Pioneer Woman Buffalo Chickpea Sandwiches

Pioneer Woman buffalo chickpea sandwiches turn mashed chickpeas, blue cheese and Buffalo hot sauce into a hearty, chunky vegetarian sandwich in 15 minutes. Try this easy meatless lunch for game day or tailgate parties, since it's no-cook, kid-friendly and simple to make for a crowd.

Mash the chickpeas only until creamy but still chunky, because that texture is what makes the filling feel like shredded chicken. Mash them to a smooth paste and you get a mushy spread that slides right out of the bread.

Folding in chopped dill pickles and celery gives the filling the tangy crunch that Buffalo chicken salad usually gets from meat and dressing. Spreading ranch on the bread itself also keeps each slice from going soggy, so the sandwiches hold up on a platter.

Pioneer Woman Buffalo Chickpea Sandwiches

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

1059

kcal

Chunky mashed chickpeas get tossed with blue cheese, hot sauce, pickles and celery, then piled onto toasted sourdough with crisp lettuce. The ranch-spread bread keeps every bite creamy while the filling stays hearty and a little crunchy.

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
  

• 1/2 c. crumbled blue cheese (about 2 ounces)
  

• 1/2 c. Buffalo-style hot sauce (such as Frank's)
  

• 1/4 c. chopped dill pickles
  

• 4 green onions, finely chopped
  

• 2 celery stalks, finely chopped
  

• 6 tbsp. ranch dressing
  

• 12 slices sourdough bread, toasted if desired
  

• Lettuce, for topping
  

Directions

• Mash the chickpeas: Add the 2 cans of drained and rinsed chickpeas to a large bowl and mash with a fork or potato masher. Stop when they're creamy but still chunky, so the filling keeps some bite.
• Mix the filling: Fold in 1/2 cup crumbled blue cheese, 1/2 cup Buffalo-style hot sauce, 1/4 cup chopped dill pickles, 4 chopped green onions and 2 chopped celery stalks. Then stir in 1/4 cup of the ranch dressing until everything is coated evenly.
• Spread the bread: Toast the 12 sourdough slices if you like a sturdier sandwich. Then spread the remaining 2 tablespoons ranch over the bread, which adds creaminess and helps block moisture from the filling.
• Build the sandwiches: Top half of the bread slices with lettuce and a generous scoop of the chickpea mixture. Then close each one with a second slice of bread.
• Cut and serve: Cut each sandwich into quarters so they're easy to pick up. Serve right away while the bread is still crisp.

Tools for this recipe

• OXO Good Grips nylon potato masher, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the blue cheese for something else?

Crumbled feta or shredded sharp white cheddar works if blue cheese isn't your thing, though you'll lose some of that classic Buffalo tang. You can also add a bit more ranch to keep the filling creamy.

How long do these chickpea sandwiches keep?

The filling keeps in an airtight container in the fridge for about 3 days, but the assembled sandwiches get soggy quickly. Store the filling separately and build the sandwiches right before you eat.

Can I make the filling ahead for a party?

Yes, mix the chickpea filling up to a day ahead and keep it covered in the fridge. Then toast the bread, spread the ranch and assemble when guests arrive, so everything stays fresh and crisp.

What can I use if I don't have a potato masher?

A fork does the job just fine, and so does the back of a sturdy spoon. You could also pulse the chickpeas a few times in a food processor, but go easy so they stay chunky.

What's the most common mistake with this recipe?

Mashing the chickpeas too smooth is the big one, since the filling then turns pasty instead of hearty. Use the hot sauce gradually if you're sensitive to heat, because Buffalo sauce can overpower the other flavors.