Buffalo Chickpea Pita Sandwiches

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Author: Anna-Marie Walsh


  • 1 15- ounce can chickpeas, rinsed and drained
  • 3 tbsp Tabasco sauce, or other brand of your choice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 2 tbsp finely minced celery
  • 4 tbsp Vegan Blue Cheese Dressing
  • 4 cups romaine lettuce leaves, washed and chopped
  • 2 pita bread rounds, sliced in half
  • 2 tbsp finely chopped fresh parsley


  1. To a medium bowl combine the Tabasco sauce, olive oil and garlic powder and mix well. Add the chickpeas and toss or stir to coat with the sauce.
  2. Preheat a skillet or saucepan and add the chickpeas. Saute over medium heat for about 5 minutes, stirring frequently. Remove from the heat.
  3. In another bowl, add the lettuce and blue cheese dressing together until the lettuce is coated well. You may need to use a little more dressing if the lettuce leaves are not coated enough.
  4. Carefully pop open the pita halves, and stuff the pitas with the blue cheese lettuce. Use about 1 cup of lettuce per pita half.
  5. Mix the celery and parsley into the slightly cooled chickpea mixture and spoon the chickpeas into the pita bread, on top of the lettuce.
  6. Serve immediately.