Are you on the hunt for a tasty, plant-based slider that’s packed with flavor and easy to make? Look no further! These Chickpea Mushroom Sliders offer a hearty, satisfying meal made with wholesome ingredients like chickpeas, mushrooms, and yellow squash. Infused with smoky paprika and a hint of cumin, they’re a perfect option for anyone seeking a delicious, nutritious alternative to traditional sliders. Whether you’re hosting a backyard barbecue, planning a family meal, or just need a quick weeknight dinner, these sliders fit the bill.
Why Choose Chickpea Mushroom Sliders?
These Chickpea Mushroom Sliders are not only flavorful but also highly nutritious. Chickpeas are an excellent source of plant-based protein and fiber, helping you feel full and energized. The addition of mushrooms and squash provides essential vitamins, antioxidants, and minerals. Plus, the smoky paprika and cumin give these sliders a depth of flavor that will keep everyone coming back for more.
Ingredients for a Perfect Plant-Based Slider
The beauty of this recipe lies in its simplicity. You likely already have many of the ingredients in your kitchen, and they come together quickly to form a hearty, flavorful patty. Here’s what you’ll need to create these sliders:
- Chickpeas: A staple in plant-based cooking, chickpeas offer a nutty flavor and hearty texture.
- Mushrooms: These add a rich, umami flavor and help give the patties a “meaty” texture.
- Yellow Squash: A nutritious and slightly sweet alternative to zucchini.
- Smoked Paprika & Cumin: These spices are key to giving the sliders their smoky, savory flavor.
Ingredients
- ½ cup (1.2 dl) chopped onion
- ½ cup (1.2 dl) coarsely chopped fresh mushrooms
- ½ cup (1.2 dl) coarsely chopped yellow squash (or as an alternative zucchini)
- 1 clove garlic, minced
- ¾ cup (1.8 dl) no-salt-added chickpeas, rinsed and drained (reserve the liquid, also known as aquafaba)
- ¼ cup (0.6 dl) chopped sun-dried tomatoes (not oil-packed)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon lemon zest
- Sea salt and freshly ground black pepper to taste
- ¼ cup (0.6 dl) cornmeal
- 2 tablespoons (0.3 dl) balsamic vinegar
- 8 slices roma tomato
Instructions
- Sauté vegetables: Warm a large skillet over medium heat, adding chopped onion, mushrooms, yellow squash, and minced garlic. Cook for about 3 to 5 minutes, stirring occasionally to prevent sticking. If the mixture starts to stick, add a tablespoon or two of water as needed.
- Prepare the mixture: Once the vegetables are tender, transfer them to a food processor. Add the chickpeas, sun-dried tomatoes, smoked paprika, cumin, oregano, and lemon zest. Pulse the mixture until it forms a thick, chunky consistency (not fully pureed). If the mixture seems too dry, stir in 1 to 2 tablespoons of the reserved aquafaba to achieve a moist but firm texture. Season with salt and pepper.
- Shape the patties: Moisten your hands and form the mixture into eight small patties. Place them on a plate or tray, then refrigerate for at least 20 minutes to allow them to firm up.
- Coat with cornmeal: After chilling, coat each patty lightly in cornmeal, making sure all sides are evenly covered.
- Cook the patties: Preheat a grill pan or skillet over medium-high heat. Cook the patties for approximately 8 to 10 minutes, flipping them halfway through, until both sides are golden brown and the sliders are heated through.
- Assemble the sliders: Serve the patties on your choice of slider buns, topped with fresh roma tomato slices and any other preferred toppings.
This recipe provides a flavorful twist with smoked paprika, cumin, and oregano, replacing the Italian seasoning. The yellow squash offers a good substitute for zucchini, keeping the texture and taste fresh and light.
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