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Good source of plant protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chickpea oat patty (80 g) has 157 calories. That works out to 196 calories per 100 g. It contains 21.7 g of carbs, 6.7 g of protein, 4.9 g of fat and 5.4 g of fiber. Its 0.8 mg of Manganese covers 37% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 80 g
157
KCAL / 80G
Carbs
21.7g
· 8% DV
Protein
6.7g
· 13% DV
Fat
4.9g
· 6% DV
Fiber
5.4g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 17% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 157 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 0.64 g | 3% |
| Trans fat | 0 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 21.7 g | 8% |
| Fiber | 5.4 g | 19% |
| Protein | 6.7 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 157 kcal |
| 1 piece (small) | 45 g | 88 kcal |
| ½ cup (chopped) | 90 g | 176 kcal |
| 100 g | 100 g | 196 kcal |
| 1 piece (large) | 120 g | 235 kcal |
| 2 piece (double) | 160 g | 314 kcal |
| 1 cup (chopped) | 180 g | 353 kcal |
| 3 piece (triple) | 240 g | 470 kcal |
Calculated from 196 calories per 100 g.
A chickpea oat patty is typically made with cooked chickpeas, oats, and seasonings. Recipes often add onion, garlic, herbs, or spices, while a little water or lemon juice can help the mixture come together.
Mash cooked chickpeas with oats and seasonings, shape the mixture into patties, then cook them until browned and firm. Leave some chickpea texture rather than blending everything into a smooth paste for a better bite.
Chickpea oat patties often fall apart when the mixture is too wet or the oats have not had time to absorb moisture. Drain chickpeas well, add a little more oats if needed, and chill the shaped patties before cooking.
Yes, chickpea oat patties can be baked instead of fried. Arrange them on a lined baking tray, brush or spray them lightly with oil, and turn them once so they brown on both sides.
Yes, canned chickpeas work well for chickpea oat patties. Drain and rinse them thoroughly, then pat them dry; excess liquid can make the mixture loose and the patties harder to shape.
A chickpea oat patty pairs well with tahini-lemon sauce, yogurt sauce, or a tangy tomato chutney. For a sandwich, add crunchy vegetables and a sauce that will not make the bread soggy.
Yes, chickpea oat patties freeze well. Cool cooked patties completely, separate them with baking paper in a sealed container, and thaw before reheating in a skillet or oven to bring back some crispness.
Reheat chickpea oat patties in a covered skillet over low heat or in the oven with a little moisture nearby. Avoid prolonged high heat, which can dry the oats and make the edges tough.
Store cooked chickpea oat patties in a sealed container in the refrigerator and eat them within a few days. Let them cool before storing, and reheat only the portion you plan to serve.
Chickpea oat patties can make a filling meal because chickpeas and oats provide fiber and plant protein, but they do not cause weight loss on their own. Baking them and serving them with vegetables keeps the meal lighter.
Vitamins
Folate
46.4µg · 12% DV
Biotin
3.2µg · 11% DV
B1
0.11mg · 9% DV
B6
0.13mg · 8% DV
Minerals
Manganese
0.84mg · 37% DV
Copper
0.18mg · 20% DV
Phosphorus
125mg · 18% DV
Sodium
256mg · 11% DV
Potassium ⭐
204mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 157 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A chickpea oat patty brings mashed chickpeas and oats together with seasonings, then shapes the mixture into patties for cooking. Recipes may also include onion, herbs or a binder, and it can be made at home in a pan or oven. It is a contemporary plant-based take on the familiar savoury patty rather than a dish tied to one specific region.
Serve it warm, with a browned exterior and a tender centre, in a bun, alongside a salad, or tucked into a wrap. It also works well as part of a simple lunch plate. Chickpeas and oats make it a useful source of plant protein and fibre; each 100 g provides 6.8 g of fibre. For a lighter meal, bake the patties and pair them with fresh vegetables or a bright, lemony sauce.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.64g
MONOUNSATURATED
1.68g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.