Add chickpea salad masala with it Buffalo Chickpea Wraps Loaded with veggies and dressed in a light vegan buffalo dressing. Served cold or pan-fried, this buffalo chickpea salad recipe can be eaten in a wrap, a bowl, or as a salad.
If you like buffalo sauce, try the buffalo chickpea wrap. Buffalo sauce is a fancy version of hot sauce with a little kick. So, if you like a little spice and love sandwich wraps, this buffalo chickpea wrap recipe is right up your alley. But if you want to avoid eating bread, this buffalo chickpea salad recipe tastes great in a bowl.
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Despite their differences, my family loves spicy food and any dish with buffalo sauce is a hit in my house! Instead of making my usual chickpea tuna salad, I chose to jazz it up a bit with some vegan buffalo sauce and some extra veggies and love.
Please note that traditional buffalo sauce contains butter, so please look for vegan buffalo sauce made without butter. Of course, I love making homemade buffalo sauce.
Homemade Buffalo Sauce Ingredients
- Raw cashews: If you don’t have a high-speed blender, soak raw cashews in water overnight. Or, for a quick and easy way to soften cashews, boil them in water for 10 minutes, drain, and then add to the blender.
- Water: Water thins out the buffalo sauce.
- Apple Cider Vinegar: Apple cider vinegar provides acidity and tanginess to the buffalo sauce.
- Red Chilli Hot Sauce: I used Noble Made by New Primal. Whenever hot sauce or spices are added to a recipe, I recommend adding a small amount and adjusting for individual preference. I love spicy food, but not everyone shares my spiciness.
- Maple Syrup: Maple syrup softens the taste by adding sweetness.
- I willow: Soy sauce provides and umami flavor.
- Lemon Syrup: I like to use fresh lime juice whenever possible.
- Garlic Powder: Garlic powder gives depth and warmth to the sauce.
- Smoked Paprika: Smoked paprika gives the sauce a smoky kick.
Just mix and BAM oil-free buffalo sauce. For those who prefer a more simple version or a nutty version, here are my suggestions.
Substitute buffalo sauce ingredients
- Choose silken tofu, white beans or unsweetened, unflavored plant-based yogurt for nut-free options.
- Or, choose sunflower seeds instead of cashews.
- If you prefer a mild buffalo sauce, you can skip the hot sauce.
- Substitute apple cider vinegar in rice vinegar recipes.
- Substitute maple syrup for date syrup or agave nectar.
- Tamari or liquid aminos provide a gluten-free alternative to soy sauce.
- For those who prefer less sodium, try low-sodium soy sauce.
- Bottled lime juice works well if fresh lime juice is not available.
- Regular paprika works well in this buffalo sauce with a less smoky flavor.
As far as store-bought vegan brands, I like these:
As a side note, if you make your own buffalo sauce, remember that buffalo is hot! However, there are milder versions of buffalo sauce, so taste as you make it.
Because the buffalo chickpea wrap dressing is mixed with vegan cashew mayo, the spice level is mild. So, if you like a little more heat, adjust the dressing by adding a little more buffalo sauce to the desired heat level.
Buffalo Chickpea Salad Dressing
- Buffalo sauce: Make homemade buffalo sauce or choose a bottled vegan brand.
- Vegan May: I make vegan cashew mayo or choose a store-bought brand. Nut-free options are provided.
Once the dressing is mixed and chilled in the refrigerator, it’s time to make the buffalo chickpea salad.
How to make Buffalo Chickpea Salad Recipe
First, lightly process the canned chickpeas in a food processor. Since the recipe only calls for one can of chickpeas, I used my mini Cuisinart food processor. Although it takes longer to mash the chickpeas with a fork, this method also works.
But be sure to avoid over-grinding the chickpeas. To do this, instead of mixing pulses, and leave some whole or partially mashed chickpea powder.
Then scrape the mashed chickpeas into a large bowl and combine the other ingredients.
Buffalo Chickpea Salad Ingredients
- Canned chickpeas: Drain the chickpeas and reserve the aquafaba for making other recipes.
- Red Onion: Red onions are sweet but sour and flavorful.
- Red Chilli Bell: The red bell peppers in this sandwich wrap are sweet, vibrant and flavorful.
- Celery: Celery gives a fresh crunch to buffalo chickpea salad.
- Carrots: Carrots are crunchy but a sweet contrast to the spiciness.
- Parsley: Parsley gives the salad a fresh herbal flavor.
- Lavash Bread: Lavash bread is oil-free and makes a great sandwich wrap.
- Preferred Green: I used a combination of power greens, kale, collard greens, spinach and arugula
Substitute buffalo chickpea salad ingredients
- Instead of chickpeas, try white beans.
- Green onions or scallions are an excellent substitute for red onions.
- Try baby bell peppers, which are similar in color and flavor to red bell peppers.
- Fennel is often used as a substitute for celery. However, be aware that fennel has a black licorice flavor.
