Buffalo Chickpea Salad Sandwich
Serves 2 | with Chive Ranch Slaw
Spicy, tangy and oh so easy to make, this veggie version of the pub classic doesn't skimp on flavour and comes complete with a creamy chive ranch slaw for extra crunch!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
4 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
170 g
Coleslaw Cabbage Mix
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice chives. • Drain, then rinse chickpeas. Pat dry with paper towels. • Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl to melt. Add chickpeas and cook, stirring occasionally until starting to crisp, 5-7 min. • Remove pan from heat and stir in hot sauce and 1/2 tsp sugar. Season with 1/4 tsp garlic salt and 1/4 tsp pepper, then stir to combine.
Meanwhile, to a small bowl, add sour cream, mayo, chives, 1/4 tsp garlic salt and 1 tsp white wine vinegar. Season with pepper, then stir to combine. • Transfer chickpeas to a medium bowl and roughly mash into a rustic texture using a potato masher or back of a fork.
Combine cabbage slaw and half the chive ranch in another medium bowl. Season with salt and pepper, then stir to combine
Halve buns. Place in the toaster and toast until golden-brown. • Spread remaining chive ranch over top and bottom buns. • Spoon buffalo chickpea mixture onto bottom buns, then stack with cabbage slaw. • Close with top buns. (TIP: Any remaining chickpea and slaw mixture can be saved and used for a future lunch!)