These gluten-free vegan burgers celebrate the fresh herbs and vegetables from the summer season, with healthy chickpeas as a base. This is a delicious, plant-based, oil-free recipe that makes a satisfying dinner, even for meat-eaters. Kid approved. Serve with Italian Roasted Red Potato Wedges, Pickled Red Onions in Apricot Brine, and Kale Avocado Salad.
Preheat your oven to 350 Line a large baking sheet pan with either parchment paper or a non-stick Silpat.
To prepare the Chickpea Garden Veggie Burger base:
Place the zucchini, bell pepper, and chickpeas in wide pan. Cover and cook over medium heat, just 5-7 minutes, until chickpeas are soft. When mixture starts to brown and stick to the pan, you're ready. Remove the mixture from the pan and place in a medium bowl. Stir in the brown rice flour. Use either an immersion blender or a food processor to puree the Chickpea Garden Veggie Burger Base. Return to the bowl. Add the chives, basil, frozen peas, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed.
To shape and bake your Chickpea Garden Veggie Burgers:
Scoop about 1/2 cup for each burger and place on the lined pan.
Bake at 350F for 45-50 minutes
Flip after the first 30 minutes.
Serve with Italian Roasted Red Potato Wedges, Pickled Red Onions in Apricot Brine, and Kale Avocado Salad.