Description
Hey friends, Olivia here—spatula in hand and paprika on my apron. This Buffalo Chickpea Salad is not just a recipe; it’s a texture-packed, plant-powered flavor bomb ready in minutes. Creamy mashed chickpeas, crunchy veggies, and that bold buffalo sauce zing make every bite exciting. Whether tucked in a sandwich, spooned into lettuce wraps, or scooped straight from the bowl, it’s bold, comforting, and totally addictive. Perfect for meal prep, picnics, or impromptu potlucks!
Ingredients
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2 (15 oz) cans chickpeas, rinsed and drained
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½ cup mayo (or vegan mayo, yogurt, or mashed avocado)
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½ cup buffalo sauce (start with ⅓ cup if sensitive to heat)
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3 celery ribs, finely chopped
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¼ red onion, finely chopped
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½ cup shredded carrot
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2 tbsp chopped fresh dill
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2 tbsp chopped fresh parsley
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Salt & pepper, to taste
Instructions
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Mash chickpeas in a large bowl, leaving some chunky bits for texture.
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Mix in mayo and buffalo sauce, starting with less and adjusting to taste.
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Add celery, onion, carrot, herbs. Fold gently to keep the crunch.
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Season with salt and pepper. Add a squeeze of lemon if desired.
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Chill 15–30 mins for flavors to mingle. Serve cold.
Notes
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On toasted bread with lettuce & tomato
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In romaine or butter lettuce cups
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Rolled into wraps with greens
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As a dip with veggies or pita chips
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Over salad for a protein boost
- Prep Time: 10 mins
Nutrition
- Calories: 250cal Per Serving
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g