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Buffalo Chickpea Salad Sandwich Recipe

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4.2 from 20 reviews

This Buffalo Chickpea Salad Sandwich is a zesty and satisfying vegan lunch option featuring a spicy buffalo chickpea filling combined with a creamy ranch-style slaw made from tahini and plant-based yogurt. It’s easy to prepare with no cooking required, ideal for meal prepping or a quick, flavorful meal.

Ingredients

Buffalo Chickpea Salad

  • 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 the 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. Prepare 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 together gently with a spoon until evenly combined. If the mixture seems dry, add water one tablespoon at a time until the consistency is comfortable. Adjust seasoning to taste, then set aside.
  3. Make the Slaw: 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 water to thin it slightly. Add shredded cabbage and thinly sliced celery into the dressing and fold gently to coat everything evenly.
  4. Assemble Sandwiches: Spread a generous amount of the buffalo chickpea filling onto a slice of whole wheat bread. Top with a portion of the prepared slaw and any additional vegetables if desired. Close the sandwich with another slice of bread and enjoy immediately or pack for lunch.

Notes

  • Adjust the spiciness by varying the amount of buffalo sauce used, starting with 2 tablespoons for a balanced mild heat.
  • Substitute buffalo sauce with hot sauce if vegan buffalo sauce is unavailable, to maintain the spicy flavor.
  • Add sunflower or sesame seeds into the chickpea filling for extra crunch and texture.
  • If the sauces are too thick, thin them by adding water one tablespoon at a time to prevent over-thinning.

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