Is buffalo sauce vegan?

Not all buffalo sauces are vegan as it often may contain some dairy. An easy, accessible and cheap option I go to is Frank’s RedHot Buffalo Wing Sauce. The sauce is confirmed vegan! If you don’t have access to this option, you can always replace with your favorite hot sauce.

How long does it keep?

Store both the slaw and the chickpea salad in separate airtight containers and store in the fridge for up to 4 days. If the sauce appears to have thickened too much or dried out during refrigeration, add a tablespoon of water to the chickpeas to loosen them back up.

Can I make this gluten-free?

The buffalo chickpea salad itself is gluten-free. You can keep it gluten-free by serving the salad with gluten-free crackers or in a lettuce leaf to make lettuce wraps. You can also serve this mix in a gluten-free wrap or serve with your favorite gluten-free grains like quinoa or rice and some greens.

Can I make this without yogurt?

Yes! Just sub for an extra 2 tbsp of tahini and add additional water as needed to thin out your sauces. The reason I added yogurt was for a little extra tang, but to also help keep the sauces creamy. If you use all tahini, you may notice your sauces thicken when cooled. You can loosen it back up with a tablespoon of water before serving if needed.

Buffalo Chickpea Salad - Plant Based RD

Description

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.

Ingredients

Scale

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
2–3 tbsp buffalo sauce
Salt and pepper to taste
6 slices of whole what bread

Slaw

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
2–3 tbsp water

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Instructions

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.
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.
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.
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.

Notes

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.