Leftovers are always such a blessing, most especially when they are cooked beans. I made these sliders after a blissful morning of fresh air and leisurely exercise walking the lovely grounds of a nearby park. We had worked up quite an appetite and I didn't want to test anyone's patience with a complicated meal preparation. I had slim pickings in terms of produce, just some odds and ends but everything married beautifully.
Chickpea Salad Sliders
(Makes about 6)
1 1/2 cups cooked garbanzo beans
1 small tomato, chopped
1/4 cup finely chopped onion
1 small carrot, grated
A handful of cilantro leaves or dill, chopped
A cup, baby spinach
Slider buns or any bread of choice, toasted
For the dressing..
1/4 cup vegan yogurt or vegan mayonnaise ( I used homemade soy yogurt)
1 Tbsp. extra virgin olive (skip if using mayonnaise)
1 tsp. Dijon mustard
1 tsp. whole grain mustard
1 small clove garlic, finely minced
Juice of 1/2 lemon
Salt & pepper to taste
Place all the salad ingredients, except spinach, in a wide bowl. Whisk the ingredients for the dressing until creamy and pour over the salad. Toss until well combined.
Fill slider buns with the salad and top with the reserved spinach. Serve with a side of juicy fresh fruit and a healthy beverage.