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Chili Chickpea Burger with Zucchini Bacon

Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins
Course Dinner, Lunch
Cuisine American
Servings 4 people


Zucchini Bacon

  • 2 zucchini
  • 2 tbsp low sodium soy sauce
  • 1/4 cup veggie broth
  • 1 tsp liquid smoke
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tbsp ketchup
  • 1 dash hot sauce

Chickpea Patties

  • 2 cans chickpeas
  • 1/2 cup shredded carrots
  • 2 tbsp ground flax seed
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 dash black pepper


  • 1 can vegan chili
  • 1/2 cup vegan cheese I used daiya cheese
  • 1 tomato
  • 1 avocado


  • Whisk together your soy sauce, veggie broth, liquid smoke, onion powder, garlic powder, chili powder, ketchup, and hot sauce. Slice your zucchini into strips and place them in the sauce and let sit overnight in the fridge. The next day, pre-heat your oven on 375 degrees. Take the zucchini out of the fridge and place on a baking sheet with parchment paper. Cook for 10-15 minutes or until crispy (make sure not to burn)
  • Drain and rinse your chickpeas. Dump your chickpeas into a food processor and pulse until blended well, but not too mushy. You can also use a potato masher. Add your flax seed and seasonings and pulse a few more seconds. Form your mash into patties and add them to a pan on medium heat. Cook patties until slightly brown.
  • Toast your bagel buns (optional). Layer on your chickpea burger, homemade or store bought vegan chili, your favorite vegan cheese, zucchini bacon, sliced tomato, and avocado.


This recipe serves 4 people, but you can easily cut the recipe in half. Use whatever toppings you like and enjoy with some oven baked fries!