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Happy Healthy Mama

May 25, 2016 Dinner Recipes

Buffalo Chickpea Salad Sandwich

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This Buffalo Chickpea Salad Sandwich has “new favorite lunch” written all over it. Or dinner. Who am I kidding? Sometimes tossing a few things in a bowl, mashing them together, and throwing them on bread is all the energy I have for dinner. It really is that easy to make this vegetarian buffalo chickpea salad. Did I mention this was EASY?
Buffalo-chickpea-salad-sandwichCheck it out. You can count the ingredients on one hand. Plus the salt and pepper. Salt and pepper don’t really count, do they? I think this could be a less than 10 minute recipe from start to finish if you’re efficient. Buffalo-chickpea-salad-sandwich
Buffalo-chickpea-salad-sandwich

Easy means nothing, though, if it doesn’t taste good. Ummm…it’s buffalo. YUM.  Everyone loves buffalo- flavored stuff. Usually when you think of buffalo, you think of buffalo chicken wings or buffalo chicken dip. Who said chickpeas can’t get in on that action? A vegetarian version of buffalo goodness was just waiting to come out of my kitchen.

Buffalo-chickpea-salad-sandwich

Greek yogurt+bleu cheese mix together for a lovely creaminess that is still light. The celery is a classic buffalo pairing and adds a nice crunch to the salad for a perfect balance of textures.

Are you ready to do this? Don’t wait–you need this Buffalo Chickpea Salad Sandwich. Trust me.

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Buffalo Chickpea Salad Sandwich

Buffalo-chickpea-salad-sandwich

★★★★★

4.2 from 5 reviews

This vegetarian Buffalo Chickpea Salad Sandwich is light, easy to make, and has a bite!

  • Author: Happy Healthy Mama
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4
  • Category: lunch

Ingredients

  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup nonfat Greek yogurt
  • 1/2 cup bleu cheese
  • 1-2 celery stalks, chopped
  • 3 tablespoons hot sauce, such as Frank’s
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place all of the ingredients in a large bowl and mix well.
  2. Using a potato masher or the back of a wooden spoon, mash the chickpeas until they are mostly broken down. It’s okay to leave some whole.
  3. Serve on bread with some spinach or lettuce, on top of a bed of greens, or in a wrap. Enjoy!

Nutrition

  • Serving Size: 1 serving of 4
  • Calories: 377
  • Sugar: 10g
  • Sodium: 1208.6mg
  • Fat: 10.9g
  • Saturated Fat: 3.2g
  • Carbohydrates: 49.9g
  • Fiber: 13.8g
  • Protein: 22.3g
  • Cholesterol: 16.3mg

 

This Buffalo Chickpea Salad Recipe takes less than 10 minutes to make and tastes incredible! Great vegetarian sandwich recipe!

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Categories: Dinner Recipes

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Reader Interactions

Comments

  1. Kelli H (Made in Sonoma) says

    May 25, 2016 at 1:35 pm

    If I were eating dairy I’d be all over this sandwich! Looks so delicious

    Reply
    • Maryea says

      May 25, 2016 at 7:50 pm

      I tried to think of a way to make it dairy-free, but couldn’t think of anything to replace the bleu cheese flavor. I do love bleu cheese!

      Reply
      • Tarrant says

        September 6, 2016 at 12:36 pm

        Here is a way to replace the blue cheese:
        1 Cup vegan mayo
        ¼ Block of extra firm tofu, crumbled
        1 Teaspoon Tahini
        Dash lemon juice
        Dash apple cider vinegar
        Dash garlic powder
        Mix together.

        But–I have heard wonderful things about this recipe: http://fullofplants.com/vegan-blue-cheese/

        Reply
        • Maryea says

          September 7, 2016 at 10:13 pm

          Great idea! It’s worth a shot. 🙂

          Reply
      • Linda M Lester Barker says

        January 19, 2017 at 6:52 pm

        Hi! You might want to try Daiya Blue Cheze salad dressing for the blue cheese flavor. I love all of Daiya dairy free products!

        Reply
        • Maryea says

          January 20, 2017 at 9:34 am

          Thanks for the suggestion–I will check it out!

          Reply
  2. Regina says

    June 6, 2016 at 7:58 pm

    The very moment I saw this post I wanted to make this. It sounded so good. I love tuna and chicken salads and even though I’m not a vegetarian I wanted to try this.
    I was worried at first that I may not like it since I don’t use chickpeas very often so I halved the recipe and now wish I did not do that. I loved it! Thank you so much for a very quick and easy dinner or lunch! This is my new favorite and will be making it often.

    Reply
    • Maryea says

      June 7, 2016 at 8:00 am

      Thanks for letting me know, Regina! I’m so glad you tried this and liked it. 🙂

      Reply
  3. Michele says

    July 2, 2016 at 10:28 am

    From Buffalo, NY, I say: THANK YOU!!!!!

    Reply
    • Maryea says

      July 3, 2016 at 9:18 am

      You’re welcome! 🙂

      Reply
  4. Samantha Polizzi says

    July 27, 2016 at 5:57 pm

    So I completely misread the ingredients and put in half a cup of bleu cheese dressing instead of actual bleu cheese. It still turned out really nice and it was a definite hit with the family. Next time I am going to just use bleu cheese crumbles and see if it’s even better. Thanks for the recipe.

