Buffalo Chickpea Salad

Make this Buffalo Chickpea Salad when you’re craving bold heat and delicious tangy flavors! It’s an easy, fun, and protein-packed salad you can stuff into sandwiches or pack for a satisfying lunch. Vegan and Gluten-Free.

Course Main

Cuisine American

Diet Vegan

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 350kcal

Author Caitlin Shoemaker

Ingredients

1/2 cup vegan mayo (homemade or store-bought)
1/4 cup buffalo hot sauce*
1/2 teaspoon garlic powder
45 ounce canned chickpeas* (3 cans) drained and rinsed (about 4 cups)
2 sticks celery cut in half and thinly sliced
1/4 red onion fine dice
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

US Customary - Metric

Instructions

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

Video

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!

Nutrition