Buffalo Chickpea Salad Sandwich

Ingredients

• 3 cups cooked chickpeas (2 15 oz cans)
• 3 roasted red bell peppers - cut into bite-sized pieces
• juice from 1 lemon
• 2 tablespoons to 1/4 cup Buffalo hot sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup olives and capers or just olives - chopped
• packed 1/4 cup dried cranberries - chopped
• 1 large celery stalk - finely chopped
• 1/4 of a red onion - finely chopped
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• handful of herbs of choice like dill, basil, parsley, chives - chopped
• salt and pepper - to taste

Instructions

1. 1

   Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture.

2. 2

   Add the lemon juice, hot sauce, mustard, olive oil, olives/capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor.

3. 3

   Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/tomato slices, or in salads, bowls, etc. Enjoy!