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Buffalo chickpea sandwich on table with hot sauce.
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5 from 4 votes

Buffalo chickpea sandwich with vegan blue cheese

Here's an easy lunch that's packed with protein and a punch of spicy flavor. This hearty vegan sandwich combines chickpeas with buffalo sauce. Then it's finished on a toasted bun with vegan blue cheese dressing to cool & balance the heat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sandwich
Cuisine: American, Vegan
Keyword: buffalo sauce, chickpea recipe
Servings: 4 people
Calories: 360kcal
Author: Cadry Nelson

Ingredients

For the buffalo chickpea sandwich

  • 1 teaspoon organic canola oil or other neutral-flavored oil
  • ¼ cup chopped onion
  • 1 clove garlic minced
  • 1 ½ cups chickpeas or a drained 15 ounce can
  • 3 Tablespoons Frank's Red Hot Sauce or your preferred hot sauce
  • 1 Tablespoon non-dairy butter
  • ¼ teaspoon granulated onion
  • 4 hamburger buns toasted and/or warmed

For the vegan blue cheese dressing

Instructions

To make the buffalo chickpea sandwich

  • Bring a large non-stick skillet to a medium heat with oil. Add onions and garlic. Saute a couple minutes, until fragrant.
  • Add the drained chickpeas to the skillet. Saute a few minutes more to warm the chickpeas. Mash them a little with a fork, so that they will stay on a bun easier.
  • Add the hot sauce, non-dairy butter, and granulated onion to the skillet. Use a spatula to make sure everything is evenly combined. Cook for a few more minutes to allow the chickpeas to absorb the sauce. Then remove from heat.
  • Put a few generous dollops of the buffalo chickpeas on toasted or warmed hamburger buns. Top with vegan blue cheese dressing, and serve right away.

To make the vegan blue cheese dressing

  • In a bowl, combine the crumbled tofu, vegan mayonnaise, 1 teaspoon non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and pinch of salt.
    The dressing shouldn't be too liquidy, because you want it to hold on a sandwich. However, if you'd like a runnier dressing, add the additional teaspoon of non-dairy milk.
    Taste for seasonings and adjust if necessary. Move dressing to refrigerator until ready to use.

Notes

I like to use Frank's Red Hot Sauce, because I think that's the quintessential buffalo flavor. But feel free to use whatever vinegar-based hot sauce you like.
To warm the hamburger buns, you can either toast them in a dry skillet cut side down for a couple minutes, warm them for about 30 seconds in the microwave, or pop them into the air fryer at 400 degrees for a couple minutes.
For the tofu, I like to use super firm tofu in vacuum packaging, because it's not packed in water. You can use water-packed tofu, but you may want to press it first. (Here's how to press tofu.)

Nutrition

Calories: 360kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 678mg | Potassium: 272mg | Fiber: 6g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 4mg