Recipe- Buffalo Chickpea Salad Sandwich With Slaw

Chickpea Salad was one of the first recipes I shared on here, and it remains one of my kids’ favorites. It’s so easy and inexpensive and I always have cans of chickpeas in the pantry! This chickpea salad is a little more grown up, and gets its spiciness from a classic, vegan hot sauce. The added slaw on top balances the heat nicely, but you can make it as spicy or mild as you want. Put it between two slices of toasted bread and you have a quick, delicious sandwich that is also filling. I whipped them up the other night when I badly needed groceries, but had all the necessary ingredients, and it was the perfect late dinner for my husband and me.

Servings: 4


One 15 oz canned chickpeas

1/3 cup chopped celery

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 slices toasted bread

Spring mix (optional)

For sauce:

3 tablespoons Frank’s red hot sauce

1-2 teaspoons apple cider vinegar

2 teaspoons olive oil

For slaw:

1 bag coleslaw mix

3 tablespoons vegan ranch (I like Follow Your Heart)

A few dashes salt and pepper

A few squeezes fresh lime juice


Drain and rinse chickpeas. Add to a large bowl. Mash until most all the chickpeas are mashed, but there are still a few pieces.

Add chopped celery.

In a smaller, separate bowl, whisk ingredients for the sauce.

Add the sauce to the chickpea and celery mixture and mix.

Add garlic powder and salt and mix again. I like to taste it here, adding more seasoning as desired.

In a separate small bowl, place your slaw mixture. Grab your vegan ranch. This is my favorite, premade one.

Mix your ranch, salt, pepper, and lime juice into the slaw.

Toast two slices of bread. It’s best to toast them so the bread doesn’t fall apart.

Lay down a bit of spring mix first, then layer a large scoop of chickpea salad, then a large scoop of the slaw on top of that.

Eat immediately and enjoy the rest for up to 5 days stored in an air tight container.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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