Buffalo Chickpea Cutlet Salad

17 Jun

Lunch today was incredible! Leftover chickpea cutlets slathered with buffalo sauce over salad mix, sprouts and cabbage!! YUM-OH!!

The Chickpea cutlets were from the book Veganomicon and they are out of this world! I made a double batch, slathered them in homemade buffalo sauce and threw them in the freezer! Okay so I didn’t throw them, but I placed them oh so nicely for future consumption (today).  I nuked these patties, chopped them up and ate them over a tossed salad with brocco sprouts and shredded red cabbage for some extreme crunch!


Buffalo Sauce

Serves 8

1/4 cup hot sauce
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
2 tablespoons tomato catsup


Combine all ingredients together in a bowl, mixing well until all ingredients are dissolved throughout.  The spice is on the mild side so if extreme heat is what the goal is increase the hot sauce to 1/2 cup while decreasing all other ingredients to 1 and 1/2 tablespoons.



Try these buffalo patties at any cookout on a whole wheat burger bun, with a thick slice of tomato, onion and some fresh butter lettuce and it will be the talk of the town!! Also, make the patties, cut into bite sized pieces and enjoy an instant childhood favorite: “Chicken” nuggets!!  Voila!!


One Response to “Buffalo Chickpea Cutlet Salad”

  1. Ryan Martin November 26, 2010 at 10:05 am #

    We need to make these more!

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