chickpea tuna salad sliders
Print Recipe

Chickpea Tuna Salad Sliders

This vegan chickpea tuna salad is served on a gluten free flat bread slider style. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 people
Author: Tina


  • 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


  • 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 ....


These chickpeas tuna salad sliders are a great snack or a light meal.