We have a friend who eats vegan. She’s really good any time she comes to a BBQ at our house because she’ll bring a dish she knows she can eat. My mom makes sure to make a separate salad just for our friend. And I make sure to have a package of vegan burgers in our fridge. But this year, I really wanted to try and make a good vegan burger so I could offer something fresh to this friend, just like we are offering to everyone else. This Chickpea And Spinach Vegan Burger recipe is a good option.

It doesn’t taste like a burger. You’re not going to eat this and think, “Wow, I don’t even miss the meat.” Because, honestly, if you’re looking for meat, this isn’t gonna do it for you. But if you’re looking for something for Meatless Monday, this is a big hit.

I like it better than bean burgers I’ve made in the past with kidney or black beans. Those are so soft and mushy after you cook them. Chickpeas hold up better and give you a sturdier burger.

It’s still a little mushy eventually, but it holds up a lot longer than any bean burger I’ve had.

This is just one of the burger recipes we have. If you want more, check out our list of 10+ Really Good Burger Recipes.

Chickpea And Spinach Vegan Burger Recipe

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Chickpea And Spinach Vegan Burger Ingredients:

• 2 cans (16 oz. each) chickpeas
• 1 large onion, diced
• 5 garlic cloves, chopped
• 10 oz. frozen spinach, thawed
• 2 teaspoons tahini
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1.25 cups Panko breadcrumbs
• 3 tablespoons chickpea “water”
• 1 tablespoon salt

How To Make Chickpea And Spinach Vegan Burgers:

Drain the chickpeas, but save the liquid.

Rinse the chickpeas thoroughly, then pulse them in a blender until the mixture is pretty creamy (a few chunks are okay).

In a pan, sweat out the onion, about five minutes.

You can cook them in oil if you prefer, but I don’t. If I want to caramelize onions, I use oil. But I don’t want that strong flavor in these.

Add the chopped garlic and cook two minutes.

And spinach to the pan.

Cook it down until all the water is cooked out. Give it a good squeeze, either in a colander or a cheesecloth, then add the spinach and onion mixture to the blender.

Add the tahini, garlic powder, parsley, oregano, Panko breadcrumbs, reserved chickpea liquid, and salt to the blender and blend until combined.

Scoop it all into a large bowl and stir until combined.

Divide the mixture into eight equal portions, then shape each portion into a burger about 1/2-inch thick.

Put them, uncovered, in the fridge for at least an hour.

Grill them or heat them in a pan with oil for five minutes on each side.

Serve them with your favorite toppings, like lettuce, tomato, onion, avocado smear, etc.

What vegan side dishes can you serve with Chickpea And Spinach Vegan Burgers?

If you’re serving these vegan burgers, you should serve them with vegan side dishes. If not, it defeats the purpose of making vegan burgers.

Some of our favorite vegan side dishes are:

• Vegan Pasta Salad
• Grilled French Fries
• Simple Sautéed Kale

Chickpea And Spinach Vegan Burgers: Frequently Asked Questions

What else can you do with chickpea liquid?

You need to reserve some of the liquid from the chickpeas (also known as aquafaba) to add to this recipe. Aquafaba is a great vegan egg replacement.

You can’t use aquafaba to make scrambled eggs, but you can use it as an alternative in a cake or, in this Chickpea And Spinach Vegan Burgers recipe, as a binder.

You can also use flax seed and water as an egg replacement as well, but since you are already working with chickpeas in this recipe, just use the water.

If you want, save the rest of the chickpea liquid an airtight container in the fridge, then check out this list of ways to use aquafaba to use the rest of the liquid.

Have you made these Chickpea And Spinach Vegan Burgers? Let us know your thoughts in the comments?