Sun-Dried Tomato and Chickpea Veggie Sliders - Forks Over Knives

Ingredients

• ½ cup chopped onion
• ½ cup coarsely chopped fresh mushrooms
• ½ cup coarsely chopped zucchini
• 1 clove garlic, minced
• ¾ cup no-salt-added chickpeas, rinsed and drained, and liquid (aquafaba) reserved
• ¼ cup chopped sun-dried tomatoes (not oil packed)
• 1 teaspoon Italian seasoning, crushed
• ½ teaspoon lemon zest
• Sea salt and freshly ground black pepper, to taste
• ¼ cup cornmeal
• 1 large zucchini, cut lengthwise into ½-inch-thick planks
• 2 tablespoons balsamic vinegar
• 8 slices roma tomato