Chickpea Salad Sliders Recipe
This Chickpea Salad Sandwich recipe is quick and easy- perfect for summer entertaining! We've used slider buns to turn them into an appetizer, topped with a cornichon pickle. Vegan-adaptable!
How to Make the Best Chickpea Salad Sliders
These Chickpea Salad Sliders are the perfect appetizer for summer gatherings, potlucks, or casual entertaining. The creamy, flavorful chickpea salad comes together in just 15 minutes with no cooking required—making them an ideal choice when you want something delicious without heating up the kitchen.
The magic of this recipe lies in the balance of flavors: briny capers and their juice add a punch of savory depth, while fresh cilantro brightens everything up. The whole grain mustard provides a subtle tang that pairs beautifully with the creamy mayo base. Nestled on mini slider buns with peppery arugula and topped with adorable cornichon pickles, these little sandwiches are as eye-catching as they are tasty.
Whether you’re serving them at a backyard barbecue or looking for a quick vegan-friendly lunch option, these chickpea sliders deliver big flavor in a perfectly portable package. Just be sure to serve them within an hour of assembly for the best texture—though they rarely last that long once guests get their hands on them!
Chickpea Salad Sliders
This Chickpea Salad Sandwich recipe is quick and easy- perfect for summer entertaining! We've used slider buns to turn them into an appetizer, topped with a cornichon pickle. Vegan-adaptable!
Ingredients
Chickpea Salad
To Serve
Instructions
Make the Chickpea Salad
- In a medium bowl, add the chickpeas, celery, onion, garlic, capers, brine, cilantro, mayo, and mustard, stirring until combined. Feel free to mash the chickpeas a bit if you prefer it that way, using a potato masher.
- Add salt and pepper as needed- you want these to be just slightly salty. Refrigerate until ready to serve.
Assemble the Sliders
- Lay the slider bun bottoms on a platter and place a generous spoonful of chickpea salad on each. Top with arugula, then the bun top. Skewer with a cornichon pickle.
- These are best served within the hour.
Notes
- For a vegan version, use Vegenaise or another plant-based mayo.
- You can swap cilantro for dill, basil, Italian parsley, or tarragon based on your preference.
- Mash the chickpeas with a potato masher for a smoother texture, or leave them whole for more bite.
