Buffalo Chickpea Veggie Burgers: A Flavor-Packed Plant-Based Treat
Packed with bold flavors and topped with creamy avocado smash and crunchy slaw, these Buffalo Chickpea Veggie Burgers are the ultimate plant-based indulgence!
If you’re looking for a spicy, satisfying veggie burger that’s anything but boring, you’re in the right place! These Buffalo Chickpea Veggie Burgers are bursting with flavor, easy to customize, and packed with protein and fiber. With the perfect balance of heat from buffalo sauce and a touch of cool from avocado smash and slaw, they’re guaranteed to be a hit for lunch, dinner, or your next gathering.
Ingredients
For the Burgers
1.5 cups old-fashioned rolled oats (not instant)
15 oz can chickpeas, drained and rinsed
1 jalapeño pepper (seeds and veins optional for heat level)
⅓ cup diced/minced bell pepper
⅓ cup diced/minced onion
½ cup shredded carrot, chopped
1-2 tbsp green onion, chopped
½ tbsp avocado or olive oil (plus extra for cooking)
¼ cup Frank’s Red Hot sauce (or equivalent buffalo sauce)
½ tsp garlic powder
½ tsp crushed red pepper flakes
¼ tsp dried oregano
¼ tsp salt
1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
For the Slaw
1 cup finely chopped/shredded cabbage
½ fresh jalapeño, thinly sliced
Drizzle of avocado or olive oil
Splash of white wine vinegar
Pinch of salt
Fresh, crunchy, and with just the right kick, this vibrant cabbage and jalapeño slaw is the perfect topping for your Buffalo Chickpea Veggie Burgers!
For the Avocado Smash
1 ripe avocado
¼ tsp garlic powder
Salt and pepper to taste
Toppings + Extras
Burger buns or lettuce wraps
Leafy greens (your choice)
Frank’s Red Hot sauce for drizzling
Ranch dressing
Cheddar cheese
Additional veggies and toppings of your choice
Instructions
1. Prepare the Chickpea Base
In a food processor, pulse together the oats and chickpeas until they are roughly chopped. The texture should be coarse, not paste-like. Set aside.
2. Prep the Veggies
Dice the bell pepper, onion, carrot, and green onion. Remove the stem from the jalapeño (and seeds/veins for less heat, if preferred).
3. Sauté and Season
Heat oil in a skillet over medium heat and sauté the onion, bell pepper, and carrot until tender. Stir in Frank’s Red Hot sauce, garlic powder, red pepper flakes, oregano, and salt.
4. Combine the Mixture
Add the sautéed veggies to the chickpea mixture. Stir in your egg or flax egg until fully incorporated. Form the mixture into four evenly sized balls and shape them into burger patties. Refrigerate the patties for 15-30 minutes to help them set.
5. Cook the Burgers
Heat oil in a skillet over medium-high heat. Add the patties and cook for a few minutes on each side until golden brown and warmed through. Work in batches to avoid crowding the pan.
6. Assemble the Slaw
Combine cabbage, jalapeño, oil, vinegar, and salt in a bowl. Toss to mix and set aside.
7. Make the Avocado Smash
Mash the avocado with garlic powder, salt, and pepper to taste.
8. Build Your Burgers
Toast your buns if desired. Spread extra buffalo sauce on the buns, add a burger patty, and top with slaw, avocado smash, and any other toppings you love.
Stacked to perfection! This Buffalo Chickpea Veggie Burger is loaded with crunchy slaw, creamy avocado smash, and a kick of heat—served with a side of crispy sweet potato fries for the ultimate plant-based meal
Why I Love This Recipe
Buffalo Chickpea Veggie Burgers are one of my favorite ways to satisfy a burger craving without the heaviness of a meat patty. They’re so versatile—you can adjust the spice level, pile on your favorite toppings, or even make them ahead and freeze them for busy nights. I especially love the combo of the creamy avocado smash and crunchy slaw with the spicy burger. It’s the perfect bite every time!
This recipe has become a go-to in our house for Meatless Mondays. The fact that they freeze well is a game-changer for meal prep, too. And honestly? Even meat lovers ask for seconds!
