Spice up your mealtime with this vibrant Buffalo Chickpea Salad!
Packed with protein and fiber, it’s a plant-based, heart-healthy option that’s low in saturated fat and high in satisfying flavor.
Quick to prepare, no-cook, and endlessly versatile, this salad works perfectly for sandwiches, wraps, or as a protein-rich snack, making it ideal for busy weekdays or meal prep.
Buffalo Chickpea Salad
Equipment
- Large mixing bowl (1)
- Potato masher or fork (1)
- Knife (1)
- Cutting board (1)
- Measuring cups and spoons (1 set)
Ingredients
- ½ cup vegan mayonnaise homemade or store-bought
- ¼ cup buffalo hot sauce or favorite mild hot sauce
- ½ teaspoon garlic powder
- 45 ounces canned chickpeas drained and rinsed (about 3 cans or 4 cups)
- 2 sticks celery halved and thinly sliced
- ¼ red onion finely diced
- 1 carrot shredded
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh cilantro chopped
- Optional add-ins: 1 cup fresh or frozen corn kernels 1 cup finely diced cucumber
- Optional for serving: toasted bread lettuce or lettuce cups, crackers, carrot or celery sticks
Instructions
- Prepare the Buffalo Dressing: Start by making the creamy buffalo dressing that will coat your chickpeas. In a large mixing bowl, combine the vegan mayonnaise, buffalo hot sauce, and garlic powder. Use a whisk or fork to mix thoroughly until the ingredients are fully blended and the sauce is smooth. Taste the mixture and adjust the spiciness or seasoning as needed—adding more hot sauce for heat or a pinch of salt to balance flavors. Set this flavorful dressing aside while you prep the chickpeas and vegetables.
- Drain and Rinse Chickpeas: Open your canned chickpeas and pour them into a colander. Rinse them thoroughly under cold running water to remove excess sodium and canning liquid. Shake the colander gently to drain completely. Properly rinsed chickpeas ensure a cleaner taste and a better texture in the final salad.
- Mash the Chickpeas for Texture: Transfer the drained chickpeas to the bowl with the buffalo dressing. Using a potato masher or a sturdy fork, mash roughly 75% of the chickpeas, leaving some whole for texture. This creates a balance between creamy coating and a slightly chunky, satisfying bite. Taste the mashed mixture and add a pinch of salt or pepper if desired.
- Chop and Prepare Vegetables: While mashing, prepare your vegetables for maximum flavor and crunch. Thinly slice the celery sticks, finely dice the red onion, and shred the carrot. Chop fresh dill and cilantro carefully, ensuring the herbs are finely minced to release their aroma. These vegetables and herbs not only add texture but also a fresh, vibrant flavor to the salad.
- Combine Vegetables with Chickpeas: Add all the prepared vegetables and herbs to the mashed chickpeas and buffalo dressing. Use a large spoon or spatula to gently fold the ingredients together, making sure every chickpea is coated evenly with the spicy, creamy dressing. At this stage, you can also stir in optional add-ins like corn or cucumber for extra crunch and natural sweetness.
- Taste and Adjust Seasoning: Once all ingredients are combined, taste the salad carefully.Adjust seasoning if necessary, adding more salt, pepper, or a dash of extra hot sauce to achieve your desired flavor intensity. This step ensures the salad is perfectly balanced and customized to your personal preference.
- Serve in Creative Ways: Your Buffalo Chickpea Salad is now ready to enjoy! Spoon it over toasted bread for a sandwich, tuck it into lettuce leaves for a low-carb wrap, or serve as a hearty dip with crackers, carrot sticks, or celery. You can also pair it with grains like quinoa or brown rice for a complete meal. Garnish with extra herbs if desired for an attractive presentation.
- Store Leftovers Properly: If you have leftovers, transfer the salad to an airtight container and refrigerate for up to five days. To maintain the crispness of vegetables like celery or cucumber, store them separately and mix in just before serving. If the dressing thickens during refrigeration, stir in a small amount of vegan mayonnaise or plant-based milk to restore creaminess.
Notes
- Drain and rinse canned chickpeas thoroughly to remove excess sodium and improve texture.
- Roughly mashing the chickpeas keeps a pleasant bite and avoids a mushy texture.
- Adjust the buffalo sauce to taste: add more for extra heat or reduce for milder flavor.
- Fresh herbs like dill and cilantro enhance brightness but can be swapped for parsley or chives if preferred.
- Optional add-ins like corn or cucumber add crunch, sweetness, and extra fiber.
- This salad is naturally vegan and gluten-free; check hot sauce ingredients if serving to sensitive eaters.
Chef’s Secrets For Perfect Flavor
To get the most flavorful Buffalo Chickpea Salad, start with a creamy vegan mayonnaise base and mix it thoroughly with the hot sauce and garlic powder.
Don’t over-mash the chickpeas—leaving some whole creates a more interesting texture.
Fresh herbs like dill and cilantro elevate the flavor, while optional add-ins like corn or cucumber add natural sweetness and crunch.
Taste as you go and season lightly with salt and pepper to enhance the spicy, tangy balance.
Serving Suggestions That Wow Everyone
This versatile salad can be served in many ways. Spoon it over fresh lettuce leaves or in sandwich bread for a protein-packed lunch.
For a lighter option, use it as a filling in lettuce cups or wraps. It also makes a tasty dip for crackers, carrot sticks, or celery.
Pair it with avocado slices or roasted veggies for extra creaminess and nutrition.
The bold buffalo flavor complements mild sides like quinoa or brown rice salads.
Storage Tips To Keep Fresh
Store leftovers in an airtight container in the refrigerator for up to five days.
Keep any crunchy add-ins, like celery or cucumber, separate if you want to maintain their crisp texture.
This salad can also be prepared in advance, making it ideal for meal prep.
If the mixture thickens after chilling, stir in a little extra vegan mayo or a splash of plant-based milk to restore creaminess.
Avoid freezing, as chickpeas may change texture and become too soft.
Frequently Asked Questions
1. Can I make this salad less spicy?
Absolutely! Reduce the buffalo sauce or replace it with a milder hot sauce. You can also add more vegan mayo to tone down the heat while maintaining the creamy texture.
2. Can I use fresh chickpeas instead of canned?
Yes, but fresh chickpeas must be cooked until tender before use. Once cooked, drain and cool them completely. Keep in mind that fresh chickpeas may need slightly more seasoning to match the bold flavor of the original recipe.
3. Is this salad suitable for meal prep?
Definitely! It stores well in the refrigerator for up to five days, making it a great option for prepping lunches or quick dinners. Keep crunchy vegetables separate if you prefer maximum crispness when serving.
4. Can I add other vegetables?
Yes! This salad is flexible—try adding diced bell peppers, shredded cabbage, or roasted sweet potatoes. These additions enhance fiber, flavor, and color while keeping the dish vegan and nutritious.
5. What can I serve it with for a full meal?
Buffalo Chickpea Salad pairs beautifully with whole-grain bread, lettuce wraps, quinoa, or brown rice. You can also enjoy it as a hearty dip alongside crackers, veggie sticks, or baked pita chips for a satisfying plant-based meal.
