Buffalo Chickpea Salad Sandwich
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
4 cs
Sauce piquante
(Peut contenir Crustacés, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Sulfites)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
7 g
Ciboulette
1 pièce(s)
Crème sure
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
170 g
Mélange pour salade de chou
Pas inclus dans votre livraison
½ cc
Sucre*
0.13 cc
Poivre*
2 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- 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 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 coleslaw cabbage mix and half the chive ranch in a 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!)