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5 from 12 votes

Buffalo Chickpea Wrap

Spice up chickpea salad with this buffalo chickpea wrap loaded with veggies and dressed in a mild vegan buffalo dressing. Served cold or grilled in a skillet, this buffalo chickpea salad can be eaten in a wrap, in a bowl, with a fox, in a box.... it can be eaten in so many different ways!
Prep Time10 minutes
Total Time10 minutes
Course: Sandwiches
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 301kcal


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

  • Lavash bread or wrap of choice
  • Green of choice I used power greens; a combination of kale, collard greens, spinach, and arugula

Vegan Buffalo Sauce

  • 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

Alternative Vegan Buffalo Sauce Option


Buffalo/Mayo Sauce

  • Combine ½ cup vegan buffalo sauce and ½ cup vegan 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 it in half.



  • Do not over-mash the chickpeas. Pulse them in the food processor or use a fork to mash them, but the texture should be chunky, not thin.
  • Dice the vegetables small, so they blend in the salad well.
  • Add small amounts first and adjust to personal preference when using any spice sauce or spice.
  • Buffalo chickpea salad lasts 5 days in the refrigerator.
  • I do not recommend freezing chickpeas salad.


Calories: 301kcal | Carbohydrates: 30g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 427mg | Potassium: 416mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2553IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 3mg