These chickpea tuna salad sliders make a delicious snack or light meal. By adding specific ingredients and seasonings you get a delicious plant based version of a tuna salad without needing the actual tuna. You can find the complete recipe for the chickpea tuna salad and sorghum gluten free sliders below this post.
The traditional tuna salad is flavored with mustard, celery, mayonnaise, dill or parsley, onion and lemon juice. Chickpeas make a great base for this salad, the flavors take over. I also add some nori or dulse to enhance a fishy taste but that is optional. Instead of mayonnaise I used tahini for the dressing but you could sub that with vegan mayo if you prefer. I also added some sundried tomatoes and bell pepper for some color.
Sorghum Gluten Free Flat Breads
Most of the time I eat this salad on a sandwich but I thought it would be fun to serve it on small flat breads, like sliders. The flat breads are made with sorghum flour and are gluten free. They are easy to make just some rolling action involved. Baking takes about two minutes.
Flax seeds and psyllium husk hold the dough together instead of oil like in my gluten free multigrain bread. I flavored it with onion and garlic powder and some fresh cilantro leaves, optional, you also can use parsley or nothing.
After some kneading the dough comes together nicely. First it seems too dry but just keep working the flax / psyllium gel into the flour. If still too dry add a tbsp. of water.
It shouldn’t be too sticky. I rolled it out and cut my slider base with a large cookie cutter and bake the in a hot dry pan for about a minute per side.
Those cilantro leaves looks so cute and give the dough some color. You will see some golden spots on the slider buns and they will feel dry on the outside. Now you can assemble the sliders.
Like with many salads like this the flavor will develop after a few hours. I usually put it in the fridge for an hour or two before serving. I LOVE ketchup on these … you can totally leave that off the sliders and use hot sauce or whatever you prefer instead.
Hope you give this salad a go, it is a great, healthy, low fat snack or light meal. To save this recipe you can pin the picture below to your Pinterest board,
Tina x
Chickpea Tuna Salad Sliders
Ingredients
- 1 can or 220 gram chickpeas rinsed well
- 1/2 cup celery chopped fine
- 1/4 cup bell pepper chopped fine
- 1/4 cup pickles chopped fine
- 1/4 cup spring or red onion chopped fine
- 1/4 cup sun dried tomatoes, soaked chopped fine
- 1/4 cup tahini or vegan mayo
- 1 tbsp mustard
- 1 lime juiced or 2 tbsp lemon juice
- 1 sheet nori or 1 tbsp. dulse flakes torn in small pieces
Sorghum Slider Buns
- 2 tbsp flax, ground fine
- 2 tbsp psyllium husk
- 1/2 cup water
- 1 cup sorghum flour
- 2 tbsp tapioca starch
- 1/4 to 1/2 tsp salt
- 1/4 tsp baking powder
- 1 and 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp chopped cilantro or parsley
- extra rice flour for dusting
Instructions
- Flatten the chickpeas with a fork, they will look flaky, not a mush.
- Mix all the chopped veggies and seasonings through the chickpeas and place it in the fridge for a couple of hours.
Sorghum Slider Buns
- Mix the flax and psyllium husk with the water and let it become a gel, this takes about 5 minutes.
- Add salt, onion and garlic powder to the flour. Add in gel and start kneading, turning it into a dough. First it seems really dry but keep working it until it comes together. If not add a tsp water or how much is needed. Add in the cilantro leaves if using.
- Let it rest for 5 minutes and roll it out, dusting with rice flour if needed.
- Bake it for 1 minute per side in a hot pan until it looks baked, dry and a few golden brown spots appear.
- Place some salad leaves or arugula on the bun, scoop some salad on it and dress with some hot sauce, avo slices or your favorite sauce. I am doing ketchup on these ….
