• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Resources
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Courses

    Vegan Ranch Chickpea Burgers

    Modified: Sep 3, 2022 by Addison LaBonte · This post may contain affiliate links · 14 Comments

    pin showing hands holding a ranch veggie burger with text overlay

    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. 

    Jump to Recipe
    front view of hands holding vegan chickpea burger

    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
    hand holding a burger loaded with toppings

    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.

    Carrots cooking in a pan

    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.

    Chickpeas and carrots in a food processor

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

    chickpeas and carrots combined in food processor

    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.

    chickpea mixture combined with remaining ingredients in mixing bowl

    Separate the mixture into 4 equal pieces.

    Form into balls with your hands.

    chickpea mixture formed into 4 balls of equal size

    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.

    4 uncooked chickpea patties on plate

    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.

    cooked burgers in skillet

    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...

    front view of burger on a wooden board

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

    fork cutting into chickpea burger with avocado ranch dressing

    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
    Veggie burger sitting on a wood cutting board

    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.

    2 leftover burgers in a zip top freezer 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
    close-up hands holding a burger
    Print Recipe Pin Save RecipeSaved!
    4.84 from 6 votes

    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. 
    Course Dinner, Main Course
    Cuisine American, Gluten-Free, Vegan
    Keyword gluten free, meatless monday, ranch, vegan, vegetarian, veggie burger
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4
    Calories 242kcal
    Author Sireesha A.

    Ingredients

    • 2 medium carrots, peeled and cut into large pieces
    • 3 tablespoon olive oil, divided
    • ¾ teaspoon fine sea salt, divided
    • 1 (15-oz.) can chickpeas, drained and rinsed
    • 1 tablespoon vegan mayonnaise
    • 2 tablespoon chickpea flour (aka garbanzo bean flour)
    • 1 teaspoon nutritional yeast
    • 1 tablespoon dried parsley
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon dried dill weed
    • ⅛ teaspoon white pepper

    Instructions

    • 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 ¼ teaspoon salt. Cook carrots on medium-low until softened (approximately 5-7 minutes), stirring occasionally. Allow to cool 1-2 minutes. While 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 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 mayo, chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, dill weed, ½ teaspoon salt and white pepper. Use a silicone spatula or spoon to combine.
    • Separate the mixture into 4 equal pieces and form into balls with your hands. Use your hands to form the balls into *patties, rounding out the the edges.
    • Heat olive oil over medium in a non-stick skillet. Add chickpea patties to the skillet and cook for approximately 7 minutes per side until golden brown. Be sure to carefully **flip the burgers as they can fall apart easily.
    • Serve with desired toppings.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor

    Notes

    *Don't make the patties too thick or they won't cook all the way through and don't make them too thin or they will fall apart.
    **I find a turner spatula that slides completely underneath the burgers works best to flip them.
    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.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 242kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Fiber: 6g

    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.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • Pesto Cottage Cheese pasta sauce served on a white plate with crushed red chili flakes sprinkled on top
      Cottage Cheese Pasta Sauce (with Pesto)
    • Vegan Curry served with Rice in a white bowl with chopsticks on top
      Vegan Chickpea Curry
    • Vegan butternut squash soup.
      Vegan Butternut Squash Soup
    • Tofu curry.
      Tofu Curry

    Reader Interactions

    Comments

      4.84 from 6 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lynsi

      September 19, 2019 at 6:44 pm

      4 stars
      Made these tonight... absolutely delicious! We are adding these into our favorites for sure.

      However, I did struggle with them being too soft and breakable. What did I miss? Blending too much maybe? Add flax egg?

      Reply
      • Sherri Hall

        September 19, 2019 at 8:15 pm

        Thanks Lynsi! So glad you enjoyed the burgers! You can try adding a bit more chickpea flour and/or adding one flax egg and see if that improves the texture. Please stop back and let me know if you give it a try and what result you get. Hope you have an awesome rest of your week! 🙂

        Reply
        • Kathy

          February 13, 2024 at 1:10 pm

          Recipe for good gluten free buns??

          Reply
    2. Amy

      January 04, 2019 at 4:08 pm

      I love my chickpeas so I am sure to love these veggie burgers! The combo with the carrots is a great idea. Can't wait to try them!

      Reply
      • Sherri Hall

        January 06, 2019 at 9:55 pm

        Thanks so much, Amy! Chickpeas rock! 🙂 Hope you enjoy!

        Reply
    3. kellie@foodtoglow

      December 19, 2018 at 4:35 am

      5 stars
      I love a good vegan burger recipe and this sounds absolutely delicious with the ranch flavours. So making these! Pinning but I think I might make these today for lunch - true!

      Reply
      • Sherri Hall

        December 20, 2018 at 12:17 pm

        Thank you Kellie! I hope you enjoy the burgers! 🙂

        Reply
    4. Natalie

      December 19, 2018 at 1:09 am

      5 stars
      Looks so delicious! I love vegan burgers - healthy and yummy!

      Reply
      • Sherri Hall

        December 20, 2018 at 12:16 pm

        Thank you Natalie! 🙂

        Reply
    5. Tisha

      December 19, 2018 at 12:58 am

      5 stars
      I would devour these burgers! So good!

      Reply
      • Sherri Hall

        December 20, 2018 at 12:16 pm

        Thanks so much, Tisha! 🙂

        Reply
    6. Dianna

      December 18, 2018 at 10:52 pm

      5 stars
      What a wonderful looking chickpea veggie burger. I would love to make this recipe soon. Thanks for sharing.

      Reply
      • Sherri Hall

        December 20, 2018 at 12:15 pm

        Thanks Dianna! Hope you enjoy! 🙂

        Reply
    7. Jenna

      December 18, 2018 at 9:11 pm

      5 stars
      YUM. Perfect choice to make a meatless burger for meatless mondays! Still nice and filling.

      Reply
      • Sherri Hall

        December 18, 2018 at 9:23 pm

        Thanks Jenna! 🙂

        Reply

    Primary Sidebar

    pin showing hands holding a ranch veggie burger with text overlay
    Side Bar

    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last in the Fridge? Shelf life of Opened, Unopened and Cooked Tofu
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Explore More

    • collage of 4 of the recipes in the sides for lasagna roundup.
      What to Serve With Lasagna: 30 Best Side Dishes
    • close-up of uncooked red lentils in a white bowl with some scattered around on the table.
      How to Cook Red Lentils in Under 10 Minutes
    • Two pieces of dahi toast served along side with raspberries on a white plate
      Dahi Toast (Spiced Yogurt Toast)
    • air fryer frozen broccoli - feature image. Broccoli on a white plate sprinkled with parmesan cheese and red pepper flakes
      Frozen Broccoli in Air Fryer

    Footer

    pin showing hands holding a ranch veggie burger with text overlay

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2024 Watch Learn Eat | Tiny Capital

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.