| |

Buffalo Chickpea Salad Sandwich

Looking for a healthy vegan lunch idea? Try this 5-minute buffalo chickpea salad sandwich. Serve with a salad or side of chips for a satiating meal!

A stack of two buffalo chickpea salad sandwiches topped with lettuce and vegan ranch.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe

Buffalo chickpea salad sandwiches are a satisfying, high-protein meal prep recipe for lunch.

This sandwich is a twist on the classic chickpea salad, with a spicy kick from your favorite hot sauce. I love enjoying it on toasted bread with a bunch of lettuce. If I have some vegan ranch in the fridge, I like to spread it on the bread (buffalo sauce with ranch is an epic combo!)

This recipe is basically like vegan buffalo chicken wing dip in sandwich form.

Ingredients laid out on a surface: salt, vegan mayo, garlic powder, hot sauce, onion powder, chickpeas, and chopped celery.

Ingredients

This recipe calls for a handful of simple ingredients you might already have on hand!

  • Chickpeas: A.K.A. garbanzo beans. You just need 1 can.
  • Vegan mayo: There are a quite a few vegan mayonnaise options out there now: Hellman’s/Best Foods, Vegenaise, and Just Mayo are the ones I see the most.
  • Hot sauce: I love Frank’s Red Hot for this recipe.
  • Celery: Adds a fresh crunch!
  • Onion powder, garlic powder, and salt
Sandwich mixture being made in a bowl.

How to Make Buffalo Chickpea Salad Sandwiches

This is one of the easiest lunch recipes to make. You can make the buffalo chickpea salad ahead of time and enjoy it throughout the week, but it is also quick enough to make for a last-minute meal.

  1. Mash chickpeas with a fork or pulse in a food processor.
  2. Mix in the remaining ingredients. Enjoy in a sandwich with lettuce and other toppings or as a snack with crackers!
Two buffalo chickpea salad sandwiches stacked on top of each other with lettuce and vegan ranch dressing.

Variations & Substitutions

  • To make this oil-free, try a bean mayo. Or, you can use the aquafaba (liquid) from the can of chickpeas to add some moisture to the mix. You could even use blended, silken tofu which would also give it a boost of protein.
  • Add green onions or tomatoes for additional flavor.

Storage

Store in the fridge in an airtight container for up to 3 days.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Craving more buffalo sauce? Try these buffalo cauliflower wings or vegan buffalo chicken wraps.

2 chickpea sandwiches stacked

Buffalo Chickpea Salad Sandwich

Karissa Besaw
This vegan buffalo chickpea salad sandwich recipe is spicy, satiating, and delicious.
4.48 from 44 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine Vegan
Servings 2
Calories 192 kcal

Ingredients
  

  • 1 (15-ounce) can chickpeas drained and rinsed
  • ¼ cup vegan mayo or aquafaba
  • 2 tablespoons hot sauce adjust to preference
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 stalk celery chopped
  • salt to taste

Instructions
 

  • Mash chickpeas with a fork or pulse in a food processor.
  • Mix in the remaining ingredients (vegan mayo, hot sauce, onion powder, garlic powder, and celery.) Add salt to taste.

Nutrition

Calories: 192kcalCarbohydrates: 4gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 506mgPotassium: 37mgFiber: 1gSugar: 1gVitamin C: 10mg
Did you try this recipe?Let us know how it was!

More Lunch Ideas:

Similar Posts

10 Comments

  1. 5 stars
    New favorite lunch recipe! I used Frank’s red hot, eyeballed the amount, and it came out perfectly. So delicious!

  2. 4 stars
    The hot sauce was a bit overpowering (I used Louisiana). I’d love to try it again with an actual buffalo sauce. I added an extra stalk of celery and half of a red onion. Put the tuna in a quesadilla along with spinach, cucumber, tomato, and a thin layer of vegan mayo.
    It was good. Like I said, the only problem was the overpowering hot sauce.
    I also think it makes much more than 2 servings.

  3. 5 stars
    I love the simple ingredients! Makes for a fast meal! I ended up doubling the chickpeas and celery but kept the ratios of the mayo and spices. A touch of fresh parsley and black pepper and I was so pleased with this!

  4. 5 stars
    This was really delicious! I was about to skip out on the celery, but I am glad I didn’t. The crunch of the celery really compliments the spicy/creamy flavor. Adding this to my weekly meals–yum!

  5. 5 stars
    I just made this for sandwiches this week and it’s delicious! Since it’s oil free, I won’t feel guilty adding a small amount of low fat mayo to my sandwiches. This was very easy and tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating