This vegan buffalo chickpea salad sandwich features a nice balance of spicy, savory, sweet and briny, and is made with common pantry/refrigerator staples.
Servings:6 | Calories:272 | Total Fat:6g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 45g
15 %
Fiber 11g
44 %
Sugars 13g
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Cholesterol 0mg
0 %
Sodium 481mg
20 %
Protein 11g
22 %
Calories:
59% Chickpeas
24% Others combined
7% Roasted red bell peppers
7% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to 1/4 cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil 1/4 cup olives and capers or just olives - chopped packed 1/4 cup dried cranberries - chopped 1 large celery stalk - finely chopped 1/4 of a red onion - finely chopped 11 / 2 teaspoon garlic powder 11 / 2 teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste
Directions : View recipe directions on golubkakitchen.com
