burger | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 498mg | Potassium: 146mg | Fiber: 3g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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Kristen Wood
Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.
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