Buffalo Chickpea Salad Melt

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 480
Protein 19g
Fat 17g
Carbs 70g
Total Time


Buffalo Chickpea Salad Melt


Buffalo Chickpea Salad Melt
Ingredients for 5 servings

  • 2 cans (30oz/850g) no salt added canned garbanzo beans, drained
  • 2 celery stalks, finely diced
  • 2 green onion stalks, diced
  • 1 large carrot, grated
  • 4 tablespoons vegan mayo
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons The Fit Cook Green Chile Lime blend (Substitute: 2 teaspoons cumin)
  • 1 1/2 tablespoons The Fit Cook Everyday blend (Substitute: 2 teaspoons garlic powder + 1 teaspoon onion powder)
  • 4 tablespoons buffalo hot sauce
  • sea salt &  pepper to taste
  • Melt
    • 5 slices sourdough bread
    • 5 slices vegan mozzarella (or your choice of cheese)
    • green onion for garnish
  1. Add chickpeas to a large mixing bowl and mash them up using a fork.  This will take significant time.  As a time-saver, use an immersion blender or pulse blend the chickpeas in a food processor or blender until they are ROUGHLY chopped, NOT smooth like hummus.
  2. Add in the rest of the ingredients and fold everything together until chunky, yet smooth and well mixed.
    Buffalo Chickpea Salad Melt
    Enjoy this with crackers, a side to a salad or as a Buffalo Melt!
  3. Toast a slice of sourdough.   Add a serving of chickpea salad.  Add a slice of vegan cheese on top.  Place in the oven to melt the cheese for 3 – 5 minutes, then enjoy!
    Buffalo Chickpea Salad Melt Buffalo Chickpea Salad Melt

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