Vegan Spicy Buffalo Chickpea Sandwiches
with Blue Corn Tortilla Chips & Green Salad
This week, the humble chickpea is transformed into a bold and hearty vegan dinner idea sure to evoke the zestiest of game days—in just 10 minutes! Mashed chickpeas are combined with vegan mayo, zippy scallions, and Frank’s Seasoning and Hot Sauce for a hot-and-spicy filling with a perfectly creamy texture (hello, Buffalo!). It’s loaded onto crisp toasted sourdough and topped with a heap of crisp dressed greens. Crunchy blue corn chips and any extra salad come along for this dinner ride.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
2 unit
Scallions
1 unit
Baby Lettuce
4 slice
Sourdough Bread
(Contains Soy, Wheat)
6 tablespoon
Vegan Mayo
¼ ounce
Frank's Seasoning Blend
1 unit
Frank's Hot Sauce
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
5 teaspoon
White Wine Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Trim root end from lettuce; roughly chop. • Toast bread until golden.
• Place chickpeas in a medium bowl; mash with the back of a fork until about half the chickpeas are smooth (leave some larger chickpea pieces for texture-packed bites!). Stir in scallion greens, mayonnaise, Frank’s Seasoning Blend, and Frank’s hot sauce until combined. (Use less Frank’s Seasoning Blend and hot sauce if you prefer less heat!)
• In a large bowl, combine half the vinegar (all for 4 servings), a large drizzle of olive oil, and a big pinch of sugar (we used ½ tsp; 1 tsp for 4). • Add lettuce and toss to coat; season with salt and pepper.
• Divide chickpea filling between half the toasted bread slices; top each with a handful of green salad. Close sandwiches; halve crosswise. • Divide sandwiches between plates. Serve with tortilla chips and remaining green salad on the side.
