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Vegan chickpea recipes are at the top of my list when it comes to vegan chickpeas burgers. First, we sautéed aromatic onions, bell peppers, and garlic, then combined them with chickpeas and flavorful spices such as paprika, cumin, coriander, curry powder, and turmeric to give the burger a yellow color. Next, we pan-fried the burger in a bit of avocado oil until it was golden brown and crispy.
Enjoy these chickpea burgers with whatever toppings you like. We kept it simple, smeared the buns with hummus to make the burger healthier, and topped it with crisp red onions, peppery arugula, and salty pickles to create the most delicious chickpea burger of all time.
Chickpeas are an excellent source of high-quality protein and fiber. There are 14.5g of protein and 12.5g of fiber. Since vegans cannot get their protein from meat, chickpeas are the perfect source of protein.
How do you remove chickpea skins?
You can remove the chickpea skins by placing them in a bowl and heating them in the microwave for 3 minutes. You can also set the chickpeas into a skillet and cook them for 3 minutes on a medium-high flame. Next, place the warmed chickpeas into a large bowl and rinse them with water. Make sure you rub the chickpeas between your hands while rinsing them with water. The chickpea skins will fall off, leaving behind peeled chickpeas.
Do chickpeas make you gain weight?
Chickpeas will not make you gain weight. However, since chickpeas have high levels of fiber, which the body and protein cannot digest, chickpeas can stimulate weight loss by keeping you fuller longer.
- 3 tablespoons Avocado Oil
- 1 medium White Onion, minced
- 1 small Yellow Bell Pepper, minced
- 3 cloves Garlic, minced
- 1 (15 oz.) can Chickpeas, drained
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Coriander
- 1/2 teaspoon Cumin
- 1 teaspoon Turmeric
- 1/2 teaspoon Curry Powder
- 1/2 cup freshly chopped Parsley, loosely packed
- 5 tablespoons White Rice Flour
- 4 Gluten-Free Burger Buns
- 1/2 cup Hummus
- 1/2 cup Pickles
- 1 small Red Onion, halved, thinly sliced
- 1 cup Arugula
Add the onions and bell peppers and cook it for 2 minutes until the onions start to soften.
Add the garlic to the onions and bell peppers and cook it for 30 seconds until it is fragrant.
Drain the chickpeas in a colander and then place them into a food processor with the chopping blade.
Add the cooked onions and bell peppers, smoked paprika coriander, cumin, turmeric, curry powder, parsley, and white rice flour to the food processor, and pulse until a thick burger batter forms.
Sprinkle the remaining 2 tablespoons of white rice flour onto a baking sheet. Dust your hands with white rice flour. The white rice flour will prevent the chickpea burgers from sticking to your hands and the baking sheet. Divide the burger batter into 4 even sections and form each section into a ball. If the chickpea burger batter feels too sticky, add another tablespoon of white rice flour to make the burger batter easier to handle.
Place the chickpea burgers onto the prepared baking sheet and place a parchment paper square on top of each burger.
Flatten the chickpea burgers slightly with a small glass, then place the burgers into the freezer for 30 minutes.
Once the oil is hot, add the chickpea burgers and cook them for 4-5 minutes per side until golden brown. Alternatively, you can also place the chickpea burgers on a parchment-lined baking sheet and bake them in a 400 °F oven for 20-30 minutes.
To assemble the chickpea burgers, arrange the bottom buns on a serving platter. Smear each bottom with two tablespoons of hummus, then top with the pickles, onions, chickpea burgers, arugula, and the top bun. Enjoy your delicious chickpea burgers!
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