Buffalo Chickpea Salad Sandwich (vegetarian, low cal & low fat!)

Buffalo Chickpea Salad Sandwich (vegetarian, low cal & low fat!)

aHey there!  This recipe takes about 5 minutes to toss together, and it should keep for at least 4 days.  This is a good alternative to buffalo chicken or a spicy snack –this has flavor and crunch, but it’s made much lighter.  You can eat it alone (as I do with chicken salad), make it into a sandwich, or use it as a dip.  It’s got lots of fiber and protein from the chickpeas and yogurt, and virtually no fat. 

I like to mash up the chickpeas somewhat.  I like the different textures, and it helps the salad stay together.  I use a fork and just mash them until it looks about half mashed.


Total Time:  5 minutes

Serves:  6 big portions

Difficulty Level:  Easy



2 cans of chickpeas, drained and rinsed

1 cup non-fat plain Greek yogurt

2 celery stalks, chopped small

2-4 tablespoons Buffalo Sauce (I like Sweet Baby Ray’s)

2 tablespoons dry ranch seasoning



  1. Add the chickpeas to a large bowl. Use a fork to mash up about half of them.
  2. Add the yogurt, celery, buffalo sauce, and ranch seasoning. Stir gently to combine.  Serve immediately, or keep it refrigerated for up to 4 days.