Buffalo Chickpea Salad Recipe

If you’re hunting for a tasty, hearty salad that packs a spicy punch without any meat, you’re going to absolutely fall for this Buffalo Chickpea Salad Recipe. I love this recipe because it captures all the addictive flavor of buffalo wings but in a vibrant, plant-based form that’s perfect for lunch or a light dinner — plus, it comes together beautifully fast. Whether you’re a longtime chickpea fan or just buffalo-curious, stick around and I’ll walk you through every step to get this just right.

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Ingredients You’ll Need

The ingredients for this Buffalo Chickpea Salad Recipe are simple yet work together to create a vibrant medley of spicy, creamy, and crunchy textures. I always recommend grabbing fresh celery and carrots since they add a fresh, crisp bite that balances the buffalo heat perfectly.

• Chickpeas: Canned chickpeas are a lifesaver here – drained, rinsed, and ready to give that crispy, toasty edge after a quick sauté.
• Olive oil: Just a little to brown the chickpeas and help the flavors meld.
• Kosher salt: Enhances all the flavor without overwhelming the dish.
• Garlic: Minced fresh garlic adds a punch of savory warmth.
• Carrots: I use diced carrots for crunch and subtle sweetness.
• Celery: Diced celery plus the leaves – the leaves make a lovely garnish that looks and tastes fresh.
• Frank’s Red Hot Original: This is the secret weapon for authentic buffalo flavor.
• Plain Greek yogurt: Adds creaminess and a slight tang to balance the heat.
• Lemon juice: Brightens and lifts all the flavors in two separate additions.
• Tahini: Gives a subtle nuttiness and smooth texture, elevating the dressing.
• Blue cheese (optional): Because some of us love that sharp bite – sprinkle on top if you’re feeling fancy.
• Romaine or Bibb lettuce leaves: Perfect for scooping and wrapping the salad.

Variations

I love how flexible this Buffalo Chickpea Salad Recipe is — you can really make it your own depending on your tastes, dietary needs, or what you have on hand in the fridge. I often play with different add-ins or swap out ingredients to keep it interesting.

• Add Avocado: I sometimes toss in diced avocado to mellow out the heat and add a creamy texture that my family goes crazy for.
• Use Vegan Yogurt: If you’re avoiding dairy, plain plant-based yogurt works just fine and keeps the tangy creaminess.
• Try Different Hot Sauces: I once tried it with a smoky chipotle hot sauce and it gave the salad a lovely smoky twist.
• Make It a Wrap: Wrap the salad in large collard greens or tortillas for a quick grab-and-go option.

How to Make Buffalo Chickpea Salad Recipe

Step 1: Crisp up the Chickpeas

Start by heating your skillet over medium-high heat and adding the olive oil. Once it shimmers (that little moment when the oil ripples but doesn’t smoke), spread the chickpeas in a single layer. Resist the urge to stir right away – letting them sit undisturbed for 1-2 minutes helps them brown beautifully on one side, adding texture and depth. Then stir, add the minced garlic and kosher salt, and cook for just another minute. This quick sauté transforms canned chickpeas, making them crunchy on the outside yet tender inside. I discovered this trick early on and it instantly took this salad from good to wow.

Step 2: Mix the Veggies and Buffalo Dressing

Transfer those golden chickpeas to a large mixing bowl, then fold in most of the diced carrots and celery (reserve a bit for garnish). Next, blend in Frank’s Red Hot, Greek yogurt, 1 tablespoon of lemon juice, and tahini. Stir gently until everything is evenly coated. The yogurt and tahini make a smooth, tangy base that cools down and balances the spicy sauce perfectly. Meanwhile, toss the reserved carrots and celery with the remaining ½ teaspoon of lemon juice and set that aside — these little crunchy bites add a fresh, zesty contrast when you finish plating.

Step 3: Serve with Style

This part is fun and feels special: pile a scoop of the buffalo chickpea mixture on a romaine or bibb lettuce leaf. Then top with that reserved celery and carrot mix, sprinkle blue cheese if you’re using it, and crown it with big celery leaves for color and fresh flavor. Wrap it up like a little package, and dig in! I love this as a casual lunch or light dinner that feels indulgent yet nourishing.

How to Serve Buffalo Chickpea Salad Recipe

Garnishes

I’m all about simple garnishes that elevate taste and presentation. For this Buffalo Chickpea Salad Recipe, I always top with celery leaves—they add a fresh, slightly peppery flavor and look beautiful. If you love blue cheese, a good crumble on top deepens the buffalo vibe perfectly. Sometimes I add a little extra dash of hot sauce or even some sliced green onions for a pop of color and sharpness.

