Sundried Tomato Chickpea Sliders with Avocado Sauce and Homemade Ketchup

Sliders are adorable, and these are packed with flavor.  The patties hold up beautifully and develop a great crust when pan fried.  The avocado sauce is tangy and cool, and the homemade ketchup is spicy and sweet.  This isn’t Heinz- it’s more like a subtle barbeque sauce.  I used the same recipe for burger buns as I used with the lentil burgers, but formed them into slider size rolls.  Happy eating! -Amanda

Sundried Tomato Chickpea Burgers

1 can chickpeas, rinsed and drained

1/2 small onion

1 teaspoon olive oil + more for frying

1 clove garlic, minced

salt and pepper

1.5 ounces sundried tomatoes, chopped

1/2 cup chickpea flour



1.  Set aside 1/4 cup chickpeas if making the avocado sauce.

2.  Sautee the onion in oil until beginning to caramelize.

3.  Transfer the onion to the food processor.  Add remaining ingredients and pulse until combined.

4. Form into patties.
5. Pan fry over medium to medium high heat until a nice crust forms.  It will be about 3-4 minutes on the first side, and 2-3 minutes on the second side.

6.  Serve on slider buns with roma tomato, red onion, avocado sauce and homemade ketchup.


Avocado Sauce

1/4 cup chickpeas, rinsed and drained

1 large avocado

1 lemon, juiced

1 clove garlic, chopped

salt and pepper



1.  Puree all ingredients in food processor until smooth, scraping the sides as needed.


Homemade Ketchup

2.5 tablespoons brown sugar

3 tablespoons apple cider vinegar, divided

1 teaspoon onion powder

pinch each: allspice, cinnamon, cayenne

1 can tomato paste

salt and pepper

water, as needed



1.  In a small saucepan, dissolve brown sugar in 2 tablespoons vinegar.  Add spices and cook over low heat until infused.

2.  Add tomato paste.  Cook several minutes to combine.  Add water as necessary until desired consistency is reached.

3.  Let chill at least 4 hours.


Whole Wheat Potato Slider Buns

1 packet dry active yeast

1 tablespoon brown sugar

1/2 cup warm water

1 cup soymilk

2 tablespoons grapeseed (or neutral) oil

1 small potato, peeled and mashed

2 cups whole wheat pastry flour

1 1/2 cups all purpose flour

1 teaspoon salt



1.  Combine sugar, yeast and water.  Let sit 5 minutes, until yeast is foaming.

2.  Add remaining ingredients and knead 10 minutes.

3.  Cover and let rise 1 hour.

4.  Divide the dough into 20 portions.  Form into round balls and pat down slightly.  Place on an oiled baking tray with 1/2 inch between slider buns.

5.  Let buns rise additional 30-45 minutes.  Meanwhile, heat oven to 375 Fahrenheit.

6.  Brush buns with additional oil.  Sprinkle with any toppings you might want (sesame, poppyseed, etc).  Bake 15 minutes, or until golden brown.

7.  Let cool, and serve.

NOTE:  These freeze very well, so don’t be afraid to make the whole recipe.




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