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Buffalo chickpea salad in a sandwich with lettuce on a small plate, on a marble background

Buffalo Chickpea Salad


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 4 1x
  • Category: Main
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan & Gluten-Free.


Ingredients

  • 4 cups (665 g) cooked salt-free chickpeas*
  • 1/2 cup (60 ml) Homemade Vegan Mayo (or store-bought)
  • 1/4 cup (60 ml) buffalo hot sauce*
  • 3 large ribs celery, thinly sliced
  • 1/4 red onion, diced
  • 1 carrot, shredded
  • 2 tablespoons chipped fresh dill
  • 2 tablespoons chopped fresh cilantro
  • Add-ins (optional): 1 cup fresh or frozen corn kernels , 1 cup finely diced cucumber
  • For serving (optional): toasted bread, lettuce or lettuce cups, crackers, carrots and/or celery sticks

Instructions

  1. Buffalo Mayo: place the mayo and hot sauce in a large bowl and whisk until combined.
  2. Mash the Chickpeas: Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.
  3. Mix It Up: toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.
  4. Serve: serve as-is, in a sandwich, or as a hearty “dip” with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.

Notes

  • If you are using canned chickpeas, make sure to drain and rinse them well
  • Buffalo hot sauce is a common hot sauce in the US, usually with the brand “Franks.” If you don’t live in the US, you can use your favorite mild hot sauce instead for a fun twist!