Buffalo Chickpea Veggie Burgers { with Ranch Slaw}
Prep time
Cook time
Total time
Serves: 4 servings
For the Burger Patties
  • 1 (15oz.) can chickpeas, drained and rinsed ( 1 ¾ cup)
  • 1 ½ cup old fashioned rolled oats (not instant/quick cooking oats)
  • 1 Tbsp fresh parsley ( or 1 tsp dried )
  • ½ tsp garlic powder
  • ½ cup shredded carrots ( about 1 medium carrot)
  • ¼ cup diced red bell pepper
  • ¼ cup hot sauce (like Franks Red Hot brand)
  • 1 egg
  • Salt and pepper to taste
For the Slaw
  • 1 cup shredded cole slaw mix (cabbage/carrot mix)( available at most grocery stores, or 1 cup sliced green cabbage)
  • 1 stalk celery, diced
For the Ranch Dressing
  • ½ cup plain Greek yogurt
  • 1 tsp olive oil
  • ½ tsp dried dill
  • ½ tsp Dijon mustard (optional)
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • Squeeze of fresh lemon
  • Salt, to taste
Serve with:
  • Hamburger buns, lettuce and any other burger fixings you desire. Also great served with carrot/celery sticks( for dipping in extra Ranch dressing).
  1. Combine chickpeas, oats, parsley, and garlic powder in a food processor or blender and pulse until well combined. Mixture should look chopped but not mushy/wet/paste-like.
  2. Add shredded carrots, red bell pepper, hot sauce, egg, salt and pepper to the food processor/blender and pulse to combine. Mixture should look chopped but not mushy/wet/paste-like. Form ¼ of the chickpea mixture into a ball and then flatten with thumbs to create a burger patty. Repeat until all 4 burgers have been formed.
  3. Cover and refrigerate the burgers while making the Ranch dressing and slaw. This helps the burgers to firm up and helps them stay together when cooked.
  4. Combine cole slaw mix and celery in a medium bowl. In a small bowl mix together ingredients for the Ranch dressing. Add 1-2Tbsp Ranch dressing to the cole slaw mix and mix thoroughly. You will have extra Ranch dressing to put on the burger if desired (or to dip carrot sticks/celery sticks) .
  5. Heat a tablespoon of olive oil/avocado oil in a large skillet ( or use non-stick spray) over medium-high heat. When hot, add burgers and let cook for 3-4 minutes or until burgers become golden brown. Flip over and repeat.
  6. Serve on hamburger buns with extra ranch dressing topped with Ranch slaw mixture. Or for a lower carb option serve over a bed of lettuce with extra ranch dressing.
Nutrition Information
Serving size: 1 burger ( no bun) + ⅓ cup slaw Calories: 269.9 Fat: 6.8 g Saturated fat: 0.8g Carbohydrates: 43.5 g Sugar: 4.5 g Sodium: 569.1 mg Fiber: 9.0 g Protein: 13.5 g Cholesterol: 47.8 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/buffalo-chickpea-veggie-burgers-ranch-slaw/