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buffalo chickpea sandwich



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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4


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Step 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.

Step 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)

Step 3

Remove the stem of the jalapeños 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.

Step 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.

Step 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.

Step 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.

Step 7

Add leafy greens, cabbage or red onion, and any extra veggies your heart desires. Enjoy!

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