Buffalo Chickpea Salad Sandwich
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Buffalo Chickpea Salad Sandwich

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!

Tags:
Quick
Allergens:
Mustard
•Egg
•Milk
•Soy
•Wheat
•Sulphites

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.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories690 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber11 g
Protein18 g
Cholesterol60 mg
Sodium2470 mg
Trans Fat1 g
Potassium700 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Large Non-Stick Pan
•Measuring Spoons
•Potato Masher
•Medium Bowl
•Small Bowl

Cooking Steps

Prep
1

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.

Make chickpea mixture and chive ranch
2

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.

Make cabbage slaw
3

Combine cabbage slaw and half the chive ranch in another medium bowl. Season with salt and pepper, then stir to combine

Finish and serve
4

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!)