BBQ Chickpea Sliders
Ingredients
Patties
- 1 whole russet potato, diced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- 5½ cups water
- ½ tsp salt
- 1 cup brown rice
- 1 can chickpeas, washed
- ¼ cup cilantro
- ¼ cup BBQ sauce, of choice
- 3 tbsp olive oil
Aioli
- 1 cup vegan mayo
- ¼ cup cilantro
- 2 tbsp basil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
Avocado Spread
- 1 whole avocado, mashed
- 1 tbsp lime juice
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ cup cilantro
- 1 pack slider buns
- lettuce head
Instructions
Patties
- Add diced potatoes in a baking tray.
- Coat them with some olive oil.
- Sprinkle salt, black pepper and paprika powder.
- Mix well and bake at 350 degrees until tender.
- In a pot bring some water to a boil and then cook the brown rice until tender.
- In a blender add some chickpeas, baked potatoes and brown rice.
- Add salt, black pepper, cumin powder, red chili powder, paprika powder, cilantro and BBQ hot sauce.
- Pulse until well combined and coarse.
- Make into small patties and then fry them but both sides are golden brown.
Avocado Spread
- Mash the avocados.
- Add in lime juice.
- Add salt and black pepper.
- Add in chopped cilantro and mix everything.
Aioli
- Add mayo in a small mixture.
- Add in cilantro and basil leaves.
- Add in salt and black pepper.
- Add in lime juice and then blend it until smooth.
Assembly
- Toast the buns.
- Add a slice of lettuce.
- Then on top add the aioli.
- Add the patty and top it off with avocado spread.
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