Chickpea Pumpkin Burgers

Yes, I am that girl who loves all things Pumpkin when it is Pumpkin Season. Usually, I make breads, muffins, and smoothies. But this year I went savory and created these chickpea pumpkin burgers. These are vegan, gluten-free, and full of plant protein. There are certain pantry staples I like to have on hand when inspiration strikes and that includes canned pumpkin and a few different beans. You could go with black beans or another white bean and I believe it will turn out just as good!

Besides the pumpkin and chickpeas, I added in Pumpkin seeds (duh, of course!) 2 spoonfuls of tomato sauce, smoked paprika, cumin, quinoa, flaxseed for some omega 3’s and garlic. Then mix it all together and form it into patties. I have an egg ring that I use to make them into nice round patties, but totally not necessary.

Next, heat oil in a medium pan to fry on each side for a few minutes. You can stop there and they will be good, but I am obsessed with my air fryer so I finish them with 5 minutes in the air fryer to crisp up a bit, again totally optional.

Pictured here naked as I want you to imagine what topping’s you will add. I ditched the bun this time and plated it with sauteed onions and mushrooms topped with avocado, but you do you!

These also freeze great – either cooked or not. I think I might crumble one into my salad next time – so many options!

Chickpea Pumpkin Burgers

Chickpea pumpkin burgers are filled with plant based protein and fullon flavor.
Course Main Course
Cuisine American
Servings 6


  • 1 15 oz. can chickpeas – drained & rinsed
  • 1.5 cups cooked quinoa
  • 1/2 cup canned pumpkin (not pie filling)
  • 1/4 cup pumpkin seeds
  • 1 tbsp chopped garlic
  • 2 tbsp tomato sauce
  • 1 tbsp flaxseed
  • 1 tbsp avocado oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt & pepper


  • Add chickpeas, quinoa, pumpkin seeds and garlic to a food processor. Pulse until combined but still a little chunky. Don't overprocess.
  • Transfer mixture to a large bowl and add remaining ingredients.
  • Put bowl in fridge for 20 minutes to firm up – it will be easier to handle
  • Then form into 6 patties. Heat oil in pan over medium heat.
  • Cook each side 5-7 minutes until brown and firm to flip. Flip gently as they are soft.
  • Optional to add to air fryer after the pan fry at 400f for 5 minutes.
  • Store in the fridge for 3 days or freeze for 3 months.
Keyword gluten free, plant based, pumpkin, vegan

Did you try this recipe? Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes! 

Meet Cherise

Hi, I'm Cherise and My Fit Life page is here to share my love for health & wellness, healthy recipes, fitness & fun. Let's create healthier habits together! 

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