Vegan Spicy Buffalo Chickpea Sandwiches
with Blue Corn Tortilla Chips & Green Salad
- Soy
- Wheat
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.
Ingredients
1 unit
Baby Lettuce
1 unit
Chickpeas
1 unit
Frank's Hot Sauce
1.5 ounce
Blue Corn Tortilla Chips
5 teaspoon
White Wine Vinegar
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
¼ ounce
Frank's Seasoning Blend
6 tablespoon
Vegan Mayonnaise
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, spicy Buffalo taste; some found it bland and added extra hot sauce or seasonings.
- Ease of prep: Quick and easy to make, with simple steps that come together fast 🎉.
- Suggestions: Consider serving in a pita pocket or wrap for easier eating; add celery or tomatoes for crunch.
- Portions: Some felt the chips and simple salad weren't substantial enough as sides for a full meal.
- Texture: Mashing chickpeas can be tricky; leave some whole for varied texture in each bite.
Reviews from our home cooks
I pulled this out of the fridge. I was wondering why I ordered it. Must be the blue chips, IDK. Anyway, I wasn't feeling up for a sandwich, I already had toast with breakfast. So I whipped the sandwich filling together and ate it like a dip with the chips. I was extremely surprised by the delicious flavors created with HelloFresh's recipe. Yum. I mean really Yum. Thank you, this opens a whole new food group for me.
I was worried about the vegan Mayo but it was actually a nice blend that complimented the buffalo sauce well. Nice dish - would have again, maybe with some cheese.
I left out most of the spice mix and all of the hot sauce cause I was hoping the kids would like it. They didn't. The bread was beautiful and the adults liked the whole thing. I would like to know what the vegan mayo is made from.
The 'green salad' needed some more variety, so we added the extra scallion whites as well as our own home-grown cherry tomatoes.
This was AMAZING. I definitely want to make it again. I could have done without the salad.
Too spicey if i had used all the spice, but i just added a little, so the taste was perfect
One of our favorites so far! So much flavor. A bit messy, but have a fork ready and you will be fine!
This was yummy! I didn't even use half of the Mayo provided and it was definitely plenty.
Nothing I would have ever thought to make myself but definitely going on my rotation now
As written, there is entirely way too much mayo in this dish. I wish I would have followed my gut and started out using only half. Even though I rinsed and patted my chickpeas dry, the end product ended up being very runny, too runny for a sandwich, and the mayo flavor over took the seasoning blend and hot sauce. I ate my follow up "sandwich" open faced, because it would just run out the sides otherwise. I think this has great potential but the amount of mayo dragged this dish down.
