Buffalo Chickpea Sliders

For the sliders

8 - Hawaiian style buns

1 cup - arugula

For the patties

2 tablespoons - onion

1 teaspoon - minced garlic

1 (15oz) can - chickpea, drained and rinsed

1 cup - cooked quinoa

1/4 cup - oat flour

1/4 cup - breadcrumbs*

1 - green onion, chopped

1 tablespoon - olive oil

1/4 cup - buffalo sauce

1 teaspoon - salt

For the patties:
Preheat oven to 400F degrees.
In a food processor add onion and garlic and pulse a few times to break up.
Add chickpeas, quinoa, and oat flour and pulse until looks mashed but not smooth like hummus.
In a separate large bowl add chickpea mixture, green onion, olive oil, breadcrumbs, buffalo sauce and seasonings.
Mix well together until combined.
Using 1/4 cup measure scoop out mixture and form into patties.
Place patties on a sheet pan lined with parchment paper.
Brush the patties with a little olive oil.
Place in 400 degree oven and bake for 15 minutes, flip and cook additional 10 to 15 minutes.
Let sit for 5 minutes before serving to set.
Make sauce and then assemble sliders.
Make preferred dressing. Vegan ranch is recommended
Assemble the sliders.
Place dressing on each side of the sliders.
Add arugula to the bottom of your bun.
Top arugula with buffalo patty and close the bun.
ENJOY!!

Ranch Dressing

1½ cup - vegan mayo

¼ to ½ cup - non dairy milk- any unsweetened original flavor

1½ teaspoon - apple cider vinegar

3 cloves - garlic- crushed

½ tbsp - dried parsley

1 tsp - dried dill

1 tsp - onion powder

¼ tsp - paprika

¼ tsp - pepper

salt- to taste

Mix together all ingredients in a bowl.
If mixture is too thick for your preference, add a little more milk.
Store in a jar in the fridge. The flavors will really come through after about 4 hours, but it’s still delicious before then.
This will store for at least a week (as long as the milk and mayo you use does not expire before then.)