Today feels a little special—think cinnamon-in-your-coffee special. I’m excited to share a recipe that’s rooted in community, inspiration, and a serious love for bold flavors.
One of the best things about this corner of the internet is the supportive blogging community that surrounds it. That encouragement has shaped everything I do here.
I share and create because other bloggers have inspired and supported me. I started Hummusapien to bring my passion for food to life, influenced by the creativity and generosity of a few remarkable food writers I admire.
When Julia from The Roasted Root invited me to guest post on her site, I was genuinely thrilled. It felt like a milestone—someone I look up to asking me to contribute felt surreal and very meaningful.
Julia and I haven’t met in person yet, but we’ve connected over recipes, ideas, and a shared sense of humor. Someday we’ll probably while away an afternoon drinking green smoothies and laughing about life—until then, we’ll keep trading inspiration across screens.
These ginger-peanut chickpea sliders with sweet lime cashew cream capture that same spirit: bright, bold, slightly sweet, and utterly addictive.
Ginger Peanut Chickpea Sliders with Sweet Lime Cashew Cream
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- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6-8 sliders
- Category: Entree
- Method: Oven
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Description
Zesty, bold chickpea sliders bursting with Thai-inspired flavors, finished with a creamy sweet lime cashew sauce. They’re perfect on a bed of greens or served on whole-grain buns for a satisfying, plant-forward meal.
Ingredients
For the sliders:
- 1 carrot
- 1 cup kale, packed
- 2 cloves garlic
- 1 (15 oz) can chickpeas, drained
- ⅓ cup old-fashioned oats
- 1 egg
- 2 tbsp peanut butter
- 2 tsp fresh ginger
- 1 tbsp + 2 tsp reduced sodium soy sauce
- 1 tbsp lime juice
- Pinch of red chili pepper flakes (optional)
For the cashew cream:
- ⅔ cup raw cashews
- 6 tbsp unsweetened almond milk
- 3 tbsp lime juice
- 1 tsp pure maple syrup or agave
- Pinch of salt
Instructions
- Heat a large skillet over medium heat.
- In a food processor, pulse carrot, kale, and garlic until finely chopped. Add chickpeas, oats, egg, peanut butter, ginger, soy sauce, lime juice, and red pepper flakes. Pulse until combined but still slightly chunky—avoid overprocessing into a paste.
- Lightly spray the heated skillet with cooking spray. Form the mixture into 6–8 small sliders. Cook for about 5 minutes, until browned, then flip and cook for an additional 3 minutes. Spray the pan between batches if needed to prevent sticking.
- For the cashew cream, combine cashews, almond milk, lime juice, maple syrup, and a pinch of salt in a high-speed blender. Blend until completely smooth and creamy; this may take a couple of minutes depending on your blender.
- Serve the sliders on a bed of greens or on whole-grain buns with the sweet lime cashew cream spooned over the top.