Chickpea Faux 'chicken Salad Sliders' Recipe
Chickpea with spinach & pickled shallot, tucked into vibrant beet ciabatta.
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Ingredients
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Chickpea Salad
Beet Ciabatta
Method
Chickpea Salad Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. Place them in a mixing bowl.
- 2
Mash the Chickpeas
Using a fork or a potato masher, mash the chickpeas until they are slightly chunky.
- 3
Mix Ingredients
Add the fresh spinach, pickled shallots, mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder to the mashed chickpeas. Mix until well combined.
Beet Ciabatta Preparation
- 4
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
- 5
Make the Dough
In a large bowl, mix together the flour and salt. Add the activated yeast and beetroot puree, then mix until a dough forms.
- 6
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 7
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 8
Shape the Bread
After rising, punch down the dough and shape it into small sliders. Place them on a baking sheet lined with parchment paper.
- 9
Second Rise
Cover the shaped dough with a cloth and let it rise for another 30 minutes.
- 10
Bake the Ciabatta
Preheat the oven to 375°F (190°C). Bake the ciabatta sliders for 20-25 minutes until golden brown.
Assembly
- 11
Assemble the Sliders
Once the ciabatta sliders are cool, slice them in half and fill each with a generous scoop of the chickpea salad.
- 12
Serve
Serve the sliders immediately or refrigerate for up to 2 days in an airtight container.