Print

Buffalo Chickpea Salad Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This Buffalo Chickpea Salad Sandwich is a deliciously spicy and creamy plant-based lunch option featuring a mashed chickpea filling flavored with buffalo sauce and a tangy ranch-style slaw. It requires no cooking and is quick to prepare, making it perfect for easy meal prep or a flavorful weeknight sandwich.

Ingredients

Buffalo Chickpea Salad Filling

  • 1 (15 oz) can chickpeas, rinsed and drained well
  • 1/4 cup red onion, finely diced
  • 1/2 bell pepper, finely diced
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 clove garlic, grated
  • 2 tbsp unsweetened plain plant-based yogurt
  • 2 tbsp good quality tahini
  • Juice of 1/2 a lemon
  • 2–3 tbsp buffalo sauce
  • Salt and pepper to taste
  • 6 slices whole wheat bread

Slaw

  • 1 1/2 cups cabbage, shredded
  • 2 medium stalks celery, thinly sliced
  • Juice of 1/2 a lemon
  • 2 tbsp tahini
  • 2 tbsp unsweetened plain plant-based yogurt
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 2–3 tbsp water

Instructions

  1. Mash Chickpeas: In a bowl, mash the rinsed and drained chickpeas with a fork to your desired texture, leaving some chunks for bite and texture.
  2. Mix Buffalo Chickpea Filling: Add the finely diced red onion, bell pepper, smoked paprika, ground coriander, grated garlic, plant-based yogurt, tahini, lemon juice, salt, pepper, and buffalo sauce to the mashed chickpeas. Fold everything together gently with a spoon until evenly combined. If the mixture feels dry, gradually add water, one tablespoon at a time, until it reaches the preferred consistency. Taste and adjust seasoning if needed, then set aside.
  3. Prepare Slaw Dressing: In a separate bowl, whisk together tahini, plant-based yogurt, lemon juice, nutritional yeast, garlic powder, onion powder, dried dill, and dried parsley until the dressing thickens. Add 2 tablespoons of water to slightly thin out the dressing.
  4. Combine Slaw Vegetables: Add the shredded cabbage and thinly sliced celery to the dressing and fold gently to coat everything evenly in the slaw mixture.
  5. Assemble Sandwiches: Spread a generous amount of the buffalo chickpea filling on one slice of whole wheat bread. Top with the ranch-style slaw and any additional vegetables you prefer. Close the sandwich with the other bread slice and serve immediately or wrap for meal prep.

Notes

  • Adjust the spice level by varying the amount of buffalo sauce to suit your heat preference. Start with 2 tablespoons for mild heat and add more as desired.
  • If vegan buffalo sauce is unavailable, substitute with your favorite hot sauce.
  • Add textural variety to the chickpea filling by mixing in sunflower or sesame seeds for extra crunch.
  • Modify sauce consistency by adding water gradually in 1 tablespoon increments to avoid thinning the sauces too much.

Find it online: https://flavorspath.com/buffalo-chickpea-salad-sandwich-recipe/