Plant Based
Buffalo Chickpea Salad
3 servings
servings15 minutes
active time15 minutes
total timeIngredients
1, 15 oz can of 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
6 slices of whole what bread
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
Directions
In one bowl, add the chickpeas and with a fork, mash the chickpeas to desired consistency. I like to leave a few whole pieces/chunks for texture.
Add in the onion, pepper, spices, grated garlic, yogurt, tahini, lemon juice, pinch of salt and buffalo sauce and fold together with a spoon until evenly combined. If the mixture appears dry, add a tablespoon at a time of water until the mixture is to your liking. Taste and adjust the salt and pepper to your liking then set aside.
Prepare the slaw in a separate bowl and combine the tahini, yogurt, lemon juice, nutritional yeast, garlic, onion and remaining herbs. Whisk together until the sauce thickens then add 2 tbsp of water to thin it out slightly. Add in the cabbage, and celery and fold it into the dressing.
Now, assemble your sandwiches. Spread the chickpea mixture on a slice of bread then top with your slaw and any other vegetables you like. Close your sandwich with the other slice of bread and enjoy.
3 servings
servings15 minutes
active time15 minutes
total time