Vegan Ranch Chickpea Burgers

These vegan chickpea burgers feature the classic flavors of ranch seasoning and are perfect for an easy weeknight meal the whole family can enjoy! Ready in just 20 minutes, gluten-free and easily customizable with your favorite toppings. 

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What you'll love about these veggie burgers

• They are easy to make in just 20 minutes.
• They are flavored with a vegan ranch seasoning that's easily made with pantry ingredients.
• You can customize them with your favorite toppings.
• They're perfect for weeknight meals with your favorite sides.
• You can freeze them for future meal prep.

Ingredients you'll need

• Canned Chickpeas (drained and rinsed)
• Carrots
• Olive Oil - used to cook the carrots as well as the burgers
• Chickpea Flour (used to bind the burgers)
• Vegan Mayo (I used Follow Your Heart - use a soy-free version if needed)
• Nutritional Yeast
• Dried Parsley
• Garlic Powder
• Onion Powder
• Dried Dill Weed
• White Pepper
• Salt

How to make these vegan ranch chickpea burgers

First, pulse carrots in a food processor until finely chopped, but not pureed.

Heat 1 tablespoon of olive oil in a non-stick skillet.

Add carrots and salt.

Cook carrots on medium-low until softened (approximately 5-7 minutes), stirring occasionally.

Allow to cool 1-2 minutes.

While the carrot mixture is cooking, rinse out the food processor and set aside.

After the carrots have cooled for 1-2 minutes, add them to the food processor along with the chickpeas.

Start by pulsing and then, process on low until well combined with some chunks remaining, scraping down the sides as needed.

Transfer chickpea mixture to a large bowl.

Add vegan mayonnaise, chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, dill, salt and white pepper.

Use a silicone spatula or spoon to combine.

Separate the mixture into 4 equal pieces.

Form into balls with your hands.

Use your hands to form the balls into patties, rounding out the the edges.

Don't make them too thick or they won't cook all the way through and don't make them too thin or they will fall apart.

Heat olive oil in a non-stick skillet.

Add chickpea patties to the skillet and cook over medium heat for approximately 7 minutes per side until golden brown.

Be sure to carefully flip the burgers as they can fall apart easily.

I find a turner spatula that slides completely underneath the burger works best.

Burger topping ideas

• Lettuce, Tomato, Red Onion, Avocado
• Vegan Mayo
• Vegan Ranch Dressing
• Vegan Avocado Ranch Dressing
• Vegan Cheese Slices

You can serve on a bun...

...or on a lettuce wrap or over greens as pictured below (we topped ours with vegan avocado ranch here).

Ideas for side dishes

• Vegan Potato Salad
• Fries
• Potato Chips
• Air Fryer Tater Tots
• Air Fryer Sweet Potato Fries
• Vegan Mac and Cheese
• Cucumber and Tomato Salad
• Air Fryer Carrots

Storing and reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Alternatively, you can also freeze leftover cooked burgers in a single layer in a freezer-safe zip top bag.

Reheat leftover burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.

More veggie burger recipes

• Buffalo Chickpea Burgers
• Sweet Potato Black Bean Burgers
• Chili's Black Bean Burgers

This post originally appeared on Watch Learn Eat on December 17, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

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