src="[em]=&noscript=1" />

Chickpea and Vegetable Sliders

Serves: 12 (makes 12 sliders)
50 MIN
Prep Time: 30 minutes
Cook Time: 20 minutes


2 tbsp (30 mL) olive oil, divided

½ cup (125 mL) frozen Green Giant® Sweetlets Peas

½ cup (125 mL) frozen Green Giant® Corn Whole Kernel

½ cup (125 mL) chopped onion

2 cloves garlic, minced

¼ cup (60 mL) diced red pepper

1 tsp (5 mL) salt

½ tsp (2 mL) each pepper and cumin

1 can (19 oz) chickpeas, drained and rinsed

½ cup (125 mL) flour, divided

1 egg, beaten

1 cup (250 mL) Panko breadcrumbs

1 cup (250 mL) vegetable oil, for frying

12 slider buns

6 large leaves lettuce, torn in half

2 tomatoes, sliced and

1 avocado, sliced


Heat 1 tbsp (15 mL) olive oil in a medium non-stick skillet set over low heat. Add frozen vegetables, onion, garlic, red pepper, salt, pepper and cumin and cook on medium heat for 7 to 8 minutes, or until red pepper is tender.

Meanwhile, pulse chickpeas with 2 tbsp (30 mL) flour, remaining olive oil and 1 tbsp (15 mL) water until coarse. Add half the cooked vegetable mixture and pulse until coarsely chopped. Transfer mixture to a medium bowl and fold in remaining vegetable mixture.

Form chickpea mixture into 12 round patties, about ½ inch (1.5cm) thick. Place remaining flour, beaten egg and Panko into three separate shallow dishes. Working with one patty at a time, dip and coat with flour, then egg, then Panko. Set aside on a plate.

Heat vegetable oil in medium skillet over medium-high heat. Fry patties, in 3 batches, for 3 minutes or until golden and crisp on both sides.

Spread sriracha mayonnaise on bottom halves of slider buns. Serve patties in buns topped with lettuce, tomato and avocado slices.

Tip: Add a minced Jalapeno pepper to peas and corn when cooking, for an added kick.