VEGAN BUFFALO CHICKPEA SANDWICH

Traditional buffalo sauce is made with a “red hot” style vinegar-based cayenne pepper hot sauce mixed with melted butter. By subbing hummus for the butter we’re able to achieve the same creaminess and also nix the need for mayo. The hot sauce spiked hummus keeps the shredded chickpeas and veggies together (almost like a chicken or tuna salad) and delivers a nice kick as well.

We served ours up alongside some celery sticks with ranch for dipping and mini pretzels. You could also pair this sassy sandwich with a cup of soup, chips, fresh fruit, or a side salad. Prepping make-ahead lunches for the week? The chickpea salad itself can be kept in an air-tight container for several days in the fridge, perfect for scooping onto sandwiches all week long!

Buffalo Chickpea Sandwich

This tasty vegan Buffalo Chickpea Sandwich is ready to step up your sandwich game! This plant-based powerhouse features a zesty mashed chickpea salad and enough veggies to make your mama happy!

Prep Time : 20 minutes

Total Time : 20 minutes

Servings    : 4 servings

Calories     : 249 KCAL

Ingredients
FOR THE SANDWICH

• Angelic Bakehouse Sprouted Whole Grain 7-Grain Bread
• leafy greens (I used arugula)
• buffalo chickpea salad (recipe below)
• red cabbage or thinly sliced red onion

BUFFALO CHICKPEA SALAD

• 15 oz canned chickpeas (drained + rinsed)
• 3 stalks green onion
• 2-3 stalks celery
• 1/4 cup shredded carrots
• 1-2 jalapeno peppers
• 1/4-1/3 cup plain hummus
• 2 TBSP “red hot” style hot sauce plus extra to taste
• 1/4 tsp salt
• 1/8 tsp pepper

TASTY SANDWICH SPREAD OPTIONS

• mayo (vegan or regular)
• mashed avocado
• hummus

Instructions

• Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher and/or fork until texture appears flaked, almost like tuna salad. To make things even easier, break out the food processor and pulse a few times to coarsely mince chickpeas.
• Next chop your green onion, celery, and shredded carrots. If you're not using pre-shredded carrots you can grate them using a box grater then chop into little pieces)
• Remove the stem of the jalapeños and cut in half. Scrape out the seeded center of each half. Feel free to add some of the seeds back in for a spicier sandwich.
• Add to the bowl with your chickpeas and veggies, then season with red hot sauce, salt, and pepper. Add hummus (plus any extra to taste) and stir well to coat.
• Lightly toast your Angelic Bakehouse Sprouted 7-Grain Bread or simply leave fluffy if preferred. Add sandwich spread of choice and top with buffalo chickpea salad.
• If topping your sandwich with red onion, just slice it super thin and pile it on. If using red cabbage or slaw mix, your can lightly dress it with a little oil and vinegar and season to taste.
• Add leafy greens, cabbage or red onion, and any extra veggies your heart desires. Enjoy!

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