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Easy Meals

Zucchini Quinoa Oat Burgers

Zucchini Quinoa Oat Burgers are patties made from chickpeas, oats, quinoa, fresh herbs and shredded zucchini. 

I’m so excited to share this recipe for Zucchini Quinoa Oat Burgers that’s a great option for summer! Fresh, flavorful and made with ingredients I’m betting are already in your pantry, they come together in hardly any time at all. 

This post was created in partnership with The Quaker Oats Company. As always, all opinions are my own and I appreciate your support!

Chickpeas, Quaker Old-Fashioned Oats, and quinoa make up the base of these patties and contribute to their texture. Oats are often used in the breakfast category however I love incorporating them into savory recipes like this — it’s super cool how versatile they can be! Shredded zucchini is the not-so-secret ingredient that adds a lot of moisture and a summertime spin to each bite! 

Versatility of Oats 

When you think of oats you often think of breakfast, but one thing I love about oats is just how versatile they really are in recipes for lunch, dinner, snacks and desserts. Baked goods, chili, oatcakes and burgers all benefit from the deliciousness of Quaker Oats. 

This recipe for Zucchini Quinoa Oat Burgers shows just how versatile oats can be! Quaker Old-Fashioned Oats give these burgers an amazing texture and per ½ cup, oats are a good source of fiber (5g of total fat). 

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their oats are produced with high standards of quality, and taste in mind.

The oats used in each variety of Quaker Oats – Instant, Quick, Old Fashioned and Steel Cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

zucchini oat burgers

Eat these burgers like you would traditional burgers or top them with lemon, more herbs or avocado. I also like putting 1-2 on top of a salad for more protein and fiber! 

Ingredients for zucchini quinoa oat burgers

  • quinoa
  • shredded zucchini 
  • reduced-sodium chickpeas 
  • Quaker 100% Old-Fashioned Oats
  • garlic cloves
  • salt
  • oregano
  • pepper
  • egg
  • feta cheese 
  • parsley 
  • mint 
  • dill
plant based zucchini quinoa oat burgers

Zucchini Quinoa Oat Burgers

Maggie Michalczyk, RDN
Zucchini Quinoa Oat Burgers are plant-based patties made from chickpeas, oats, quinoa, fresh herbs and shredded zucchini.
Prep Time 10 mins
Cook Time 5 mins
Servings 5 patties


  • 1/2 cup quinoa
  • 1/3 cup shredded zucchini
  • 1 can reduced-sodium chickpeas rinsed and drained
  • 1 cup Quaker Old-Fashioned Oats
  • 2 cloves garlic
  • ½ tsp salt
  • 1/4 tsp. pepper
  • 1 egg
  • 1/4 cup crumbled feta cheese
  • 1 tbsp. parsley
  • 2 tbsp. mint
  • 2 tbsp. dill
  • Optional toppings: sliced avocado lemon, herbs


  • Cook quinoa according to package directions and let cool.
  • In the bowl of a food processor combine chickpeas, oats, quinoa, garlic, parsley, mint, dill and salt and pepper. Pulse until combined and a crumbly dough starts to form. Add the egg and pulse until the mixture resembles wet clay. 
  • Transfer to a medium-sized bowl and stir in feta and shredded zucchini that the excess water has been squeezed out with a paper towel. 
  • Use a ⅓ cup to portion out the individual patties. 
  • Heat a large skillet over medium. Drizzle with olive oil and cook the burger patties on each side, until both sides are slightly browned. 
Keyword zucchini quinoa oat burgers; zucchini oat burgers

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how to make zucchini quinoa oat burgers
Easy Meals

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal.  

bbq sweet potatoes with chickpeas, corn, avocado and campari tomatoes

The fresh juicy flavors of summer are in full swing right now and I’m loving finding new ways to enjoy them in meals and snacks. Getting inspiration from the season is my favorite way to infuse fun and excitement in the kitchen — something I totally recommend if you feel like you’re in a cooking rut.

BBQ roasted chickpeas add crunch and smokiness to these summer inspired sweet potatoes made with delicious  Organic Campari® tomatoes, avocado, corn and fresh cilantro. They’re easy to cook up and assemble and make for a super fresh and plant-forward meal. 

These would also be perfect alongside any main dish at your summer BBQ and you can even grill the sweet potatoes before topping them with the tomato salad.  A great way to add more plants (and fiber!) to your backyard BBQ! 

organic campari tomatoes
chickpea, corn, avocado and campari tomato salad

The star ingredient in this recipe are definitely the Organic Campari® tomatoes from SUNSET®. At just the right size and with the perfect balance of sweetness and acidity, they add so much juicy flavor to this easy summer recipe! Perfect for everything from salads, pizzas, and pasta, they’re definitely a staple worth always having on hand. 

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. I love their unique variety of tomatoes, especially these Organic Campari® tomatoes. 

