If you love buffalo sauce, you must try my buffalo chickpea wrap. Buffalo sauce is a fancier version of hot sauce, with a little kick. So, if you like a little spice in your life, and you love wrap sandwiches, this buffalo chickpea wrap is right up your alley. But, if you don't want to eat the bread, buffalo chickpea salad tastes great in a bowl.
My family, despite their differences, all love spicy food, and any food with buffalo sauce at my house is a hit! Instead of making my usual Chickpea Tuna Salad, I opted to jazz it up a bit with some vegan buffalo sauce and some extra veggies and love.
Remember, though, traditional buffalo sauce contains butter, so be sure to find a vegan buffalo sauce made without butter. Of course, I make my oil-free buffalo sauce.
How to make homemade oil-free buffalo sauce for buffalo chickpea wrap
OIL-FREE BUFFALO SAUCE
- Raw cashews, soaked overnight in water, and drained
- Water
- Apple cider vinegar
- Cayenne pepper hot sauce (I used Noble Made by New Primal)
- Maple syrup or date syrup
- Tamari or soy sauce
- Lime juice
- Garlic powder
- Smoked paprika
Just blend and BAM oil-free buffalo sauce. For those who prefer a more simple version or a no nut version, here are my suggestions.
As far as store-bought vegan brands, I like these:
- Mild Buffalo Sauce Made by New Primal
- Medium Buffalo Sauce Made by New Primal
- Hot Buffalo Sauce Made by New Primal
As a side note, if you make your own buffalo sauce, remember buffalo is hot! There are, however, mild versions of buffalo sauce, so taste as you make it.
Since the buffalo chickpea wrap dressing is diluted with Vegan Cashew Mayo, the spice level is mild. So, if you prefer a little more heat, adjust the dressing by adding a little more buffalo sauce until the desired heat level.
Buffalo Chickpea Salad Dressing
- Buffalo Sauce
- Vegan Cashew Mayo
Once the dressing is mixed and chilling in the refrigerator, it's time to make the buffalo chickpea salad.
How to make buffalo chickpea salad
First, lightly process the canned chickpeas in a food processor. Since the recipe only requires one can of chickpeas, I used my Mini Cuisinart Food Processor. Although mashing chickpeas with a fork takes longer, this method works as well.
Be sure, however, to avoid over-mashing the chickpeas. To do this, pulse rather than blend, and crush the chickpeas leaving some whole or partially mashed.
Then scrape the mashed chickpeas into a large bowl and assemble the other ingredients.
Ingredients in buffalo chickpea salad
- Canned chickpeas (garbanzo beans)
- Red onion
- Red pepper
- Celery
- Carrots
- Parsley
- Oil-free Lavash bread or wrap of choice
- Green of choice (I used power greens; a combination of kale, collard greens, spinach and arugula)
Next, add the dressing mixture and stir to combine. After stirring the mixture together, cover and place in the refrigerator for the flavors to enhance.
Again, start with the base dressing recipe, which is mild, and add buffalo sauce in small amounts to reach your specific heat level preference.
Assembling the buffalo chickpea wrap
To make the buffalo chickpea wrap, I chose lavash bread, which is oil-free and whole-grain. But feel free to select a tortilla or other preferred flatbread.
Also, the wrap tastes fabulous cold or grilled in a skillet. Regardless of how the wrap is prepared, I suggest spreading the buffalo chickpea salad on one end evenly and adding greens to the other end.
Begin wrapping toward the chickpea salad, greens first, so the salad acts like glue on the other end to hold the wrap together.
As a result, the wrap can now be grilled in a skillet on medium-low heat for 5 minutes on each side until golden brown or cut in half as a cold sandwich.
Skip the bread? Here are other ways to enjoy buffalo chickpea salad
- Add it as a protein on a salad
- Serve on rice crackers
- Eat it in a bowl with a spoon or fork
- Stuff a tomato or green or red bell pepper
- Hollow out zucchini and fill with the chickpea salad
- Make a sandwich instead of a wrap
- Turn the wrap into a panini
- Use cherry tomatoes and stuff as an appetizer
- Serve on cucumber slices as a tea sandwich; bread-free
- Scoop into a lettuce wrap
Regardless of how you eat the buffalo chickpea salad, it will wow your tastebuds!
