Description
Spiced Chickpea Sliders
These Spiced Chickpea Sliders are packed with warm, aromatic spices and fresh, herby goodness! The chickpeas are perfectly seasoned, while the toasted buns add a delightful crunch. A must-try for veggie lovers!
You’ll Need:
2 cups cooked chickpeas
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
½ cup fresh herb chutney
4 slider buns, toasted
Would you serve these with a side of crunchy slaw?
#MeatlessMagic
Step-by-Step Guide
1. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture, which helps them crisp up.
2. Season and Cook: In a medium bowl, combine the chickpeas, olive oil, cumin, and smoked paprika. Toss until the chickpeas are evenly coated. Heat a non-stick skillet over medium heat. Add the spiced chickpeas and cook for 8-10 minutes, stirring occasionally, until they are heated through and slightly crispy on the outside.
3. Toast the Buns: While the chickpeas cook, slice your slider buns in half and lightly toast them in a toaster, under the broiler, or in a dry skillet until golden brown.
4. Assemble the Sliders: Spread a generous layer of fresh herb chutney on the bottom half of each toasted bun. Spoon a hearty portion of the warm spiced chickpeas over the chutney. Place the top bun and secure with a slider skewer if desired. Serve immediately.
Serving Suggestions
These sliders are incredibly versatile. For a complete meal, serve them with a side of crunchy vinegar-based slaw or sweet potato fries. They also pair wonderfully with a cooling cucumber raita or a dollop of garlic aioli. For a party, set up a slider bar with extra toppings like sliced avocado, pickled red onions, baby spinach, or a spicy sriracha mayo.
How-to Summary
Drain, rinse, and dry chickpeas. Toss with oil, cumin, and paprika. Cook in a skillet until warm and slightly crispy. Toast slider buns. Spread chutney on buns, top with chickpeas, and assemble.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Absolutely. Soak 1 cup of dried chickpeas overnight, then boil until tender (about 1-1.5 hours). This yields roughly 2 cups cooked.
What can I use instead of herb chutney? Pesto, tzatziki, mashed avocado, or a simple mayo mixed with lemon juice and fresh dill all make excellent substitutes.
How can I make these gluten-free? Simply use your favorite gluten-free slider buns or lettuce wraps for a bun-less option.
Can I make the chickpea mixture ahead of time? Yes, the spiced chickpeas can be cooked and stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet before assembling.
My sliders are falling apart. How can I bind them better? For a firmer patty, mash about one-third of the chickpeas with a fork before seasoning. You can also add 1-2 tablespoons of breadcrumbs or oat flour to the mixture.
Common Mistakes to Avoid
- Not Drying Chickpeas: Skipping the drying step leads to steaming instead of crisping in the pan.
- Overcrowding the Skillet: Cook the chickpeas in a single layer to ensure they get crispy, not soggy.
- Using Stale Spices: Cumin and paprika lose potency over time. For the best flavor, ensure your spices are fresh.
- Skipping the Bun Toast: Toasting is crucial—it adds texture and prevents the bun from becoming soggy from the chutney.
Conclusion
These Spiced Chickpea Sliders are a testament to how flavorful and satisfying plant-based eating can be. They come together quickly with simple ingredients but deliver complex tastes and textures. Perfect for a quick weeknight dinner, a weekend lunch, or your next gathering, these sliders are sure to be a hit with everyone at the table. Give this recipe a try and enjoy a delicious burst of #MeatlessMagic!