dill pickle chickpea salad sliders
Cute, crowd-pleasing vegan-friendly bites for all your warm-weather pool parties, pageants, and picnics.
Ingredients
- 2 cans chickpeas, drained
- 1/2 cup vegan or regular mayonnaise
- 2 tbsp dill pickle brine
- 1 tbsp dijon mustard
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup dill pickles, diced
- 1 head green leaf, romaine, or butter lettuce
- 12 mini slider buns
- potato chips and mini dill pickles, to serve
Instructions
- Add the drained chickpeas to a large bowl. Using a fork or potato masher, smoosh the chickpeas into a meal. Some larger chunks or whole chickpeas are fine, just try to mash them as best as you can. See the photos for reference!
- Stir in the mayonnaise, dijon, pickle brine, dried dill, parsley, garlic powder, celery, red onion, dill pickles, and a big pinch of salt and pepper. Stir until thoroughly combined and creamy. Taste and adjust salt and pepper as needed.
- If desired, brush the cut sides of each slider bun with a bit of butter and set cut-side up onto a baking sheet. Broil on high for 1 minute or until desired toastiness is achieved.
- Place a leaf of lettuce on the bottom bun, then spoon a generous helping (about 1/3 cup) of the chickpea salad atop. Poke a mini pickle onto a toothpick and insert into the top bun, then place the top bun over the salad. Serve immediately.
Notes
*Leftover salad: Leftover chickpea salad will keep, covered, in the fridge for up to a week. I like making bento boxes for lunches with crackers and extra veggies to serve!