Buffalo Chickpea Salad Sandwich
View Recipe
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Move over chicken, there’s a new chick in town! Heinen’s canned chickpeas stand in for chicken in this plant-based version of a buffalo chicken salad sandwich. Ready in about 10 minutes, it makes for a quick and healthy lunch and doubles as a dip or spread for your appetizer table. It can be prepped ahead and refrigerated for up to 5 days to enjoy throughout the week.
Hummus replaces mayo as the binder in this recipe. Heinen’s has a wide assortment of hummus varieties, but Cedar’s Reserve roasted red pepper hommus is the perfect clean, fresh, and bold match for this zesty salad!
Buffalo Chickpea Salad Sandwich
Prep time: 10min Total time: 10min
Servings: 2-3
Ingredients
- 1 can Heinen’s organic chickpeas, drained and rinsed
- ⅓ cup Cedar's Reserve roasted red pepper hommus
- 2 Tbsp. Frank’s RedHot buffalo wings hot sauce
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
- Salt, to taste
- Silver Hills Bakery little big bread
- Sliced tomato
- Spinach leaves
Instructions
- Use a potato masher or fork to mash the chickpeas (don’t over-mash – you still want some texture).
- In a large bowl, combine the mashed chickpeas, hommus, hot sauce, garlic powder and onion powder. Mix until well combined. Fold in the celery and green onions, then season to taste with salt.
- Serve the chickpea salad on lightly toasted bread topped with tomato and spinach.
- Chickpea salad will keep in the fridge for 4-5 days.
