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veggie burger with avocado on a bun

Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto

Delicious zesty garlic + basil chickpea burgers with a creamy avocado pesto. These burgers are so flavorful, you won't miss the meat.
Course Burgers, Dairy Free, Dinner, Vegetarian
Keyword chickpea veggie burgers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 patties
Calories 227 kcal
Author Monique Volz of Ambitious Kitchen


  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 cloves garlic
  • 8 large basil leaves, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper, if you like a tiny bit of heat
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 1 egg, slightly beaten
  • 1/4 cup diced red onion
  • 1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
  • Optional: 1/4 cup diced bell pepper or shredded carrot
  • 1 teaspoon olive oil, for cooking the burgers
  • 1/2 cup Avocado Basil Pesto
  • Toppings: Sliced Avocado, spinach, sliced tomato, red onion
  • Whole grain or gluten free buns or lettuce wraps


  1. In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, turmeric and salt and pepper and process until coarsely chopped but not completely liquid-like. 
  2. Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.
  3. Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
  4. Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.
  5. Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown. 
  6. Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.

Recipe Notes

Instead of chickpeas, you can use white beans.

If you are gluten free, try using GF breadcrumbs. You can also try using oat flour; I love it!

Nutrition Facts
Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto
Amount Per Serving (1 patty)
Calories 227 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Carbohydrates 29.7g10%
Fiber 7.1g30%
Sugar 2.4g3%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.