Fact: Vegetarian food can be every bit as protein-packed as its omnivorous kin. Veggie and the Beast bloggers Katie Parker and Kristen Smith’s loaded new cookbook is an ode to vegetarian food with rib-sticking heartiness, and this spin on the Buffalo-chicken sandwich is no exception. Ready for lunch?
Buffalo wraps and sandwiches are one of our go-to restaurant choices. When we’re at home, I like making a vegetarian version so that we both can enjoy the Buffalo goodness. These sandwiches are spicy, tangy, quick to put together, and versatile—if you don’t like tomatoes or basil, add other veggies. I like to eat these grilled, but they’re also tasty when eaten cold and filled with crisp romaine.
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/4 cup 2% plain Greek yogurt
- 1 tablespoon buffalo sauce
- 1/4 cup crumbled goat cheese
- 1 teaspoon dried dill
- 2 cloves garlic
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 - 1/4 teaspoon cayenne
- 1 tablespoon olive oil
- 1/4 red onion, diced
- 8 slices whole-wheat bread
- 2 medium tomatoes, sliced
- basil leaves (optional)
- In a large bowl, use a fork to smash the garbanzo beans.
- In a food processor, combine the yogurt, Buffalo sauce, goat cheese, dill, garlic, Dijon and all of the spices.
- Process until smooth.
- Add the oil while the processor is running.
- Pour the yogurt sauce into the bowl with the beans, and mix in the onion.
- Stir until combined.
- Divide the Buffalo-chickpea salad among four slices of bread.
- Top with tomatoes, basil and the remaining bread.
- Eat cold or grill in a panini press.
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