Buffalo Chickpea Salad Sandwich
A Buffalo Chickpea Salad Sandwich packed with fiber, plant based protein and a hot spicy kick.
Servings: 3
Ingredients
Ingredients
- Makes 3 sandwiches
- 1 can chickpeas
- 1 tbsp. Vegenaise
- ¼ cup buffalo hot sauce I used Franks red hot
- 1 tsp. Dijon mustard
- 1 celery stalk chopped
- Salt and pepper to taste
- 6 Slices of pumpernickel bread
- 9 leaves of Butter lettuce
Instructions
Instructions
- In a food processor, add in chickpeas, mayo, hot sauce, salt and pepper and process for 5-10 sec - just until the chickpeas are slightly mashed. Don’t over process or you’ll end up with a spicy hummus… which is also delish, but a snack for another day!
- Toss in the celery and process for another couple of seconds just until the celery is combined but still chunky.
- On toasted or untoasted sliced pumpernickel bread, layer on your lettuce, 2 scoops of the buffalo chickpea salad and pickles.
- Slice in half and wrap in parchment paper for a delicious, healthy lunch.
Notes
Notes: You can store any leftover buffalo chickpea salad in an airtight container in the fridge for 5 days.