Buffalo Chickpea Chick'n Salad Sammie

The chickpea salad sandwich (who am I kidding, I usually just grab a spoon and eat from the bowl) is a summertime staple in my fridge. Perfect to take to picnics, parties, quick lunches, etc... This buffalo version is new and it definitely kicks up the traditional one a notch!





  • 2 14 oz cans of chickpeas, drained and rinsed (3 cups)
  • 1/3 cup diced red onion
  • 3 celery stalks, cut to 1/2" pieces
  • 1/4 cup dill relish
  • 1 tablespoons tahini
  • 1 1/2 tablespoons Dijon mustard
  • pinch of salt
  • freshly crushed ground pepper
  • 1/3 cup roughly chopped walnuts
  • 1 diced bell pepper*



  • 1 cup Franks Hot Sauce
  • 2 tablespoons tahini
  • 1 1/2 tablespoons nutritional yeast
  • 1 1/4 tablespoon maple syrup
  • 2 teaspoons coconut aminos
  • 2 1/2 teaspoons white vinegar
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder




Add all ingredients to a blender and blend until smooth.

Store in a sealed container in the fridge.

Makes 1 3/4 cups



To a large bowl add all the ingredients except the walnuts. I find using my hands is easiest (please refer to video) to fold ingredients together and mash most of the chickpeas as well. When you get everything well mixed, add the walnuts and gently fold them in as well. Finally, add the buffalo sauce to taste, I add about 2-3 tablespoons.  The chickpea salad may seem a little dry, but have no fear, the buffalo sauce with help it all come together. Taste and adjust for flavor. Allow to chill in fridge for at least an hour and enjoy.

Keeps well in the fridge in a sealed container up to 7 days.

Makes 4 cups.

Spread on whole grain bread or stuff in a pita. I like to add cucumbers and sprouts or finely cut/shaved collards*

*I have recently added both a bell pepper and collards to this recipe as the vitamin C in the pepper helps aid in the absorption of the iron in the chickpeas and the collards add a good source of calcium. You can read more about how to get protein, calcium and iron in a plant-based diet here.


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