Bluesday Tuesday — Buffalo Chickpea Flatbreads with Blue Cheese Drizzle
Recipe Type: Main, Appetizer
Cuisine: Vegetarian
Serves: 4 servings
Spicy vegetarian flatbreads with flavorful blue cheese funk that are still plenty refreshing with cucumber and chickpeas to be served all summer long.
  • 4 6" flatbreads
  • ¾ cup cayenne pepper sauce (I used Frank's hot sauce)
  • ½ cup butter
  • 1 can chickpeas, rinsed and patted dry
  • 2.2 oz Castello Traditional Danish Blue Cheese
  • ½ cup mayonnaise
  • 1 Tablespoon white vinegar
  • 2 Tablespoons water
  • Pepper
  • ¾ of a cucumber, peeled and thinly sliced
  • 2 celery stalks, sliced
  1. Place Flatbreads directly on middle oven rack and heat to 400 degrees F.
  2. In a small saucepan, bring the pepper sauce and butter to a low boil. Reduce heat and gently simmer, stirring often, until slightly thick, about 10 minutes.
  3. Meanwhile, in a small bowl, mash Castello Traditional Danish Blue Cheese with a fork until crumbly. Stir in mayonnaise until slightly smooth. Whisk in vinegar until evenly combined. Then whisk in water until sauce drizzles off of a spoon. You may need to add a bit more water. Season with pepper
  4. Add the chickpeas to the sauce and stir to evenly coat.
  5. To serve, evenly distribute the chickpeas onto the flatbreads, topping with the extra buffalo sauce. Add the cucumber and celery. Drizzle with a zigzag of blue cheese drizzle, adding more if needed. Reserve remaining blue cheese drizzle for another use.
Recipe by Honest Cooking at