Easy vegan buffalo chickpea salad combines zesty buffalo sauce and tofu mayo for extra protein. Shredded carrot, red onion, and celery add a satisfying crunch to buffalo chickpea sandwiches that are ready in under 10 minutes.
A busy week calls for an easy lunch! And it doesn't get much simpler than this recipe featuring buffalo sauce which does the heavy lifting in terms of flavor.
Chickpea salad has long been my go-to for meal prep because there's no cooking involved. Using spicy buffalo wing sauce breaks up the routine and is a favorite for parties!
Enjoy these buffalo smashed chickpeas with a spoon or piled onto toasted sourdough bread. For a gluten-free option, double the chickpea power and wrap it up in a homemade chickpea flour tortilla.
Ingredient Notes
You will need these simple ingredients to make buffalo chickpea salad:
Smashed chickpeas are the base for this vegan "chicken" salad. Use canned chickpeas or cook them from dried.
Shredded carrot, chopped celery, and chopped red onion add freshness. It's also great with bell peppers!
Chickpea salad isn't complete without vegan mayo. I used silken tofu mayo to add extra protein but store bought works great as well.
Buffalo sauce adds all the flavor to this recipe, so you don't need extra spices. For quick preparation, I used Frank's RedHot Buffalo Wings Sauce, which happens to be vegan (not all store bought are vegan friendly). You could also use homemade buffalo sauce.
The recipe card below includes the full list of ingredients + instructions.
How to Make Buffalo Chickpea Salad
- Smash chickpeas with a potato masher or a fork until they are broken up to your desired consistency.
- Add the remaining ingredients to the bowl of smashed chickpeas.
- Give everything a good mix so all the ingredients are evenly distributed. Taste it and add more buffalo sauce or a touch of salt, if desired. Enjoy!
If you prepared the chickpeas from dried, you may want to add a touch of salt depending on how much you used while brining and cooking.
Make It High Protein
For a satisfying and filling lunch, it's super easy to get this meal up to 20 to 30 grams of protein.
My favorite sourdough bread adds 4 grams of protein per slice, I usually use 2 to make buffalo chickpea salad sandwiches.
I lather on 2 tablespoons of tofu mayo for another 2 grams of protein. Sometimes for a cheesy twist I'll add nutritional yeast to the chickpea mix.
And no meal is complete without a little treat. I like to make up some high-protein desserts to enjoy all week long. Some of my favorites that store well in the fridge are chickpea cookie dough truffles and chocolate covered chickpeas.
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Easy Vegan Buffalo Chickpea Salad
Ingredients
- 3 cups cooked chickpeas 2 cans
- ½ cup tofu mayo
- ¼ cup buffalo sauce
- ½ cup celery 2 ribs, finely chopped
- ½ cup red onion ½ onion, finely chopped
- ½ cup carrot 1 carrot, shredded
Serving Suggestions
- sourdough bread
- chickpea flour tortillas
Instructions
- Mash 3 cups cooked chickpeas with a fork or potato masher until it reaches your desired texture. I usually try to mash the majority of the chickpeas but you can leave some whole.
- Add ½ cup tofu mayo, ¼ cup buffalo sauce, ½ cup celery, ½ cup red onion, ½ cup carrot to the bowl of mashed chickpeas.
- Thoroughly combine all the ingredients. Taste it and add more buffalo sauce if you want it to be extra spicy.
- To make sandwiches serve on a toasted piece of bread. Or serve with carrots, celery, and crackers. Enjoy!
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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