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.

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.

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.

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) .

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.

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.