Buffalo Chickpea Salad

• servings: 3 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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

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

Directions

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.