- Choose any parsnip to replace carrots for crunch and sweetness.
- I like dill in this buffalo chickpea salad as a substitute for parsley.
- See serving suggestions below for bread-free options.
Next, add the dressing mixture and stir to combine. After stirring the mixture together, cover and refrigerate to enhance the flavor.
Again, start with the base dressing recipe, which is mild, and add a small amount of Buffalo sauce to reach your specific heat level preference.
Assembling the Buffalo Chickpea Wrap
To make the buffalo gram wrap, I chose lavash bread, which is oil-free and whole grain. But feel free to opt for tortillas or other flatbreads of your choice.
Also, the wrap tastes great cold or fried in a skillet. Regardless of how the wrap is prepared, I recommend spreading the buffalo chickpea salad evenly on one end and adding greens to the other.
Start wrapping the chickpea salad, greens first, so the lettuce acts as glue on the other end to hold the wrap together.
As a result, the wrap can now be seared in a skillet over medium-low heat for 5 minutes on each side until golden brown, or cut in half as a cold sandwich.
Additional serving suggestions
- Add buffalo chickpea salad as protein to a salad.
- Serve on rice crackers.
- Eat it in a bowl with a spoon or fork.
- Stuff a tomato or green or red pepper with this buffalo chickpea salad recipe.
- Hollow out the zucchini and fill with the chickpea salad.
- Make a sandwich instead of a wrap.
- Turn the wrap into a hot panini.
- Use as an appetizer with cherry tomatoes and stuff.
- Serve on cucumber slices as tea sandwiches, bread-free.
- Scoop the chickpea salad into a lettuce wrap.
Recipe FAQs
If you use canned chickpeas, rinse them with water to cut the sodium (salt) content by about half. Wash them thoroughly in cold water so that they are easily digested and produce less gas.
Chickpeas boast an impressive nutritional profile. However, they contain a moderate number of calories, providing 269 per cup (164 grams). About 67% of these calories come from carbohydrates, with the rest coming from protein and fat.
Aquafaba should be stored in a sealed mason jar in the refrigerator, which will last up to a week. What is it? You can freeze it for up to 3 months. I like to freeze it in 2, 3, and 6 tablespoon increments in separate mason jars for future use.
advice
- Do not over coat the chickpeas. Pulse them in a food processor or use a fork to mash them, but the texture should be chunky, not thin.
- Cut the vegetables into small pieces so that they mix well in the salad.
- Add small amounts at first and adjust to personal preference when using any spicy sauces or spices.
- Buffalo chickpea salad lasts 5 days in the refrigerator.
- I do not recommend frozen chickpea salad.
No matter how you eat this buffalo chickpea salad recipe, it will tantalize your taste buds!
Other fabulous vegan sandwich suggestions
If you like this buffalo gram wrap recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Buffalo Chickpea Wraps
This spicy chickpea salad with buffalo chickpea wrap is loaded with veggies and dressed in a light vegan buffalo dressing. Served cold or sautéed in a skillet, this buffalo chickpea salad can be eaten in a wrap, in a bowl, with a dressing, in a box….it can be eaten in so many ways!
Materials
¼ cup homemade vegan buffalo sauce or buffalo sauce of choice
instructions
Buffalo Chickpea Salad
Wash the chickpeas.
Place drained and rinsed chickpeas in a food processor or use a fork and mash lightly, leaving some chickpeas whole; Do not over mash. If using a food processor, pulse rather than blend.
Transfer chickpeas to a large bowl.
Add the chopped vegetables and pour the dressing on top. Stir to combine.
Refrigerate until ready to use.
Buffalo Chickpea Wraps
Place a lavash wrap or wrap of choice on a flat surface.
Now, spread the buffalo chickpea salad in an even layer on half of the lavash bread.
Then, on the other side, add greens of choice or any other desired vegetable.
Next, start with the end with the greens on the side of the chickpea salad and end the roll with the chickpea salad end, which will act as the glue to hold the wrap together.
Cut in half and serve in a skillet for hot sandwiches or grill.
When cooking, use a non-stick skillet over medium-low heat for about 5 minutes on each side or until golden brown. Then cut it in half.
Comment
- Do not over coat the chickpeas. Pulse them in a food processor or use a fork to mash them, but the texture should be chunky, not thin.
- Cut the vegetables into small pieces, so that they mix well in the salad.
- Add small amounts at first and adjust to personal preference when using any spicy sauces or spices.
- Buffalo chickpea salad lasts 5 days in the refrigerator.
- I do not recommend frozen chickpea salad.
nutrition
Worship: 6gCalories: 301kcalSugars: 30gProtein: 8gFat: 1gPolyunsaturated Fats: 1gSodium: 427mgPotassium: 416mgFiber: 7gSugar: 9gVitamin A: 2553IUVitamin C: 37mgCalcium: 60mgIron: 3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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