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?
Check 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. 
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.
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.
PrintBuffalo Chickpea Salad Sandwich
This vegetarian Buffalo Chickpea Salad Sandwich is light, easy to make, and has a bite!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- 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
- Place all of the ingredients in a large bowl and mix well.
- 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.
- 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 Avocado Tuna Salad is another favorite lunch!
Kelli H (Made in Sonoma) says
May 25, 2016 at 1:35 pmIf I were eating dairy I’d be all over this sandwich! Looks so delicious
Maryea says
May 25, 2016 at 7:50 pmI 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!
Tarrant says
September 6, 2016 at 12:36 pmHere 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/
Maryea says
September 7, 2016 at 10:13 pmGreat idea! It’s worth a shot. 🙂
Linda M Lester Barker says
January 19, 2017 at 6:52 pmHi! You might want to try Daiya Blue Cheze salad dressing for the blue cheese flavor. I love all of Daiya dairy free products!
Maryea says
January 20, 2017 at 9:34 amThanks for the suggestion–I will check it out!
Regina says
June 6, 2016 at 7:58 pmThe 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.
Maryea says
June 7, 2016 at 8:00 amThanks for letting me know, Regina! I’m so glad you tried this and liked it. 🙂
Michele says
July 2, 2016 at 10:28 amFrom Buffalo, NY, I say: THANK YOU!!!!!
Maryea says
July 3, 2016 at 9:18 amYou’re welcome! 🙂
Samantha Polizzi says
July 27, 2016 at 5:57 pmSo 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.
Maryea says
July 27, 2016 at 10:03 pmYou’re welcome! I’m glad it turned out despite the misreading of ingredients. 😉
Melisa Langston says
August 15, 2016 at 2:08 pmThis 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.
★★★★★
Maryea says
August 16, 2016 at 10:13 pmYou’re welcome! I’m sure this will be tasty with ranch, too.
Carrie this fit chick says
April 22, 2017 at 9:42 amThis looks so heavenly and full of flavor!!! Totally saving this for lunch ideas at work!
Maryea says
April 24, 2017 at 12:38 pmEnjoy, Carrie!
Ted says
April 29, 2017 at 5:32 pmDoes 1/4 of recipe (337 cslories) include calories using 2 slices of bresd?
Rachel says
December 19, 2017 at 5:03 pmI 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!
Maryea says
December 22, 2017 at 6:58 amNo, the bread is not included in the nutritional stats.
TMT says
April 29, 2017 at 5:58 pmThis sounds great, except the hot sauce part. ?
How much curry would I have to put in to make it Curry Chickpea Salad?
Gramma Di says
July 9, 2017 at 2:05 pmCan I make this using tortilla and make pinwheels?
Maryea says
July 10, 2017 at 8:50 amYes! That sounds like a great idea.
Pongodhall says
July 27, 2017 at 6:58 amHappy 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.
Maryea says
July 29, 2017 at 8:32 amGreat!!
Roxanne says
November 21, 2017 at 8:40 pmHi 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!
★★★★★
Roxanne says
November 21, 2017 at 9:00 pmHi 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!
★★★★★
Maryea says
November 22, 2017 at 3:35 pmHi Roxanne,
You’re welcome to use my photo with a link back to my site for the recipe. I’m glad you liked this! 🙂
Doria says
December 2, 2017 at 1:02 pmThis is delicious! How long will it stay good for?
Maryea says
December 4, 2017 at 10:49 amIt will stay good for about 4 days.
Anon says
January 20, 2018 at 7:02 pmToo many shitty ads and popups. Couldn’t bother with the recipe.
★
Maryea says
January 24, 2018 at 10:21 amHey 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.
Rhiannon Hanson says
March 12, 2018 at 9:42 amMy 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!
★★★★★
Maryea says
March 12, 2018 at 10:42 amSo 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. 🙂
Catrina says
March 19, 2018 at 11:40 pmHello! 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.
Randy says
September 19, 2018 at 4:14 pmGreat recipe — thanks! I added to my sandwich: a layer of spinach leaves, a thinly-sliced tomato, and a slice of American cheese. It made for a big (tall) sandwich, but very delicious! I don’t cook with salt so I used a salt substitute from Trader Joe’s. It was awesome! Thanks for sharing this recipe!
★★★★★