Chickpea Salad Sliders

Chickpea Salad Sliders
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: York Garbanzo Beans, Pedrosillano Garbanzo Beans
Yields: 10-12 sliders
30-minutes or less, Kid-approved, Vegan

Chickpea Salad Sliders
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home



1 ½ cups cooked PNW Co-op York or Pedrosillano garbanzo beans (¾ cup dried) 

2 celery stalks, finely chopped

¼ cup onion, finely chopped

1 garlic clove, finely minced or grated

2 Tablespoons capers and 1 T caper "juice"

½ cup chopped cilantro (Or sub other herbs: dill, basil, Italian parsley, tarragon)

⅓ cup mayo or Vegenaise (vegan mayo)

1 Tablespoon whole grain mustard

Salt and pepper to taste

10 slider buns

1 cup arugula

Cornichons (tiny pickles)


• In a medium bowl, fold the first 8 ingredients together. Taste for salt. Add salt and pepper as needed.

• Place a generous spoonful on a slider bun. Top with arugula, then bun top. Skewer with a cornichon. Serve within the hour.

Discover more delicious recipes at Chef Sylvia Fountaine's Feasting at Home