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Chickpea salad sandwich stacked together on a plate filled with chickpea salad and tahini slaw.

Buffalo Chickpea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 sandwiches 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan


This Buffalo Chickpea Salad Sandwich is loaded with a flavorful and spicy buffalo chickpea filling and a ranch slaw. Easy to put together, no cooking and perfect for your next lunch meal prep.



Buffalo Chickpea Salad Sandwich

  • 1, 15 oz can of chickpeas, rinsed and drained well
  • 1/4 cup red onion, finely diced
  • 1/2 bell pepper, finely diced
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 clove garlic, grated
  • 2 tbsp unsweetened plain plant based yogurt
  • 2 tbsp good quality tahini
  • Juice of 1/2 a lemon
  • 23 tbsp buffalo sauce
  • Salt and pepper to taste
  • 6 slices of whole what bread


  • 1 1/2 cups cabbage, shredded
  • 2 medium stalks celery, thinly sliced
  • Juice of 1/2 a lemon
  • 2 tbsp tahini
  • 2 tbsp unsweetened plain plant based yogurt
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dry dill
  • 1/2 tsp dry parsley
  • 23 tbsp water


  1. In one bowl, add the chickpeas and with a fork, mash the chickpeas to desired consistency. I like to leave a few whole pieces/chunks for texture.
  2. Add in the onion, pepper, spices, grated garlic, yogurt, tahini, lemon juice, pinch of salt and buffalo sauce and fold together with a spoon until evenly combined. If the mixture appears dry, add a tablespoon at a time of water until the mixture is to your liking. Taste and adjust the salt and pepper to your liking then set aside.
  3. Prepare the slaw in a separate bowl and combine the tahini, yogurt, lemon juice, nutritional yeast, garlic, onion and remaining herbs. Whisk together until the sauce thickens then add 2 tbsp of water to thin it out slightly. Add in the cabbage, and celery and fold it into the dressing.
  4. Now, assemble your sandwiches. Spread the chickpea mixture on a slice of bread then top with your slaw and any other vegetables you like. Close your sandwich with the other slice of bread and enjoy.


Alter the spice level to your liking. Use less or more buffalo sauce based on your preference. I went with 2 tablespoons for a mix of mild with a back end of heat. I also love to add more, but know most might not be able to tolerate, so taste and add more if you like.

Replace buffalo sauce with hot sauce. This is helpful if you cannot find any vegan buffalo sauce near you.

Add more texture to your filling. Feel free to mix in some sunflower seeds or sesame seeds for some extra crunch.

Adjust consistency to your liking. Feel free to add a splash of water to either sauces if they feel to thick to you. I recommend adding water 1 tablespoon at time to avoid overwatering and making your sauces too thin.