Description
This Chickpea Salad Sandwich recipe is quick and easy- perfect for summer entertaining! We’ve used slider buns to turn them into an appetizer, topped with a cornichon pickle. Vegan-adaptable!
Ingredients
Units
- 1 1/2 cups chickpeas ( 14-ounce can, drained)
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, finely minced or grated
- 2 tablespoons capers plus 1 teaspoon caper “brine”
- 1/2 cup chopped cilantro ( or sub other herbs- dill, basil, italian parsley, tarragon)
- 1/3 cup mayo or Vegeniase (vegan mayo)
- 1 tablespoon whole grain mustard
- salt and pepper to taste
- 10 slider buns
- 2 cups arugula
- Garnish- small skewers and 10 cornichons (tiny pickles)
Instructions
- In a medium bowl, add the chickpeas, celery, onion, garlic, capers, brine, cilantro, mayo, and mustard, stirring until combined. Feel free to mash the chickpeas a bit if you prefer it that way, using a potato masher.
- Add salt and pepper as needed- you want these to be just slightly salty. Refrigerate until ready to serve.
- Lay the slider bun “bottoms” on a plater and place a generous spoonful on a slider bun. Top with arugula, then the bun top. Skewer with a cornichon pickle.
- These are best served within the hour.
Notes
The chickpea salad can be made ahead and refrigerated for 2 days before assembling the sliders.
Optional additions: sliced avocado, radishes, or microgreens,
Nutrition
- Serving Size: 1 slider
- Calories: 169
- Sugar: 2.4 g
- Sodium: 399.3 mg
- Fat: 7.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 19.2 g
- Fiber: 2.8 g
- Protein: 3 g
- Cholesterol: 5.6 mg