Zesty Buffalo Ranch Chickpea Sliders

Serves 12 sliders or 6 burger patties | Finish in 25 minutes

To Serve:

12 whole-wheat slider buns

6 small lettuce leaves, torn in half

2 small ripe tomatoes, cut into 12 slices

1 small cucumber, thinly sliced into 24 slices

1 cup simple spread dip, divided


For the Simple Spreads:

Instead of ketchup or mustard try adding one of these simple spreads to your burger for added flavor.

2/3 cup Litehouse® Homestyle Ranch Dressing

1/3 cup of any of the following:

  • low-fat Greek yogurt
  • low-fat sour cream
  • hummus 


  • 1 15 oz. can cooked chickpeas
  • 1/4 c cooked brown rice
  • 1 c panko or regular bread crumbs
  • 1/2 c chopped white onion
  • 1 large carrot, grated (or 1/2 c grated)
  • 1 garlic clove, minced
  • 1 egg yolk
  • 1/4 c hot sauce
  • 1/4 c Litehouse Homestyle Ranch Dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil (for pan frying or grilling)


1. Combine chickpeas, brown rice, panko, grated carrot, minced garlic and onions into food processer.

2. Pulse dry ingredients for 15-20 seconds until chickpeas are slightly mashed and mixture comes together.

3. Add egg yolk, hot sauce, and Litehouse® Homestyle Ranch Dressing into food processer.

4. With the wet ingredients added, pulse for 15-20 seconds.

5. Shape mixture into patties. Burger size is approximately loosely packed ½ cup measure and slider size about ¼ cup measure. (Note: Mixture will be somewhat sticky. You can refrigerate for 20 minute before forming patties to reduce stickiness.)

6. Heat a non-stick pan over medium heat. Lightly coat with olive oil. Once hot, add patties to the pan; cook 3-5 minutes on each side or until lightly browned.

7. Remove from pan and allow to cool for about 10 minutes before serving,

8. Spread about 1 tablespoon of spread suggestions on bottom half of each bun; top with 1 patty. Top each slider with 2 cucumber slices, 1/2 lettuce leaf, and 1 tomato slice. Top with bun tops. 


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