Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 15-ounce can lentils, rinsed and drained
  • 1 cup cooked quinoa
  • 2 teaspoons curry powder
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh cilantro leaves
  • 2 clove garlic, minced
  • 1 tablespoon lime juice
  • Olive oil
  • 1 small onion, diced
  • Sea salt
  • ½ teaspoon turmeric
  • 1 medium zucchini, coarsely grated or julienned


  1. Preheat the oven to 400 degrees F
  2. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame
  3. Saute the onion until translucent, about 5 minutes
  4. Add the garlic, curry powder, turmeric, zucchini, and 1/2 teaspoon salt
  5. Continue to saute until the zucchini is soft, another 3 minutes
  6. Set aside
  7. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and 1/2 teaspoon salt until coarsely pureed
  8. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture
  9. Taste for seasoning and add more salt as necessary
  10. Form the mixture into heaping 1/2-cup sized patties
  11. Arrange on a plate and refrigerate for at least 10 minutes, or overnight
  12. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat
  13. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned
  14. Remove to a parchment-lined baking sheet
  15. Bake in the oven for 10 minutes
  16. Allow to cool slightly
  17. Then serve open-faced or inside burger buns.

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