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Buffalo Chickpea Sliders

by Rachel Gaewski • from the video Meatless Sliders 5 Ways

Ingredients

for 12 servings

  • 15 oz
    chickpeas, 3 cans, drained and rinsed (425 g)
  • 5 tablespoons
    buffalo sauce
  • 4 tablespoons
    vegan mayonnaise
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    onion powder
  • 1 ½ teaspoons
    salt
  • ½ teaspoon
    pepper

Ranch Dressing

  • ¾ cup
    vegan mayonnaise (185 g)
  • 1 ½ tablespoons
    unsweetened almond milk
  • 1 ½ teaspoons
    apple cider vinegar
  • ½ teaspoon
    lemon juice
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • ⅛ teaspoon
    paprika
  • ¼ teaspoon
    salt
  • ⅛ teaspoon
    pepper
  • 1 teaspoon
    fresh parsley, chopped
  • ½ teaspoon
    fresh dill, chopped
  • 12 slider buns
  • 6 leaves romaine lettuce
  • 12 slices tomato
  • 12 slices red onion

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Preparation

Under 30 min

  1. In a large bowl, combine the chickpeas, buffalo sauce, vegan mayonnaise, garlic powder, onion powder, salt, and pepper and mash well with a fork or potato masher until the mixture has a chunky consistency.
  2. To make the ranch dressing, combine vegan mayonnaise, almond milk, apple cider vinegar, lemon juice, garlic powder, onion powder, paprika, salt, pepper, parsley, and dill to a liquid measuring cup and whisk until smooth.
  3. Use a large bread knife to cut the whole sheet of slider buns in half crosswise. Remove the top and set aside. Spread the buffalo chickpea mixture on the bottom half of the slider buns, then top with lettuce, tomato, and red onion. Drizzle the ranch dressing over the top.
  4. Place the top half of the slider buns back on top. Then slice between the buns to make 12 sliders.
  5. Enjoy!
 

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