Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies

Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies

  • Servings: 3-4 Burgers
  • Difficulty: easy
  • Print

A hearty vegetarian dinner for any day of the week!


    For the Chickpea Patties:
  • 2.5 Tablespoons ground flaxseed
  • 6 Tablespoons warm water
  • 1/2 cup walnuts or almonds
  • 1 15oz can drained and rinsed chickpeas
  • packed 1/4 cup roughly chopped fresh parsley
  • 3 garlic cloves
  • heaping 1/2 teaspoon lemon zest
  • red pepper flakes to taste
  • salt and pepper to taste
  • 1/2 cup gluten free breadcrumbs (or whole wheat if not gluten free)
  • 3-4 gluten free hamburger buns (or whole wheat if not gluten free)
  • For the Balsamic Roasted Veggies:
  • 3 roma tomatoes
  • 1/4 large red onion
  • drizzle of oil (I use grapeseed oil)
  • 1-2 Tablespoons fresh thyme leaves, taken off the stem but not chopped (or 1/2-1 tsp dried thyme)
  • salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • For the Whipped Feta:
  • 1 cup plain feta crumbles
  • 1/4 cup plain nonfat greek yogurt
  • 1/4 cup mayonnaise
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • salt and pepper to taste (I usually use a good amount of pepper and very little salt because feta cheese is already salty!)


  1. Preheat the oven to 450 degrees F.
  2. Prepare the flax egg: mix flax seeds and water in a small mixing bowl and set aside to thicken.
  3. Prep the roasted veggies: Slice the roma (plum) tomatoes lengthwise into quarters, and the onion into 1/2 inch-thick half moon slices. Remove thyme leaves from their stems.
  4. Place the tomatoes and onions on a silpat or parchment-lined baking sheet. Drizzle the veggies with your cooking oil of choosing, and lightly brush the oil around the veggies with your hand. Sprinkle veggies with thyme, salt, and pepper.
  5. Make the the chickpea patties: Place the walnuts in the bowl of a food processor and process until walnuts resemble coarse crumbles. Do not over process, as the crumbles will continue to get smaller when the chickpeas are added.
  6. Add the chickpeas, parsley, garlic, lemon zest, red pepper flakes, and salt and pepper to the food processor and pulse just a few times until the chickpeas are broken up and some of them have formed a thick paste.
  7. Remove the chickpea mixture from the food processor and add the flax egg and breadcrumbs and mix by hand until both are fully incorporated.
  8. Form mixture into patties and place on parchment or silpat-lined baking sheet.
  9. Bake the patties and roast the veggies: Place both the prepped veggies and chickpea patties into the preheated oven and bake for 25 minutes.
  10. Make the balsamic reduction: Place the balsamic vinegar in a small saucepan and place over medium or medium-low heat on the stove. Allow the vinegar to simmer and evaporate until the volume is cut in half. Sometimes I even reduce it a little more to about a third of the volume if I’m after a sweeter taste or thicker consistency!
  11. Prepare the whipped feta: Wash out your food processor, and then place all ingredients for the whipped feta inside. Blend for at least 1-2 minutes or until mixture is smooth and spreadable.
  12. Assemble the burgers: When the veggies and burgers are done baking, place a chickpea patty on a bun (gluten free if needed), and top with whipped feta, roasted veggies, and balsamic reduction. Enjoy!


*Nutrition calculations assume this recipe yields 3 burgers, and is calculated for chickpea patties only, as topping use is variable. Per Serving: 456 calories; 18 g fat; 1 g sat fat; 61 g carbohydrates; 14 g fiber; 19 g protein; 0 mg cholesterol; 600 mg sodium.

One thought on “Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies

  1. Pingback: Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies — Caritas Wellness | My Meals are on Wheels

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