December 19, 2023
Simple and super tasty, this is a great vegan/vegetarian alternative to chicken & mayo finger-food sandwiches.
We have included a great slider bun recipe here but you can also use pre-bought buns.
Recipe makes 12 sliders
Herb Chickpea Filling
1 420g can chickpeas (reserve some chickpea water for the bun glazing)
2 celery stalks about 15 cm in size, finely diced
1/2 large red onion finely diced
1 large garlic clove finely grated
1 small bunch fresh flat-leaf parsley finely chopped
1 small bunch fresh dill finely chopped
1/2 teaspoon freshly ground pepper
Garnish
12 cornichons (dilled mini gherkins)
Homemade Slider Buns
1 tbsp melted & cooled plant-based Nuttelex
2 cups sifted self-raising flour plus a little extra for rolling
1 cup plain unsweetened coconut yoghurt
1 tablespoon apple cider vinegar
The Bun Topping & Glaze
1 tsp aquafaba (chickpea water)
1 1/2 tsp everything bagel seasoning
TOOLS
The Filling
1In a large bowl place, all of the above salad ingredients mix to combine.
2Use ice-cream scoop to layer a generous dollop onto prepared slider buns then top with rocket and close with bun top. Skewer with a cornichon.
The Buns
1Preheat over to 180C fan forced
2In a large bowl, add all bun ingredients and mix with your hands until you have a dough. Then set aside to rest for 10-15 minutes
3After the dough has rested, scoop out a portion with the ice-cream scoop and weigh (using scales so they are all the same) then dip the dough ball in flour and roll into ball.
4Place each ball of dough on the lined tray, leaving some room between.
5Place the bun glaze ingredients (except the bagel seasoning) in a small ramekin melt for 10 seconds in the microwave mix then brush tops of buns.
6Sprinkle tops with everything bagel seasoning & bake for 25-30 minutes until golden.
7Allow buns to cool completely before cutting in half gently with a serrated knife & lightly butter the bases with Nuttelex.
