Buffalo Chickpea Salad Sandwich
Serves: around 6 sandwiches
  • 3 cups cooked chickpeas (2 15 oz cans)
  • 3 roasted red bell peppers - cut into bite-sized pieces
  • juice from 1 lemon
  • 2 tablespoons to ¼ cup Buffalo hot sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • ¼ cup olives and capers or just olives - chopped
  • packed ¼ cup dried cranberries - chopped
  • 1 large celery stalk - finely chopped
  • ¼ of a red onion - finely chopped
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • handful of herbs of choice like dill, basil, parsley, chives - chopped
  • salt and pepper - to taste
  1. Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture.
  2. Add the lemon juice, hot sauce, mustard, olive oil, olives/capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor.
  3. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/tomato slices, or in salads, bowls, etc. Enjoy!
Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat.
Recipe by Golubka Kitchen at https://golubkakitchen.com/buffalo-chickpea-salad-sandwich/