Fiery Nashville Hot Chickpea & Pimento Cheese Protein Sliders

Pinterest is exploding with bold flavor mashups and protein-packed vegan options. These sliders combine the fiery heat of Nashville hot seasoning with the creamy, nostalgic comfort of Southern pimento cheese—all built on a crispy, high-protein chickpea patty base. They’re surprisingly easy to make at home, deliver massive flavor in every bite, and are perfect for game day, weeknight dinners, or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (2 sliders each)

Ingredients

• For the Nashville Hot Chickpea Patties:
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1/2 cup rolled oats
• 1 large egg (or flax egg for vegan)
• 3 tbsp Nashville hot chicken seasoning blend
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup chopped scallions
• 2 tbsp avocado oil for frying
• For the Quick Pimento Cheese:
• 1 cup shredded sharp cheddar cheese
• 4 oz cream cheese, softened
• 1/4 cup Greek yogurt (or vegan mayo)
• 1/4 cup chopped pimentos, drained
• 1 tsp hot sauce
• 1/2 tsp onion powder
• For Assembly:
• 8 mini brioche buns, toasted
• 1 cup shredded iceberg lettuce
• Sliced dill pickles
• Extra Nashville hot seasoning for dusting

Instructions

1. In a food processor, combine the chickpeas, rolled oats, egg, Nashville hot seasoning, nutritional yeast, smoked paprika, and garlic powder. Pulse 8-10 times until the mixture is combined but still has some texture—it should not be a smooth paste.
2. Transfer the mixture to a bowl and fold in the chopped scallions. Using damp hands, form the mixture into 8 small, even patties, about 1/2-inch thick.
3. Heat the avocado oil in a large non-stick skillet over medium-high heat. Once hot, add the patties in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until deeply golden brown and crispy.
4. While the patties cook, make the pimento cheese. In a medium bowl, combine the shredded cheddar, softened cream cheese, Greek yogurt, chopped pimentos, hot sauce, and onion powder. Mix vigorously with a fork until smooth and well combined.
5. Transfer the cooked chickpea patties to a plate lined with paper towels. Immediately sprinkle the tops lightly with extra Nashville hot seasoning for an added flavor kick.
6. Lightly toast the mini brioche buns in the same skillet or a toaster until golden.
7. To assemble, spread a generous layer of the pimento cheese on the bottom half of each toasted bun.
8. Top with a handful of shredded iceberg lettuce, then place a hot chickpea patty on top.
9. Add 2-3 slices of dill pickle, then finish with the top bun.
10. Serve immediately while the patties are warm and crispy.

Chef's Note

For maximum crispiness, make sure your skillet is properly hot before adding the patties and don't overcrowd the pan. The patty mixture should feel moist but hold its shape—if it's too wet, add an extra tablespoon of oats.

Make-Ahead Tips

The pimento cheese can be made up to 3 days ahead and stored covered in the fridge. The uncooked chickpea patty mixture can be formed, placed on parchment paper, and refrigerated for up to 24 hours before cooking.

Substitutions

For vegan: use a flax egg and substitute Greek yogurt with vegan mayo and cream cheese with a vegan brand. Nashville hot seasoning can be replaced with a mix of cayenne, brown sugar, and paprika. Brioche buns can be swapped for whole wheat slider buns.