Easy Vegan Buffalo Chickpea Salad
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.
Servings: 4 servings (1 cup each)
Calories: 248kcal
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!
If you prepared chickpeas from dried, you may want to add a touch of salt depending on how much you used while brining and cooking.
Notes
Storage: Store buffalo chickpea salad in an airtight container in the fridge for up to 5 days. Make sure to give it a mix just to reincorporate all the ingredients in case they separate. I find this is more necessary with homemade tofu mayo than with store bought vegan mayo.
Nutrition
Serving: 1cup | Calories: 248kcal | Carbohydrates: 40g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 560mg | Potassium: 521mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2777IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 4mg
