Description
This Buffalo Chickpea Salad Sandwich packs a punch of flavor and is a healthy, plant-based twist on a classic sandwich. Perfect for lunch or a quick dinner!
Ingredients
Scale
- 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 (or any Silver Hills Bakery bread)
- toppings: spinach
- tomatoes
- cucumbers
- etc.
Instructions
- In a large mixing bowl, combine the chickpeas, chopped carrot, celery, red bell pepper, and green onions.
- Add the hummus, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika to the bowl. Mix everything together until well combined.
- Taste and adjust seasoning if needed. Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Meanwhile, toast the Silver Hills Bakery bread slices if desired.
- To assemble the sandwich, spread a generous portion of the chickpea mixture onto a slice of bread, add your choice of toppings like spinach, tomatoes, and cucumbers, and top with another slice of bread.
- Serve immediately and enjoy your delicious Buffalo Chickpea Salad Sandwich!
Notes
Feel free to customize the toppings to your liking. This recipe also makes a great filling for wraps or served in a bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: Buffalo Chickpea Salad Sandwich, plant-based sandwich, vegan recipe, healthy lunch, chickpea salad