curried chickpea sliders

I cannot resist a good sandwich or slider. Sometimes (ok, a lot of the time) I just crave a refreshing turkey, tuna, or chicken salad sandwich, with all the fixings. What is not to love? It’s basically one stop enjoyment of bread, cheese, avocado, and a savory filling. So, vegetarians and vegans, this recipe is for you. You shouldn’t have to miss out. Eat these cold and on the go, or toasted as your dinner. And if you’re not vegetarian, you should make them anyway.

These sliders are a filling, savory, a tiny bit spicy, and have all the umami flavor you are looking for without the meat. Patrick and I have been enjoying these frequently, especially on hot summer days. So bring on the rosé, some chilled fruit, a chickpea slider, and serve it to me in the shade, please and thank you.


adapted from Love and Lemons

makes 6 mini sliders

1 ½ cups cooked chickpeas, drained and rinsed (about one can)
1 tablespoon tahini
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup diced red onion
1/2 cup chopped cilantro leaves and finely chopped stems
1/4 cup hemp seeds or chopped walnuts
2 teaspoons hot madras or muchi curry powder (muchi would be slightly spicier)
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
sea salt and freshly ground black pepper, to taste

to assemble:
6 mini slider buns (like brioche or pretzel) or lettuce cups (vegan/GF option)
6-12 slices Havarti cheese (omit if vegan)
sliced avocado (roughly 1 large avocado or 2 small)
chives, chopped (for garnish)
optional: lettuce, tomato

Mix all chickpea salad ingredients together. Chop/prep your toppings. Cut your slider buns in half.

To serve cold: Spoon the chickpea salad into a slider bun or lettuce cup and add Havarti cheese, sliced avocado, chives, and any other toppings of choice.

To serve warm: Spread chickpea filling onto a baking sheet lined with parchment paper. Heat in the oven at 400 degrees F until warmed, (roughly 10 minutes). Toast the slider bun halves until golden brown, adding the cheese for the last minute or so. Spoon chickpea salad into a toasted slider bun and add avocado, chives, and any other toppings of choice.

The slider filling keeps well for several days in the refrigerator.

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