Name: Rustic Mediterranean Chickpea Burger with Feta & Olive Tapenade
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained and rinsed; 1 tablespoon extra virgin olive oil, divided; 1 clove garlic, peeled; 1/4 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon panko breadcrumbs; 1 tablespoon crumbled feta cheese (plus extra for garnish); 1 tablespoon Kalamata olives, pitted and finely chopped; 1 teaspoon capers, rinsed and chopped; 1 teaspoon chopped fresh oregano (plus extra for garnish); 1 small whole wheat burger bun; 1/2 cup baby arugula; 1 teaspoon lemon juice (for vinaigrette); 1 teaspoon extra virgin olive oil (for vinaigrette); Pinch of salt and pepper (for vinaigrette)

Rustic Mediterranean Chickpea Burger with Feta & Olive Tapenade

miradu

This Rustic Mediterranean Chickpea Burger is a celebration of bold, earthy, and tangy flavors wrapped in a wholesome package perfect for a weeknight dinner. The oven-baked chickpea patty is infused with roasted garlic, cumin, lemon, and creamy feta, while a briny olive tapenade and fresh oregano deliver a burst of Mediterranean brightness. Served on a whole wheat bun with a simple arugula salad tossed in lemon vinaigrette, each bite is crunchy, creamy, and satisfyingly protein-rich. It’s a nourishing vegetarian meal that’s as easy as it is crave-worthy, ready in just 30 minutes.

Ingredients

Instructions

Preheat the oven to 425°F (218°C) and line a small baking sheet with parchment paper.
Toss the garlic clove with 1/2 teaspoon olive oil. Wrap in foil and roast in the oven for 10 minutes, until soft and fragrant.
In a small bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still a bit chunky.
Add the roasted garlic (mashed), cumin, smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, lemon zest, lemon juice, parsley, panko breadcrumbs, and feta cheese. Mix until combined.
Form the mixture into a patty about the size of your bun. Place on the baking sheet. Brush the top with another 1/2 teaspoon olive oil.
Bake for 12-15 minutes, flipping halfway, until golden and slightly crisp on the outside.
While the patty bakes, make the olive tapenade: In a small bowl, combine chopped Kalamata olives, capers, and oregano. Drizzle with 1/2 teaspoon olive oil. Mix well and set aside.
In another small bowl, whisk together 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch of salt and pepper. Toss with the arugula to coat.
Toast the burger bun in the oven during the last 2-3 minutes of patty baking.
To assemble: Place the arugula salad on the bottom half of the bun. Top with the chickpea patty, a spoonful of olive tapenade, extra feta, and fresh oregano. Close with the top bun and serve immediately.