Chickpea Sliders

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Aida Mollenkamp

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Ingredients

4 tbsp olive oil, divided

1 medium yellow onion, quartered and thinly sliced

1 tsp kosher salt

1 cup shredded carrots (from 3 carrots)

4 garlic cloves, grated (about 1 tablespoon)

2 tbsp fresh thyme leaves, chopped

1 1/2 cups fresh cooked chickpeas (or 1 (16 ounce) can, rinsed)

2 tbsp low-sodium soy sauce

Zest and juice of 1 lemon

1 cup Panko breadcrumbs

3 whole large eggs, lightly beaten

20 mini burger buns, toasted (or 5 burger buns)

Toppings such as avocado, sprouts, Dijon mustard, cucumber, tomato, Feta cheese

2 roasted, peeled, and seeded red, yellow, or orange bell pepper, roughly chopped

2 tablespoons tomato paste

2 teaspoons red wine vinegar, Sherry vinegar, or lemon juice

1 to 1 1/2 teaspoons granulated sugar

2 garlic cloves, finely chopped

1/2 teaspoon kosher salt

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