Tangy Chickpea Burger
Shannon Clark
Shannon Clark
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315 Calories
48 g Carbs
15 g Protein
8 g Fat
Total Time
4 servings

Another great vegetarian option, this chickpea burger has it all. You'll get some complex carbohydrates from the chickpeas, coupled with protein and enough healthy fats from the added seeds to balance out your macros. These burgers can easily be eaten on their own for long-lasting energy or served with your favorite side dish for a complete meal.


  • 2 cups chickpeas, cooked
  • 1 cup wild rice, cooked
  • 3 tbsp sunflower seeds
  • 2 tbsp walnut, pieces
  • 2 tbsp ground flaxseed
  • 3 tbsp plain instant oats
  • 2 clove garlic, minced
  • ½ diced red bell pepper
  • 1 whole jalapeno pepper, diced
  • 1 whole carrot, shredded
  • 3 tbsp plain Greek yogurt
  • 1 tbsp dijon mustard
  • 1 tbsp low-sugar barbecue sauce
  • salt and pepper to taste


  1. Begin by preheating your oven to 300 degrees F. Toast the sunflower seeds and walnuts for about 10 minutes.
  2. Mash together the chickpeas and hot rice using a masher until a thick paste is formed.
  3. Stir in the rest of the ingredients.
  4. Form into four patties. Grill for about 4-5 minutes per side, or until slightly browned and firm.
  5. Brush with a little extra barbecue sauce for added flavor partway through cooking. Serve immediately.