Description
This Vegan Buffalo Chickpea Salad Sandwich is a flavorful and healthy plant-based alternative to traditional chicken salad sandwiches. Made with mashed chickpeas, crunchy vegetables, spicy hot sauce, and creamy hummus, it offers a delicious combination of textures and bold buffalo-inspired flavors. Perfect for a quick lunch or light dinner, this sandwich is easy to prepare and packed with protein and nutrients.
Ingredients
Scale
Main Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1/2 red bell pepper, chopped
- 3 green onions, chopped
- 1/2 cup hummus
- 3 tablespoons hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 12 slices Silver Hills Bakery The Big 16 bread (or any Silver Hills Bakery bread)
Optional Toppings
- Spinach
- Tomatoes
- Cucumbers
Instructions
- Mash the Chickpeas: In a medium bowl, use a fork or potato masher to mash the chickpeas until mostly mashed but still slightly chunky to maintain a bit of texture in the salad.
- Mix Ingredients: Add the chopped carrot, celery, red bell pepper, green onions, hummus, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika to the bowl. Stir well until all ingredients are thoroughly combined into a consistent mixture.
- Assemble the Sandwich: Spread the chickpea salad mixture evenly onto one slice of bread. Add desired optional toppings such as fresh spinach and sliced tomatoes. Top with another slice of bread to complete the sandwich.
Notes
- For extra protein and creaminess, consider adding avocado slices.
- Adjust the amount of hot sauce according to your heat preference.
- Use gluten-free bread if you need to make this sandwich gluten-free.
- Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days.