    Reply
    • Maryea says

      July 27, 2016 at 10:03 pm

      You’re welcome! I’m glad it turned out despite the misreading of ingredients. 😉

      Reply
  5. Melisa Langston says

    August 15, 2016 at 2:08 pm

    This looks amazing!! I am not a bleu cheese fan, so I will be trying with ranch! Thank you for sharing this. I have been so bored with the “usual” lunch items and now I can change it up a bit.

    ★★★★★

    Reply
    • Maryea says

      August 16, 2016 at 10:13 pm

      You’re welcome! I’m sure this will be tasty with ranch, too.

      Reply
  6. Carrie this fit chick says

    April 22, 2017 at 9:42 am

    This looks so heavenly and full of flavor!!! Totally saving this for lunch ideas at work!

    Reply
    • Maryea says

      April 24, 2017 at 12:38 pm

      Enjoy, Carrie!

      Reply
  7. Ted says

    April 29, 2017 at 5:32 pm

    Does 1/4 of recipe (337 cslories) include calories using 2 slices of bresd?

    Reply
    • Rachel says

      December 19, 2017 at 5:03 pm

      I would like to second this question. This looks amazing, but as part of my “get healthy” plan, I am tracking what I eat and would need to know if the nutritional facts include the two slices of bread.

      Thank you!

      Reply
      • Maryea says

        December 22, 2017 at 6:58 am

        No, the bread is not included in the nutritional stats.

        Reply
  8. TMT says

    April 29, 2017 at 5:58 pm

    This sounds great, except the hot sauce part. ?
    How much curry would I have to put in to make it Curry Chickpea Salad?

    Reply
  9. Gramma Di says

    July 9, 2017 at 2:05 pm

    Can I make this using tortilla and make pinwheels?

    Reply
    • Maryea says

      July 10, 2017 at 8:50 am

      Yes! That sounds like a great idea.

      Reply
  10. Pongodhall says

    July 27, 2017 at 6:58 am

    Happy to use violife Parmesan, so strong and tasty. A revelation to me as it was the best I’d picked up as I went through the ranges one by one.
    This sandwich now is a very happy vegan and gf portable for me.

    Reply
    • Maryea says

      July 29, 2017 at 8:32 am

      Great!!

      Reply
  11. Roxanne says

    November 21, 2017 at 8:40 pm

    Hi Maryea, would you mind if I included this recipe on a blog post at TheHappyHungryRunner.com? I love this recipe and think it’s so delicious! Of course I’ll credit your site =) Thanks!

    ★★★★★

    Reply
  12. Roxanne says

    November 21, 2017 at 9:00 pm

    Hi Maryea, I love this recipe! Would you mind if I published a post on my site, Thehappyhungryrunner.com with this recipe? Of course I’ll credit your site =) It’s just so delicious and light, I want to share it!

    ★★★★★

    Reply
    • Maryea says

      November 22, 2017 at 3:35 pm

      Hi Roxanne,

      You’re welcome to use my photo with a link back to my site for the recipe. I’m glad you liked this! 🙂

      Reply
  13. Doria says

    December 2, 2017 at 1:02 pm

    This is delicious! How long will it stay good for?

    Reply
    • Maryea says

      December 4, 2017 at 10:49 am

      It will stay good for about 4 days.

      Reply
  14. Anon says

    January 20, 2018 at 7:02 pm

    Too many shitty ads and popups. Couldn’t bother with the recipe.

    ★

    Reply
    • Maryea says

      January 24, 2018 at 10:21 am

      Hey Anon–If you’d like recipes without ads, I suggest you subscribe to a recipe site with paid membership OR buy cookbooks. You see, this is my job. I develop recipes, style and photograph them, and then I write a post and publish the recipe on my site. I provide all of this to my readers for free. I don’t charge for these recipes I’m providing. I earn my income through ads on my site. The alternative would be to make this a membership site and charge my readers. I have chosen this model to provide the recipes for free and earn my income via ads.

      Reply
  15. Rhiannon Hanson says

    March 12, 2018 at 9:42 am

    My thanks for this recipe that actually got my meatatarian husband smiling. Kids loved it, and the dog didn’t turn his nose up at the crumbs, either. I appreciate it so much. I even got some useful information from the pop up ad ( I didn’t know a store close to me was closing and having a huge sale). So thank you for that also!

    ★★★★★

    Reply
    • Maryea says

      March 12, 2018 at 10:42 am

      So glad to hear this was a hit! And you’re definitely the first person to thank me for having ads, so thank YOU for making my morning. 🙂

      Reply
  16. Catrina says

    March 19, 2018 at 11:40 pm

    Hello! I’ve made this before and I love it. I was wondering have you ever tried freezing it so that it can be thawed later for easy sandwiches? I’m having surgery soon and building up a freezer stash for meals and I’d love to have this on hand but wasn’t sure how well it would hold up to freezing and thawing.

    Reply

Trackbacks

  1. 10 High-Protein Lunches With No Meat – Yerepouni Daily News says:
    January 20, 2018 at 12:31 am

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