1 (15 oz) can chickpeas, rinsed and drained well

1/4 cup red onion, finely diced

1/2 bell pepper, finely diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 clove garlic, grated

2 tbsp unsweetened plain plant-based yogurt

2 tbsp good quality tahini

Juice of 1/2 lemon

2–3 tbsp buffalo sauce

Salt and pepper to taste

6 slices whole wheat bread

1 1/2 cups cabbage, shredded

2 medium stalks celery, thinly sliced

Juice of 1/2 lemon

2 tbsp tahini

2 tbsp unsweetened plain plant-based yogurt

1 tbsp nutritional yeast

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp dry dill

1/2 tsp dry parsley

2–3 tbsp water

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In a bowl, mash chickpeas with a fork, leaving some chunks for texture.
Add red onion, bell pepper, smoked paprika, ground coriander, garlic, yogurt, tahini, lemon juice, buffalo sauce, and salt. Mix well. Add small splashes of water if needed to adjust consistency.
Taste and season with more salt and pepper if desired. Set aside.
In another bowl, whisk together tahini, yogurt, lemon juice, nutritional yeast, garlic powder, onion powder, dill, and parsley until thick. Add water to thin slightly.
Stir in cabbage and celery until fully coated with dressing.
Assemble sandwiches by layering chickpea salad on a slice of bread, topping with slaw, and closing with another slice. Serve immediately.

Use hot sauce instead of buffalo sauce for a different heat profile.
Add sunflower seeds or sesame seeds for extra crunch.
Serve as a wrap, on toasted bread, or in lettuce cups for a lighter option.
Swap vegan mayonnaise for yogurt for a richer dressing.
Add avocado or tomato for extra freshness.
Store chickpea salad and slaw separately in airtight containers in the refrigerator for up to 3 days.