Side Dishes

This salad is a meal on its own, but I often pair it with crunchy vegetable sticks, like cucumber or jicama, or serve alongside a bowl of soup for a heartier lunch. Sometimes, toasted pita chips make a fantastic side to scoop every last bit. If you want something warm, freshly baked cornbread or garlic bread works beautifully to balance the spicy heat.

Creative Ways to Present

I’ve served this Buffalo Chickpea Salad as a fun appetizer by spooning it into mini endive leaf boats at a party — it’s always a crowd-pleaser! Another favorite is making sliders with soft buns and adding a few pickles on top for contrast. For a picnic, packing the salad and lettuce leaves separately allows guests to build wraps themselves, which feels interactive and fresh.

Make Ahead and Storage

Storing Leftovers

Buffalo Chickpea Salad keeps well in the fridge for up to 3 days in an airtight container. After the first day, it actually tastes even better because the flavors marry together. Just keep the reserved carrot and celery mixture separate if you want that extra crunch intact for later.

Freezing

I personally don’t recommend freezing this salad because the texture of the yogurt and fresh veggies changes upon thawing. That said, if you freeze the reserved chickpeas without the dressing, you can thaw and freshen up with the yogurt and veggies added afterward.

Reheating

If you prefer the chickpeas warmed, give them a quick toss in a skillet over medium heat until just heated through. Avoid microwaving too long because that can make the yogurt separate and the salad watery. The fresh carrots and celery should always be added after reheating for the best crunch.

FAQs

Final Thoughts

This Buffalo Chickpea Salad Recipe has become one of my kitchen staples—I love how it’s spicy, creamy, and satisfying without feeling heavy. It’s perfect for a meatless meal that feels indulgent yet nourishing, and it’s so quick to throw together anytime hunger strikes. I’m excited for you to try it and discover your own favorite variations, whether as a lettuce wrap, a filling for wraps, or just scooped up with a fork. Trust me, once you make this, you’ll wonder how you ever lived without buffalo chickpeas in your life.

Buffalo Chickpea Salad Recipe

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• Author: Villerius
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Buffalo Chickpea Salad is a vibrant and spicy meatless dish that combines tender chickpeas with the zesty heat of buffalo sauce, creamy Greek yogurt, and crunchy fresh vegetables. Perfect for a healthy lunch or light dinner, it delivers all the iconic flavors of buffalo wings with a nutritious twist, served wrapped in crisp romaine or Bibb lettuce leaves.

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Ingredients

Chickpea Mixture

• 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)
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 3 Tbsp Frank’s Red Hot Original
• 1 Tbsp plain Greek yogurt
• 1 Tbsp lemon juice
• 1/2 Tbsp tahini

Vegetable Garnish

• 1/12 cup diced carrots (reserved from initial 1/3 cup)
• 1/12 cup diced celery (reserved from initial 1/3 cup)
• Celery leaves for garnish

Additional Ingredients

• 1/2 tsp lemon juice
• 1/4 cup crumbled blue cheese (optional)
• Romaine or Bibb lettuce leaves for serving

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Instructions

1. Heat the skillet: Place a large nonstick skillet over medium-high heat and add the olive oil. Allow the oil to shimmer, indicating it is hot and ready for cooking.
2. Cook chickpeas: Add the drained chickpeas to the skillet in a single layer. Let them cook undisturbed for 1 to 2 minutes until slightly browned to develop a toasted flavor and a bit of crispness.
3. Add garlic and salt: Stir the chickpeas and then add the minced garlic and kosher salt. Cook for an additional minute to infuse the garlic aroma without burning it.
4. Combine chickpeas with vegetables: Transfer the cooked chickpeas to a large bowl. Add 1/4 cup diced carrots and 1/4 cup diced celery to the chickpeas for crunch and freshness.
5. Mix the dressing: To the chickpea and vegetable mixture, add Frank’s Red Hot Original sauce, plain Greek yogurt, 1 tablespoon lemon juice, and tahini. Gently fold the ingredients until everything is well combined and coated evenly in the spicy, creamy dressing.
6. Prepare vegetable garnish: In a small separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 teaspoon lemon juice to brighten their flavor. Set aside for garnish.
7. Assemble and serve: To serve, spoon the buffalo chickpea salad onto lettuce leaves. Top with crumbled blue cheese if using, the reserved celery and carrot mixture, and a generous handful of fresh celery leaves for garnish. Wrap and enjoy!

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Notes

• This salad is a fantastic vegetarian alternative to traditional buffalo wings, combining heat and creaminess without meat.
• Blue cheese is optional but adds a nice tangy flavor contrast to the spicy mixture.
• Use romaine or Bibb lettuce leaves as a wrap for a refreshing, low-carb serving option.
• Adjust the amount of hot sauce according to your heat preference.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 182 kcal
• Sugar: 2.5 g
• Sodium: 821 mg
• Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Protein: 8.5 g
• Cholesterol: 0.5 mg