Description
A flavorful and healthy Buffalo Chickpea Salad sandwich featuring mashed chickpeas tossed in spicy buffalo sauce, combined with a crunchy cabbage and celery slaw dressed in a creamy tahini-yogurt dressing. Perfect for a quick, nutritious lunch or light dinner.
Ingredients
Chickpea Mixture
- 1 can (15 oz) 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
- 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
Other
- 6 slices whole wheat bread
Instructions
- Mash the Chickpeas: In a bowl, mash the rinsed and drained chickpeas with a fork to your desired consistency, leaving some whole pieces for texture.
- Make the Chickpea Mixture: Add diced red onion, bell pepper, smoked paprika, ground coriander, grated garlic, plant-based yogurt, tahini, lemon juice, buffalo sauce, salt, and pepper. Fold together with a spoon until evenly combined. Add water tablespoon by tablespoon if mixture seems dry. Adjust seasoning as needed, then set aside.
- Prepare the Slaw Dressing: 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 water to thin it slightly.
- Mix the Slaw: Add shredded cabbage and thinly sliced celery into the dressing. Fold gently until all vegetables are evenly coated.
- Assemble the Sandwiches: Spread the buffalo chickpea mixture evenly onto one slice of whole wheat bread, then top with the prepared slaw and any additional vegetables you prefer. Close with the second slice of bread and serve immediately.
Notes
- Adjust the amount of buffalo sauce depending on your preferred spice level.
- Use gluten-free bread if you need the recipe to be gluten-free.
- The chickpea mixture can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, ensure the plant-based yogurt and bread are vegan-friendly.
- Add extra veggies like cucumber or lettuce for additional crunch and flavor.
- Use freshly squeezed lemon juice for the best taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Sandwich
- Method: No-Cook
- Cuisine: American