The fresh flavors of the tomatoes along with the smoky chickpeas and cool avocado come together to tie everything and the sweet potato together really well. It’s sort of like a salad in a sweet potato and I’m all about it! 

plant-based tomato chickpea sweet potatoes

Ingredients for BBQ chickpea sweet potatoes:

  • Organic Campari® tomatoes
  • Sweet potatoes
  • Fire-roasted corn kernels
  • Avocado
  • Chickpeas
  • Fresh cilantro 
  • Garlic powder
  • Onion powder
  • Cumin 
  • Smoked paprika
  • Salt 
  • Pepper

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

Maggie Michalczyk, RDN
BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal. Packed with flavor and simple to assemble,
Prep Time 10 mins
Cook Time 25 mins
Servings 4 servings


  • 1 can chickpeas rinsed and drained
  • 1 tbsp. avocado oil
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 sweet potatoes
  • 1 package Organic Campari® tomatoes diced
  • 1 avocado diced
  • 1 can fire-roasted corn kernels drained
  • 3 tbsp. fresh cilantro chopped


  • Preheat the oven to 415 degrees F. Rinse and drain chickpeas and pat dry with a paper towel. Season with avocado oil, and spices and bake for approximately 25 minutes, flipping halfway through until crispy.
  • In the meantime prepare the sweet potatoes and tomato salad. Use a fork to poke holes in the sweet potatoes and cook in the microwave on the potato setting or grill or broil the sweet potatoes.
  • While the sweet potatoes are cooking combine the diced tomatoes, avocado, corn, and fresh cilantro in a bowl and toss. Add roasted chickpeas once cooked.
  • Scoop out the center part of the sweet potatoes and spoon the tomato salad in the inside. Top with more fresh cilantro and the cheese of your choice if desired. Serve immediately and enjoy!
Keyword BBQ chickpea sweet potatoes

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® you’re sure to love: 

Pin this recipe for later! 

how to make BBQ chickpea sweet potatoes
Easy Meals

Roasted Chickpea and Tomato Salad

Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.

roasted chickpea and tomato salad

Sick of the same old salad? I hear you, and you’ve found the right salad recipe to get out of that rut! Although this recipe has some of your typical salad, it’s lettuce free and instead has a base of roasted chickpeas (think of these as an upgraded crouton!) that add crunch and flavor to every bite! 

Perfect to jazz things up or for when you’re sick of leftovers!  

I made this super fresh, roasted chickpea salad with Wild Wonders® tomatoes from Sunset®. All of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. These colorful assortment of tomatoes are a variety of vine-ripened and hand-picked tomatoes that are greenhouse grown. 

I always have a package of Wild Wonders®  tomatoes on my counter for adding to salads, pasta dishes or just snacking on! I love the varieties of different colored and shaped tomatoes you get in a package because they really give anything you add them to a lot of juicy-fresh flavor, not to mention add beautiful color to everything. 

You really can’t go wrong with any of the tomatoes from Sunset — be sure to check out their Angel Sweet®, and Campari®  tomatoes too!  

One of my favorite ways to get more inspiration in the kitchen when I’m feeling burnt out on the same old lunches and dinners is to draw on inspiration from the season to infuse more fun flavor into my meals. 

Case in point the butternut squash in this salad! You may think it wouldn’t necessarily go with the other ingredients in this salad, however it’s sweet savoriness complements the bright flavors of the tomatoes and salty crunch from the olives and chickpeas! 

Another great thing about this salad is that the flavors just get better together over time which means this makes for delicious leftovers the next day! 

ingredients for chickpea & tomato salad:

  • Wild Wonders® tomatoes
  • Chickpeas
  • Avocado oil
  • Garlic powder 
  • Butternut squash 
  • Black olives
  • Fresh parsley
  • Olive oil 
  • Salt and pepper 
  • Parmesan or feta cheese 
roasted chickpea salad with tomatoes, butternut squash, olives and herbs
roasted chickpea and tomato salad

Roasted Chickpea and Tomato Salad

Maggie Michalczyk, RDN
Roasted chickpeas, tomatoes, butternut squash and olives come together in this lettuce free salad that is crunchy, sweet, salty and savory all at once.
Prep Time 20 mins
Cook Time 10 mins
Servings 2 -3 servings


  • 2 cans chickpeas rinsed and drained
  • 1 small to medium butternut squash peeled and cubed
  • 3 tbsp. avocado oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • 1 package Wild Wonders® Tomatoes halved
  • ½ cup Kalamata olives halved
  • 2 tbsp. fresh parsley chopped
  • 1 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese


  • Preheat the oven to  375 degrees F. Use a paper towel to pat dry the chickpeas ensuring they are super dry. Peel and cube the butternut squash. 
  • Toss both the butternut squash and chickpeas with the avocado oil, salt, pepper and garlic powder. Bake for 20 minutes until the squash is fork tender, tossing halfway through to ensure even cooking.
  • While the butternut squash and chickpeas are roasting, prepare the rest of the salad. 
  • Cut the tomatoes and olives in half, chop the parsley and toss together with the olive oil. 
  • Once the squash and chickpeas have roasted and cooled, toss with the rest of the ingredients and finish with the parmesan cheese. 
Keyword chickpeas; tomatoes; olives; salad

This post was created in partnership with Sunset®. As always all opinions are my own and I appreciate your support! 

More veggie forward recipes made with Sunset® produce you’re sure to love!

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no lettuce salad with chickpeas, tomatoes, olives and butternut squash