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Buffalo Chickpea Salad Recipe

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4.1 from 8 reviews

Buffalo Chickpea Salad is a quick and flavorful vegan dish featuring mashed chickpeas tossed in a tangy buffalo mayo dressing with fresh vegetables and herbs. Perfect for sandwiches, dips, or salads, this nutritious recipe combines spicy, creamy, and crunchy textures for a satisfying meal or snack.

Ingredients

Dressing

  • 1/2 cup vegan mayo (homemade or store-bought)
  • 1/4 cup buffalo hot sauce
  • 1/2 teaspoon garlic powder

Salad

  • 45 ounces canned chickpeas (3 cans), drained and rinsed (about 4 cups)
  • 2 sticks celery, cut in half and thinly sliced
  • 1/4 red onion, finely diced
  • 1 carrot, shredded
  • 2 tablespoons chipped fresh dill
  • 2 tablespoons chopped fresh cilantro

Optional Add-ins

  • 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. Make the Buffalo Mayo: In a large bowl, whisk together the vegan mayo, buffalo hot sauce, and garlic powder until the mixture is smooth and well combined.
  2. Mash the Chickpeas: Add the drained and rinsed chickpeas to the bowl. Use a potato masher or fork to roughly mash about 75% of the chickpeas, leaving some whole for texture, adjusting to your preference.
  3. Mix the Salad: Stir in the thinly sliced celery, finely diced red onion, shredded carrot, chopped fresh dill, and chopped fresh cilantro. Mix thoroughly so the buffalo mayo dressing coats all ingredients evenly. Add salt and black pepper to taste if needed.
  4. Serve: Enjoy the Buffalo Chickpea Salad as is, spread on toasted bread for 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.

Notes

  • Adjust the amount of buffalo hot sauce to control the spice level.
  • Feel free to add the optional corn and cucumber for extra texture and flavor.
  • This salad keeps well in the fridge for up to 5 days, making it great for meal prep.
  • Serve on toasted bread, crackers, or in lettuce cups for variety.
  • Use vegan mayo to keep this recipe fully plant-based.

Find it online: https://recipeplenty.com/buffalo-chickpea-salad-recipe/