Running on Real Food · by Deryn Macey★ 5.0 (8)
Zucchini Chickpea Burgers
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 13%
CARBS 22G55% OF CAL
5G FIBER3G SUGAR14G OTHER
FAT 5G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy veggie burgers made from chickpeas, zucchini, and oats with tangy tahini and mustard. Hearty enough to stand alone on a bun piled with fresh toppings.
mainsandwichbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups 350 g cooked chickpeas
- 1/2 150 g red onion, finely diced
- 1 200 g zucchini, grated
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional for extra lemon flavour)
- 3 tbsp 45 g tahini
- 1 cup 100 g quick oats
- 2 tsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp Frank's Red Hot Sauce (optional)
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 13%
CARBS 22G55% OF CAL
5G FIBER3G SUGAR14G OTHER
FAT 5G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 45mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 267mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 45MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.