Ingredients

• 4 tablespoons tahini, divided
• 3 teaspoons white miso, divided
• 1 ¼ teaspoons onion powder, divided
• 1 ¼ teaspoons garlic powder, divided
• 1 ¼ teaspoons ground pepper, divided
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 teaspoon chopped fresh chives plus 2 tablespoons, divided
• 1 (15 ounce) can salt-free chickpeas, rinsed
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ cup fresh parsley
• ½ cup shredded zucchini
• ⅓ cup old-fashioned rolled oats
• 1 tablespoon extra-virgin olive oil
• 4 gluten-free or whole-grain hamburger buns, toasted, or wrap in butter or romaine lettuce
• Top with fresh arugula and tomato slices

Instructions

1. Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until smooth. Stir in 1 teaspoon chives. Set aside.
2. Place chickpeas, salt, cumin, the remaining 2 tablespoons of tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 3/4 teaspoon onion powder and 1 teaspoon pepper in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives. Pulse until the herbs are finely chopped and incorporated. Transfer to a bowl.
3. Add shredded zucchini to a clean kitchen towel and squeeze to remove extra moisture. Add zucchini and oats to the chickpea mixture; use your hands to combine. Form into 4 patties.
4. Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
5. Serve the burgers on buns or wrapped in lettuce with the tahini-ranch sauce, arugula and tomato slices, or crumble the burgers onto a fresh salad.

Serves four

Tips

The burger patties and tahini ranch sauce can be made in advance. Prepare through step 3, cover separately and refrigerate for up to 24 hours.