Go Back
–+ servings
Print Add to Collection

Chickpea Sliders, Two Ways

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 People

Ingredients

For avocado herb sliders:

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 (15 oz) can chickpeas drained and rinsed
  • 1 bunch scallions green parts thinly sliced (about ½ cup)
  • 1 cup loosely packed fresh herbs cilantro, dill, or parsley, finely chopped
  • 1 dill pickle finely chopped (about 1/3 cup)
  • 1 avocado mashed
  • 4 whole wheat buns (or bread), toasted

For BBQ sliders:

  • 2 tbsp olive oil
  • 1 bunch scallions white parts thinly sliced
  • 8 oz cremini mushrooms finely chopped
  • 1 cup shredded carrot about 1-2 carrots
  • ½ tsp kosher salt
  • 1 15 oz cans chickpeas, drained and rinsed
  • ½ cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 4 whole wheat buns or bread, toasted

For the slaw:

  • 2-3 cups shredded cabbage or use thinly sliced radish
  • 1 tbsp apple cider vinegar
  • ¼ tsp kosher salt

Items you can prep ahead (optional)

For the avocado herb sliders:
  • Prep scallions, herbs, and pickle 
  • Make avocado herb chickpea filling, but don’t add the mashed avocado until ready to eat.
For the BBQ sliders:
  • Prep scallions, mushrooms, and carrot 
  • Make BBQ chickpea slider filling

Instructions

For the avocado herb:

  • In a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Add the chickpeas and mash about half of them up with a fork. Add the scallions, herbs, pickles, and mashed avocado and mix to combine. Taste and add more salt or vinegar, if needed.

For the BBQ:

  • In a large skillet over medium heat, warm the olive oil. Add the white parts of the scallions, mushrooms, carrot, and salt. Cook, stirring occasionally, until mushrooms are cooked and everything has softened, about 5 minutes.
  • Add the chickpeas and use a fork to mash them up as best you can. Add the BBQ sauce and vinegar and stir it up for about 30 seconds.

For the slaw:

  • Add cabbage, vinegar, and salt to a medium bowl and mix to combine.
  • Add the chickpea mixture to the bottom bun and top with slaw. Place top bun on top and devour!

Notes

Substitutions:

For the avocado herb sliders:
  • Any combination of herbs works great. My favorite is dill and parsley.
  • Substitute finely chopped shallot or red onion for the scallions.
  • The dill pickle really makes the salad, but you could use anything pickled (pickled onions, pickled jalapeno, etc…)
For the BBQ sliders:
  • Use any finely chopped veggies in place of the mushrooms and carrots
  • If you don’t like chickpeas, lentils would work great here as well

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • BBQ chickpea filling: up to 5 days in the fridge or 3 months in the freezer
    • Avocado herb chickpea filling: up to 4 days in the fridge (wait to add avocado if prepping ahead).

Leftovers + Repurposing:  

  • Warm up the BBQ chickpea filling before making your slider
  • Avocado herb chickpea filling is best at room temp or chilled
  • Add leftover filling to bowls or salads. 
  • Turn them into tacos!
  • Serve them on toast for breakfast or with eggs.