Chickpea and Sun-Dried Tomato Burger


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  • 6 burger buns
  • For the patties:
  • ¼ red onion, diced
  • ¼ cup fresh parsley
  • 1 tbsp fresh oregano
  • 3 garlic cloves
  • 15 oz can of chickpeas, drained and rinsed
  • ½ cup dried breadcrumbs, such as Panko
  • ½ cup crumbled feta
  • ⅓ cup sun dried tomatoes, drained
  • 2 tablespoons olive oil plus more, if needed
  • For the yogurt sauce:
  • ⅓ cup plain full fat Greek yogurt
  • 2 tbsp freshly squeezed lemon juice (about ½ lemon)
  • 1 tbsp chopped fresh parsley
  • 1 garlic clove, minced
  • ¼ tsp salt

A meat-less option featuring sun-dried tomatoes for veggie burger lovers topped with a yogurt-based savory sauce.

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  • Yield
    6 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
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  1. In the bowl of a food processor, add the onion, parsley, oregano, and garlic cloves. Blend until finely minced.
  2. Add the chickpeas, breadcrumbs, feta, and tomatoes. Pulse until the mixture turns into a ball. The chickpeas should be pretty well ground and the ingredients should be evenly distributed.
  3. Divide the mixture into 6 balls and form each ball into a ½ inch thick patty.
  4. Preheat a grill to medium high heat.
  5. Brush both sides of each patty and the inside of the burger buns with the olive oil. Add the patties to preheated grill and cook for 3-5 minutes on each side, until golden brown. Add the buns, olive oil side down, and cook for about 1 minute, until toasted.
  6. To make the sauce, combine all ingredients in a small bowl.
  7. Spread the sauce on both sides of each of the buns. Top bottom buns with patties and serve.

Nutritional Information

Per Serving

  • Calories: 428
  • Fat Content: 12.7g
  • Saturated Fat Content: 3.3g
  • Cholesterol Content: 13mg
  • Sodium Content: 983mg
  • Carbohydrate Content: 65.1g
  • Fiber Content: 6.4g
  • Sugar Content: 3g
  • Protein Content: 14.3g