Ingredients

• 1 15.5 oz. can chickpeas/garbanzo beans, no salt added, drained and rinsed
• ½ cup low-sodium bread crumbs
• ¼ cup sunflower seeds or nuts, no salt added, finely chopped
• ½ medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, grated
• ¼ cup fresh parsley, finely chopped
• 1 tsp. garlic powder
• 2 Tbsp. low-sodium soy sauce
• 1 egg, lightly beaten
• ¼ tsp. black pepper
• 2 Tbsp. canola oil
• 4 whole-wheat, low-sodium burger buns

Directions

1. Coarsely mash garbanzo beans with a fork or masher.
2. Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties.
3. Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.
4. Serve on a lightly toasted bun with your favorite burger toppings, such as lettuce, tomato, pickle, and avocado.