Chickpea & Sweet Potato Sliders


Want to be the star of your next vino & nibbles night?! This is the perfect recipe for you! These chickpea and sweet potato sliders are vegan, gluten free and will satisfy most dietary obstacle!

Shopping list

  • 2 cans of organic chickpeas
  • 1 large orange sweet potato/ kumera ( sometimes I use 1 small orange and 1 small purple)
  • ¼ cup chili powder
  • 2 teaspoons salt
  • 2 tablespoons cumin
  • ½ bell pepper (any color!)
  • 1 stalk of kale (about ½ a cup! I usually sauté the kale in 1 tablespoon water to soften it up!)
  • ¼ tsp of cayenne pepper
  • ¼ cup cornmeal flour
  • 1 tablespoon avocado oil
  • 2 tablespoons veggie broth
  • 1 large bowl
  • 1 baking pan


  • Rinse canned chickpeas and place in large bowl
  • Coarsely chop sweet potato and boil for 10-15 minutes (until tender)
  • Finely chop both kale and bell pepper
  • Sauté kale in 1 tablespoon of water until soften
  • Use a fork to mash chickpeas
  • Add kale, bell pepper, seasonings, avocado oil & veggie broth
  • Drain the water off sweet potatoes and let them cool
  • Add to chickpea mixture and mash (I use a fork)
  • Roll into small balls and then flatten them onto a greased baking sheet
  • Bake at 350 degrees F for 12 minutes on each side!


BONUS WINE PAIRING –> A light white wine like Pinot Gris