Buffalo Chickpea Salad Sandwich Food

CRISPY BUFFALO CHICKPEAS

Steps:

• Preheat the oven to 350 degrees F.
• Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
• Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
• Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
• Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.

BUFFALO CHICKPEA SALAD SANDWICH

Steps:

• In a bowl, add the chickpeas and mash until most of the chickpeas are mashed but there's still some texture.
• Add in the bell pepper, celery, and onion and mix well.
• In a bowl, mix the sauce ingredients until well combined.
• Then add sauce to the chickpea mixture along with salt and garlic powder and toss well. Taste and adjust salt and heat. If you like more heat, you can add more hot sauce or you can add 1/4 teaspoon of cayenne.
• To make the slaw, add the slaw ingredients to a bowl and toss well. Taste and adjust by adding more ranch if needed.
• Assemble by placing some greens like baby spinach or some peppery greens on one bread slice.
• Then add a good helping of the chickpea mash then top it with the slaw and add another bread slice.

CHICKPEA SALAD SANDWICHES

Steps:

• For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
• For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Steps:

• In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
• Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
• Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
• Wrap in parchment paper and secure with rubber band.
• Enjoy!