Zesty, bold chickpea sliders loaded with thai flavors and slathered in a sweet lime cashew cream.
For the sliders:
- 1 carrot
- 1 cup kale, packed
- 2 cloves garlic
- 1-15oz can chickpeas, drained
- 1/3 cup old-fashioned oats
- 1 egg
- 2 tbsp peanut butter
- 2 tsp fresh ginger
- 1 tbsp + 2 tsp reduced sodium soy sauce
- 1 tbsp lime juice
- pinch of red chili pepper flakes (optional)
For the cashew cream:
- 2/3 cup raw cashews
- 6 tbsp unsweetened almond milk
- 3 tbsp lime juice
- 1 tsp pure maple syrup or agave
- pinch of salt
- Heat a large skillet over medium heat.
- Add carrot, kale and garlic to the bowl of a large food processor. Pulse until finely chopped. Add in chickpeas, oats, egg, peanut butter, ginger, soy sauce, lime juice and red pepper flakes. Pulse to combine, making sure not to over-mix (it should still be chunky, not a paste).
- Spray heated pan with cooking spray. Form mixture into 6-8 sliders. Cook for about 5 minutes, or until browned. Flip patties (spraying in between batches to prevent sticking) and cook for about 3 more minutes.
- To prepare sauce, combine cashews, almond milk, lime juice, maple syrup and salt in a blender (I used my nutribullet) until smooth and creamy. The mixture should be completely smooth, which may take a couple minutes of blending.
- Serve sliders on a bed of greens or on whole-grain buns with sauce.