VEGAN BUFFALO CHICKPEA SANDWICH #vegetarian #lunch

VEGAN BUFFALO CHICKPEA SANDWICH #vegetarian #lunch

This wild ox chickpea sandwich shakes my reality! Customary wild ox sauce is made with a "super hot" style vinegar-based cayenne pepper hot sauce blended in with dissolved margarine. By subbing hummus for the margarine we're ready to accomplish a similar richness and furthermore nix the requirement for mayo!

The hot sauce spiked hummus keeps the destroyed chickpeas and veggies together (practically like a chicken or fish plate of mixed greens) and conveys a decent kick as well.We served ours up nearby some celery sticks with farm for plunging and scaled down pretzels. You could also combine this cheeky sandwich with a cup of soup, chips, crisp natural product, or a side plate of mixed greens.

Preparing make-ahead snacks for the week? The chickpea serving of mixed greens itself can be kept in a sealed shut compartment for a few days in the ice chest, ideal for scooping onto sandwiches throughout the entire week!

Also try our recipe Spinach and Artichoke Melts

VEGAN BUFFALO CHICKPEA SANDWICH #vegetarian #lunch #breakfast #healthy #plantbased

This scrumptious veggie lover Bison Chickpea Sandwich is prepared to step up your sandwich game! This plant-based powerhouse includes a fiery crushed chickpea plate of mixed greens and enough veggies to satisfy your mom.

Ingredients
FOR THE SANDWICH

  • Angelic Bakehouse Sprouted Whole Grain 7-Grain Bread
  • leafy greens (I used arugula)
  • buffalo chickpea salad (recipe below)
  • red cabbage or thinly sliced red onion

BUFFALO CHICKPEA SALAD

  • 15 oz canned chickpeas (drained + rinsed)
  • 3 stalks green onion
  • 2-3 stalks celery
  • 1/4 cup shredded carrots
  • 1-2 jalapeno peppers
  • 1/4-1/3 cup plain hummus
  • 2 TBSP “red hot” style hot sauce plus extra to taste
  • 1/4 tsp salt
  • 1/8 tsp pepper

TASTY SANDWICH SPREAD OPTIONS

  • mayo (vegan or regular)
  • mashed avocado
  • hummus


Instructions

  1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher and/or fork until texture appears flaked, almost like tuna salad. To make things even easier, break out the food processor and pulse a few times to coarsely mince chickpeas.
  2. Next chop your green onion, celery, and shredded carrots. If you're not using pre-shredded carrots you can grate them using a box grater then chop into little pieces)
  3. Remove the stem of the jalapeƱos and cut in half. Scrape out the seeded center of each half. Feel free to add some of the seeds back in for a spicier sandwich.
  4. Add to the bowl with your chickpeas and veggies, then season with red hot sauce, salt, and pepper. Add hummus (plus any extra to taste) and stir well to coat.
  5. Lightly toast your Angelic Bakehouse Sprouted 7-Grain Bread or simply leave fluffy if preferred. Add sandwich spread of choice and top with buffalo chickpea salad.
  6. If topping your sandwich with red onion, just slice it super thin and pile it on. If using red cabbage or slaw mix, your can lightly dress it with a little oil and vinegar and season to taste.
  7. Add leafy greens, cabbage or red onion, and any extra veggies your heart desires. Enjoy!


Read more our recipe : Keto Flour Tortillas

For more details : https://bit.ly/31SnCuc

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