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Buffalo Chickpea Salad Sandwich Recipe

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3.9 from 4 reviews

A vibrant and spicy Buffalo Chickpea Salad recipe perfect for a quick and healthy sandwich. This plant-based dish combines mashed chickpeas with buffalo sauce and a crunchy, tangy slaw made from cabbage and celery, all served on whole wheat bread. Ready in just 15 minutes, it’s ideal for a flavorful lunch or light dinner packed with bold flavors and textures.

Ingredients

Buffalo Chickpea Mixture

  • 1, 15 oz can of 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

Slaw Dressing and Vegetables

  • 6 slices of whole wheat bread
  • 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 dry dill
  • 1/2 tsp dry parsley
  • 2–3 tbsp water

Instructions

  1. Mash the Chickpeas: In one bowl, add the chickpeas and using a fork, mash them to your desired consistency. It’s best to leave some chickpeas chunky to add texture to the mixture.
  2. Combine Buffalo Chickpea Mixture: Add diced red onion, bell pepper, smoked paprika, ground coriander, grated garlic, plant-based yogurt, tahini, lemon juice, and buffalo sauce to the mashed chickpeas. Fold everything together thoroughly with a spoon until evenly combined. If the mixture feels dry, add water one tablespoon at a time until the desired consistency is reached. Season with salt and pepper to taste, then set aside.
  3. Prepare the Slaw: In a separate bowl, whisk together tahini, plant-based yogurt, lemon juice, nutritional yeast, garlic powder, onion powder, dry dill, and dry parsley until the sauce thickens. Add 2 tablespoons of water to thin it slightly. Then add shredded cabbage and thinly sliced celery to the bowl and gently fold them into the dressing until well coated.
  4. Assemble the Sandwiches: Spread the buffalo chickpea mixture evenly onto slices of whole wheat bread. Top each with a generous amount of slaw. Add any additional vegetables if you like, then close the sandwich with another slice of bread. Serve immediately and enjoy your flavorful buffalo chickpea salad sandwich.

Notes

  • You can adjust the amount of buffalo sauce to your heat preference.
  • Plant-based yogurt keeps this recipe vegan; substitute with dairy yogurt if preferred.
  • For extra crunch, feel free to add sliced cucumbers or shredded carrots to the slaw.
  • This sandwich is best enjoyed fresh but can be made ahead and stored in the refrigerator, with slaw kept separate to maintain crispness.
  • Gluten-free bread can be used to make this recipe gluten-free.

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