Buffalo Chickpea Salad

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Buffalo Chickpea Salad is a spicy chickpea salad with all the flavors of buffalo wings, only meatless, perfect for lunch!

Buffalo Chickpea Salad
Buffalo Chickpea Salad

This spicy Chickpea Salad is made with canned chickpeas tossed in a creamy, spicy buffalo sauce made with Greek yogurt, Frank’s Red Hot, lemon juice, and Tahini. The chickpeas are then topped with crunchy carrots and celery and sharp, tangy blue cheese. Buffalo flavor is one of my favorites, and I have tons of buffalo recipes on my site. I also love chickpea salad! For variations try my Chickpea Salad with Cucumbers and Tomatoes, Chickpea Avocado Salad, or my Greek Chickpea Salad.

Buffalo Chickpea Lettuce Wraps

You can toss just about anything with buffalo sauce and it will be delicious! This buffalo chickpea salad is easy to make and inexpensive. It’s great for meal prep and easy to double it if you want leftovers.

How To Meal Prep

To meal prep, cook the chickpeas, add in the carrots and celery, and cover the mixture in sauce. Squeeze lemon juice over the remaining carrots and celery. Store the chickpeas and vegetables in separate containers and refrigerate for up to four days.

How to Serve

The serving possibilities are endless with this buffalo chickpea salad. I love it over lettuce to make wraps, but you can eat it so many ways.

  • Lettuce Wraps. Wrap in lettuce – kind of like a salad you can eat with your hands.
  • Tortilla Wraps. Make a buffalo chickpea wrap using your favorite tortilla.
  • Sandwich – Sandwich between your favorite whole grain bread.
  • Appetizer – Use as a dip with tortilla chips or raw veggies, like bell pepper strips and cucumber slices.
  • Right out of the fridge. Eat it as is with a spoon.
  • Make it a Bowl! Make a buffalo chickpea bowl and serve over brown rice or quinoa and add in veggies, like cherry tomatoes and avocados.

Variations:

  • The blue cheese is traditional but can be easily omitted or swapped out for something milder, like gorgonzola if it’s not your thing.
  • Make this salad dairy-free by using dairy-free yogurt and omitting the cheese.

Chickpea Salad with hot sauce, celery and carrots.Buffalo Chickpea SaladBuffalo Chickpea Lettuce Wraps

More Buffalo Recipes You’ll Love:

Buffalo Chickpea Lettuce Wraps
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4.90 from 19 votes
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Buffalo Chickpea Salad

182 Cals 8.5 Protein 27 Carbs 5 Fats
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Meal Prep, Salad, Side Dish
CUISINE: American
Buffalo Chickpea Salad is a spicy chickpea salad with all the flavors of buffalo wings, only meatless, perfect for lunch!

Ingredients

  • 15- oz can chickpeas, drained and rinsed (or 1 1/2 cups cooked)
  • 1/2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 clove garlic, minced
  • 1/3 cup diced carrots, divided (1 large carrots)
  • 1/3 cup diced celery, divided (about 1 large stalks), plus celery leaves for garnish
  • 3 Tbsp Frank’s Red Hot Original
  • 1 Tbsp plain Greek yogurt
  • 1 Tbsp plus 1/2 tsp lemon juice, divided
  • 1/2 Tbsp tahini
  • 1/4 cup crumbled blue cheese, optional
  • Romaine or Bibb leaves for serving

Instructions

  • Heat a large nonstick skillet over medium-high heat and add the oil.
  • Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit.
  • Stir, add the garlic and salt, and cook for a minute more.
  • Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
  • Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
  • In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
  • To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.

Video

Nutrition

Serving: 1/6 of recipe, Calories: 182kcal, Carbohydrates: 27g, Protein: 8.5g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 0.5mg, Sodium: 821mg, Fiber: 6g, Sugar: 2.5g
Keywords: buffalo sauce, chickpea salad recipe, chickpeas

 

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41 comments

  1. I doubled this and it was fantastic. I had broccoli slaw in the fridge that needed to be used so I added that, too. Worked really well and stretched it a little more!

  2. What does the tahini add to the recipe? I’m allergic to sesame, so no tahini for me. Wondering what I can use in its place or if I should just use more Greek yogurt.

  3. Delicious and so easy! I will definitely make this again. It’s also nice to have an option that is vegetarian friendly. My only thing is I combined all of the carrots & celery at the same time as I didn’t feel the need to have it as a topping as well. Thank you!!!

    • I did the same – I didnt need to be all fussy about it 🙂
      I also used garlic powder instead of fresh as I had already finished chopping everything for dinner, which I was prepping at the same time as my lunch for the next day

  4. I make these all the time for a quick protein packed lunch. I usually eat wo large romaine leaves filled with chickpeas (essentially 1/3 of the full recipe), or one stuffed leaf and a cup of smoky veggie chili or other soup, so there’s plenty for a few days.

    I was out of tahini the last time I made this so I added a little more Greek yogurt and lemon juice, and discovered I like the recipe better without tahini.

    Tip that might be handy for those watching salt-intake: Since Frank’s is high in sodium, I use no-salt-added garbanzo beans and omit adding salt to the beans along with the garlic. I’ve found that I don’t miss the extra salt at all, especially when I have a little blue cheese on hand.

  5. I love this. I make it all the time for lunch. 

  6. I used dry chic peas and cooked them in the instant pot with garlic. They came out great.

  7. For meal prep, do you intend this to be reheated or eaten cold? Thanks!

  8. This was excellent. The first time I made it I used non-dairy yogurt and it came out great. The second time I made it I didn’t have any yogurt, so I just added another 1/2 tbsp of tahini, which also worked.