Chickpea and Summer Squash Veggie Burger

Total: 50 minutes
Prep: 20 minutes
Cook: 30 minutes
Yield: 4-5 servings

Besides the chickpea-summer squash patties, which are so moist and yummy I completed the veggie burgers with Romain lettuce, cooked chard, a tomato slice and fresh basil. I used my favourite fermented organic spelt bread with seeds from an organic bakery. Of course you can choose any bread or bun you like.



  1. Finely grate the summer squash and place it in a big bowl.
  2. If you use canned chickpeas, rinse them well. Place the chickpeas, garlic, leek, walnuts, flax seeds and turmeric with sea salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again.
  3. Pour this mixture into a bowl of summer squash. Mix well with a spoon or use your hands. Add rice flour and mix again. I find using my hand the most effective. Now, depending on how much liquid you got from the summer squash, you might want to add a few tablespoons of water or plant-based milk.
  4. Take a baking sheet and cover it with parchment paper. Take one heaped tablespoon of the batter at a time, form a nice patty and place it on the baking sheet.
  5. Heat oven to 190 C (375F) and bake for 25-30 minutes. They firm up as they cool down.


  • You may use any flour you like – corn, spelt, buckwheat, oat, and wheat.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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