Love wrap sandwiches? Here are other great vegan wraps to try
- Veg Wrap
- Buffalo Chicken Wrap
- Oil-Free Hummus and Tabbouleh Wrap
- Greek Wrap
- Red Lentil Curry Wrap
- Vegan Lettuce Wraps
- Crunchwrap Supreme Recipe
- Roasted Vegetable and Hummus Grilled Lavash Wrap
- Eggplant Panini Wrap
- Spicy Vegan Lentil Wrap with Baja Sauce
Buffalo Chickpea Wrap
Equipment
Ingredients
Buffalo Chickpea Salad
- 15 ounces chickpeas garbanzo beans, drained, rinsed, and slightly mashed
- ½ cup red onion diced
- ½ cup red bell pepper diced
- ½ cup celery diced
- ½ cup carrots diced
- ¼ cup parsley
Other Wrap ingredients
- Oil-free Lavash bread or wrap of choice
- Green of choice I used power greens; a combination of kale, collard greens, spinach, and arugula
¼ cup homemade vegan buffalo sauce or buffalo sauce of choice
- ¼ cup raw cashews soaked overnight in water, and drained (or substitute white beans for a nut-free option)
- ½ cup water
- 2 teaspoons apple cider vinegar
- ½ cup cayenne pepper hot sauce I used Noble Made by New Primal
- 1 ½ Tablespoon pure maple syrup or date syrup
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup Vegan Cashew mayo or vegan mayo of choice
Instructions
Buffalo/Mayo Sauce
- Combine ½ cup vegan buffalo sauce and ½ cup vegan cashew mayo and stir. Set aside or refrigerate until ready to use.
Buffalo Chickpea Salad
- Drain and rinse 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 the chickpeas to a large bowl.
- Add the diced vegetables and pour the dressing over the top. Stir to combine.
- Refrigerate until ready to use.
Buffalo Chickpeas wrap
- Lay a lavash wrap or wrap of choice on a flat surface
- Now, spread buffalo chickpea salad in an even layer on one-half of the lavash bread.
- Then, on the other side, add greens of choice or any other desired vegetables.
- Next, roll starting with the end with the greens end, toward the chickpea salad, ending at the chickpea salad end, which will serve as glue to hold the wrap together.
- Cut in half and serve or grill in a skillet for a hot sandwich.
- If cooking, use a non-stick skillet on medium-low heat for approximately 5 minutes on each side or until golden brown. Then cut in half.
Notes
Skip The Bread? Here Are Other Ways To Enjoy Buffalo Chickpea Salad
- Add it as a protein on a salad
- Serve on rice crackers
- Eat it in a bowl with a spoon or fork
- Stuff a tomato or green or red bell pepper
- Hollow out zucchini and fill with the chickpea salad
- Make a sandwich instead of a wrap
- Turn the wrap into a panini
- Use cherry tomatoes and stuff as an appetizer
- Serve on cucumber slices as a tea sandwich; bread-free
- Scoop into a lettuce wrap
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Betsy Cohen
Do you really mean 1 cup of the Buffalo Dipping Sauce? If so, the sodium content would be astronomical.
Kathy Carmichael
Betsy, Thank you for the head's up. It is 1/4 cup. It was a typo. Glad you let me know. I appreciate it.
Francesca
Hi! How long does the chickpea salad and the buffalo sauce stay good in the fridge? Thanks I advance 🙂
Kathy Carmichael
Hi Francesca, the chickpea salad and buffalo sauce will last 3-5 days refrigerated. I hope you enjoyed the recipe.
Jessica Shaffer
Hi Kathy! What if I don’t have a high-speed blender? Could this recipe still work for me? Thank you- looks delicious!
Kathy Carmichael
Hi Jessica, the blender is for the homemade buffalo sauce with cashews. But, you can substitute any vegan mayonnaise or silken tofu for the cashews and skip the cashews and water. Increase the mayo or silken tofu to 1/2 cup and add the remaining ingredients to the sauce. I hope this helps. Let me know if you enjoy the wrap.