Buffalo Chickpea Sandwiches
They have everything you love about Buffalo chicken except the chicken!
By Ree Drummond

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
You know me—I'm all about a good Buffalo chicken wrap or a chip loaded with melty Buffalo chicken dip. You simply can't go wrong with the classics (even Buffalo chicken meatballs). But it's always fun to shake things up with something a little different, and bonus points if it's vegetarian, too! That's where these Buffalo chickpea sandwiches come in. Don't let the lack of meat fool you: They're every bit as satisfying as the original versions. The chickpeas are mashed just enough to stay chunky, then tossed with the essentials: Buffalo-style hot sauce, creamy blue cheese, crunchy celery, and tangy dill pickles. Whether you're hosting a game day crowd or whipping up lunch on a Tuesday, these hearty sandwiches are guaranteed to hit the spot. Trust me, you won't even miss the chicken!
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Ingredients
- 2
(15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup
crumbled blue cheese (about 2 ounces)
- 1/2 cup
Buffalo-style hot sauce (such as Frank's)
- 1/4 cup
chopped dill pickles
- 4
green onions, finely chopped
- 2
celery stalks, finely chopped
- 6 Tbsp.
ranch dressing
- 12
slices sourdough bread, toasted if desired
Lettuce, for topping
Directions
- Step 1Mash the chickpeas with a fork or potato masher in a large bowl until creamy but still chunky. Fold in the blue cheese, hot sauce, pickles, green onions, celery, and ¼ cup of the ranch dressing. Spread the remaining 2 tablespoons ranch on the bread.
- Step 2Top half of the bread slices with lettuce and the chickpea mixture, then top with the remaining bread. Cut into quarters.
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