Spicy Buffalo Chickpea Sandwiches with Blue Corn Chips and Green Salad

Get ready for a flavor-packed vegan dinner that comes together in a flash. These spicy buffalo chickpea sandwiches feature a creamy, zesty filling made from mashed chickpeas, vegan mayo, scallions and Frank’s hot sauce and seasoning. Piled high on crispy toasted sourdough and topped with fresh dressed greens, they’re a satisfying plant-based twist on classic buffalo flavors.

Serve alongside crunchy blue corn tortilla chips and extra salad for a complete meal that’s perfect for busy weeknights. With just 10 minutes of prep and a handful of ingredients, this recipe proves that vegan eating can be both quick and incredibly tasty.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the chickpeas. Place them in a medium bowl and mash with a fork until mostly broken down but still slightly chunky.
2. Thinly slice the scallions, separating white and green parts. Add the white parts to the mashed chickpeas.
3. To the chickpeas, add 4 tablespoons of vegan mayonnaise, the Frank’s Seasoning Blend and Frank’s Hot Sauce (start with half and add more to taste). Mix well. Season with salt and black pepper to taste.
4. In a small bowl, whisk together the remaining 2 tablespoons vegan mayonnaise, white wine vinegar, sugar and a pinch of salt and pepper to make the dressing.
5. Toast the sourdough bread slices until golden and crisp.
6. Toss the baby lettuce with the dressing until evenly coated.
7. Divide the buffalo chickpea mixture evenly between two slices of toast. Top with a handful of dressed greens, then close with the remaining toast slices.
8. Serve the sandwiches with blue corn tortilla chips and any extra dressed greens on the side.

Recipe Tips

FAQ

Can I use regular mayonnaise instead of vegan?

Yes, if you are not strictly vegan, regular mayonnaise works perfectly in this recipe.

What can I substitute for Frank's hot sauce?

Any buffalo-style hot sauce will work. Adjust the amount to your preferred spice level.

How do I store leftovers?

Store the chickpea filling and dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble sandwiches fresh.