Chickpea Stuffing

Chickpea Stuffing

The last time I made veggie burgers (Pizza Burgers by Minimalist Baker), I made a double batch. By the time I got to the last burger, I was 1000% ready to sit down and eat, so I threw the last of the mixture in the pan and stirred it around. The texture was almost stuffing-like and an idea was born! What if I could make stuffing out of chickpeas?

So I tried to figure out what makes boxed stuffing so good… before I went vegan, I LOVED Trader Joe’s gluten-free stuffing! I wrote down the ingredients in that, plus a few basic recipes online and tried to come up with my own. I feel like it’s missing something, but my 12 year-old inhaled it and my husband says it’s good. I’m going to keep working on it, but I’m going to post it in the meantime for a filling holiday vegan option.

Chickpea Stuffing

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Servings 6 Servings


  • 1 cup yellow onion chopped
  • 1 cup celery diced
  • 1 tbsp oil
  • 5 cups chickpeas, drained canned, or cooked in instant pot
  • 6 cloves garlic Frozen cubes or finely chopped
  • 6 tbsp olive oil
  • 1/2 cup nutritional yeast
  • 1 cup bread crumbs gluten-free or regular
  • 6 tbsp tomato sauce or spaghetti sauce
  • 1/2 tsp salt
  • pepper to taste
  • 1/4 cup fresh parsley chopped
  • 1 tsp oregano
  • 1 tbsp sage
  • 1.5 tsp thyme
  • 1 tsp dried rosemary ground
  • 1 tbsp oil optional


  • Add oil to pan and cook onions and celery until soft.
  • While celery and onions are cooking, add drained chickpeas to a large bowl. Mash about 2/3 of them with a potato masher or with a fork. Just enough that they will blend, but enough whole chickpeas for some texture.
  • To this, add garlic, olive oil, nutritional yeast, bread crumbs, tomato sauce, salt, pepper, parsley, oregano, sage, thyme, and rosemary. (I also read that you could use poultry seasoning in place of thyme, rosemary, and sage). Mix well.
  • Stir in onion and celery mixture once they are cooked to desired softness.
  • Once you have all of the ingredients incorporated, add small amount of oil to your pan. I used the same one for the onions and celery. Heat set to medium, add 1/3 to 1/2 of the mixture, just enough to fill pan, but not too thick of a layer. Cook for a few minutes unti it browns on the bottom, then stir. Let cook another few minutes and stir, until it reaches your desired crispness level. Repeat this process with the remaining chickpea mixture.
  • I didn’t try this but after it’s been cooked in the pan, it might be good finished in the oven. Just a thought 😉

I had this with kale chips and some leftover rice. I’m going to keep working on this recipe, but if you make it or know what I’m missing, let me know in the comments!