5.0 from 48 votes
Buffalo Chickpea Salad Sandwich
This Buffalo Chickpea Salad Sandwich is the ultimate vegan lunch sandwich with a spicy chickpea salad that has all the flavors of buffalo wings! 100% plant-based perfect for a summer picnic or as an office lunch!
Prep Time
20 mins
Total Time
20 mins
Servings: 2
Calories: 494 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
Ingredients:
- 15 oz can chickpeas or 1.5 cups cooked
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped celery
- 1/4 cup finely chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
For the sauce:
- 3 tablespoons hot sauce such as Frank’s
- 1-2 teaspoons white vinegar or apple cider vinegar
- 2 teaspoons oil or melted vegan butter
For the slaw:
- 2 cups of finely chopped cabbage or you can also use lettuce
- 2-3 tablespoons Vegan Ranch (see notes)
- dash of salt and pepper
- 1 teaspoon lime juice
Assemble
- bread slices as needed or you can also assemble this in tacos burritos, or wraps.
- baby greens as needed
Instructions
- In a bowl, add the chickpeas and mash until most of the chickpeas are mashed but there's still some texture.
- Add in the bell pepper, celery, and onion and mix well.
- In a bowl, mix the sauce ingredients until well combined.
- Then add sauce to the chickpea mixture along with salt and garlic powder and toss well. Taste and adjust salt and heat. If you like more heat, you can add more hot sauce or you can add 1/4 teaspoon of cayenne.
- To make the slaw, add the slaw ingredients to a bowl and toss well. Taste and adjust by adding more ranch if needed.
- Assemble by placing some greens like baby spinach or some peppery greens on one bread slice.
- Then add a good helping of the chickpea mash then top it with the slaw and add another bread slice.
Cup of Yum
Notes
- Nutritional values: for one sandwich, does not include bread
- To make vegan ranch: blend 1/4 cup raw cashews,1/4 cup water, dash of salt pepper parsley thyme, 1/4 teaspoon each onion powder, garlic powder,dill, 1 tsp apple cider vinegar,2 tsp nutritional yeast
- Add some sunflower seeds or chopped walnuts or pecans to the chickpea filling for some extra crunch
- Not huge on chickpeas? You can use other cooked beans such as navy beans, white northern or cannellini.
- Choose gluten-free bread or serve the chickpea salad in lettuce cups to make this gluten-free.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
68g
(23%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
810mg
(34%)
Potassium
886mg
(25%)
Fiber
19g
(76%)
Sugar
15g
(30%)
Vitamin A
805IU
(16%)
Vitamin C
70mg
(78%)
Calcium
150mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 810mg | 34% |
| Potassium | 886mg | 19% |
| Fiber | 19g | 76% |
| Sugar | 15g | 30% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 70mg | 78% |
| Calcium | 150mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.