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.
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Buffalo Chickpea Salad Sandwich
- Total Time: 10 mins
- Yield: 4 1x
Description
This vegetarian Buffalo Chickpea Salad Sandwich is light, easy to make, and has a bite!
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!
- Prep Time: 10 mins
- Category: lunch
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! If you want a less-spicy version, try this Chickpea Salad Sandwich!
Maryea, I absolutely LIVE on this stuff!!!
It’s delicious!! As always, I make the recipe as written the first time, and then I let myself throw in bits I have in the house at the time! I have used buffalo sauce, feta, tiny chopped up carrots or cucumber, but the celery must be there too! It’s truly a fantastic lunch! Thank you
★★★★★
So so happy to hear this! Thank you for your feedback.
Great 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!
★★★★★
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.
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!
★★★★★
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. 🙂
Too many shitty ads and popups. Couldn’t bother with the recipe.
★
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.
This is delicious! How long will it stay good for?
It will stay good for about 4 days.
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!
★★★★★
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! 🙂
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!
★★★★★
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.
Great!!
Can I make this using tortilla and make pinwheels?
Yes! That sounds like a great idea.
This sounds great, except the hot sauce part. ?
How much curry would I have to put in to make it Curry Chickpea Salad?
Does 1/4 of recipe (337 cslories) include calories using 2 slices of bresd?
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!
No, the bread is not included in the nutritional stats.
This looks so heavenly and full of flavor!!! Totally saving this for lunch ideas at work!
Enjoy, Carrie!
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.
★★★★★
You’re welcome! I’m sure this will be tasty with ranch, too.
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.
You’re welcome! I’m glad it turned out despite the misreading of ingredients. 😉
From Buffalo, NY, I say: THANK YOU!!!!!
You’re welcome! 🙂
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.
Thanks for letting me know, Regina! I’m so glad you tried this and liked it. 🙂
If I were eating dairy I’d be all over this sandwich! Looks so delicious
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!
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/
Great idea! It’s worth a shot. 🙂
Hi! You might want to try Daiya Blue Cheze salad dressing for the blue cheese flavor. I love all of Daiya dairy free products!
Thanks for the suggestion–I will check it out!