Lentil Chickpea Burgers are a super flavorful delicious veggie burger that is perfect for the vegetarians in your life. 


One of the of the biggest requests I get is for more vegetarian recipes. Trust me, I get it and I’m here to please. Living with two vegetarians myself (my hubby and Kenya), I fully understand the challenge of trying to make one meal that will satisfy everyone in the family. These Lentil Chickpea Burgers fit the bill. Everyone in our family, vegetarians and meat eaters, love this recipe. 

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Having nutritious, full-flavored, vegetarian entrees at my disposal is always a high priority. I’ve come up so many vegetarian entrees over the years like Vegetarian Enchilada CasseroleVegetarian Skillet LasagnaPolenta Lasagna that are packed with so much flavor you wouldn’t even notice there’s not meat. There are so many more vegetarian recipes on weelicious that you’ve got to try. 


Back to these veggie burgers. Who needs meat when you have something that looks and tastes like these beauties? Whether or not you’re a vegetarian, don’t overlook lentils. They’re inexpensive, a powerhouse of protein, cook quickly, and are super versatile. They can be tossed into salads, used for soups and stews, mashed into a hearty dip, or mixed with chickpeas and a ton of other yummy ingredients to make these delectable burgers.


Don’t miss out on making this Avocado Yogurt Sauce, which not only is simple to prepare, but balances perfectly with these flavorful patties which I am convinced even the most ardent red meat burger lover will love! Then toss some fries in the air fryer or oven and burger night is ready to go!


Meatless Monday just got a lot easier with these Lentil Chickpea Veggie Burgers. Try them out and let me know what you think by tagging me on social media.


Lentil Chickpea Burgers with Avocado Yogurt Sauce

Lentil Chickpea Burgers are a super flavorful delicious veggie burger that is perfect for the vegetarians in your life. 
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Servings: 6
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 cups cooked green or brown lentils
  • 1/2 cup cooked chickpeas
  • 1/2 medium onion, coarsely chopped
  • 3 garlic cloves, smashed
  • 2 large eggs
  • 1/2 cup old fashioned rolled oats
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 carrot, peeled and coarsely grated
  • oil, for the pan
  • 6 burger buns
  • desired toppings

For the sauce:


  • Pat the lentils and chickpeas dry. Make sure to dry themwell, otherwise the mixture will be too wet.
  • Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, paprika, and salt in the bowl of a food processor and pulse until the consistency of thick, chunky hummus.
  • Stir the grated carrot into the mixture.
  • Using a large ice cream scoop or hands, form the mixture into patties using 1/4 cup of the mixture at a time.  
  • Heat a thin layer of oil in a skillet over medium-high heat. Cook the burgers for 5 minutes on each side, until golden on the top and bottom.
  • In a small bowl, stir together the yogurt, avocado, salt and lemon juice until smooth and well combined. Top the burgers the sauce and place between burger buns.
  • Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Could you use well drained, patted dry tinned lentils and chickpeas? I often have those on hand rather than cooking dried pulses.

  2. do you have nutrition information for these please? love how you post that also for some of your recipes!

  3. Pretty good. I halfed the recipe and it made 4 standard size burgers. I also added 1./2 tsp cumin and 1/2 tsp turmeric because I like those flavors. Getting rid of the moisture is key. Topped with just plain avocado slices!

  4. […] got this recipe from Weelicious and my-oh-my it’s delicious! But word of advice, you should check to make sure you actually have […]

  5. The oats help bind the burgers together. I sometimes use mashed potatoes in place of oats in burgers.

  6. […] Flower Lace Dress || Colab Victoria Large Tote || Justfab Maya Cognac Heels || Lentil Chickpea Burgers Recipe || Songza Lush Life Playlist || #GIRLBOSS by Sophia Amorusa || Asos Arrow Midi Rings ||  Nate […]

  7. Has any tried these on the grill? Wondering how they hold up. And can they go from freezer to grill like a gardenburger?

  8. […] lentils and chickpeas on hand, so everything seemed to be aligned in the universe when I came across Lentil-Chickpea Burgers with Avocado Yogurt Sauce.  The chickpeas were dried so I soaked them overnight, cooked them in the morning, then they were […]

  9. These were dee-lish!!! My whole family enjoyed them and I will will be making these for super bowl. Instead of carrots I added mushrooms and used some BBQ sauce in the mix and only one egg. Yummy!!!

  10. These were delicious! We could not stop eating them. 🙂
    We tried with a variety of toppings, all of which went well with the flavor of the lentils and chickpeas. I will definitely be keeping this recipe in my book of go to favorites.

  11. Thanks Laurel! I scrolled to the comments hoping someone would have a suggestion for an egg replacement.

  12. For those avoiding eggs, the “flax egg” could work. Two Tb of water to 1 Tb of ground flax seeds. Blend, and allow to set for a few minutes.

  13. Some egg replaces work better than others, depending on the function the egg is serving in a recipe. Some suggestions I found that may work for this recipe, which sounds delicious. I plan on trying a few of these options as well since I don’t eat eggs.
    From the PETA website:
    • If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

  14. My first thought was, Yay! Veggie recipe!, but then saw these need eggs to hold together. I keep finding delicious vegetarian recipes but that have eggs in them, which my son is allergic to. I’ve tried alternatives to eggs add a binder but it never turns out right.

  15. The recipe in the book actually includes a Harissa Sauce to accompany these burgers! Check it out!

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