This bold Buffalo Chickpea Salad Wrap recipe combines spicy chickpeas tossed in hot sauce, a bit of honey, and savory seasonings, deliciously balanced with crunchy celery. Mix in tangy crumbled blue cheese for a punch of flavor, or finish with creamy ranch dressing. Layer on sliced avocado, crisp shredded lettuce, and sweet carrots, then wrap it all up in a soft flour tortilla for a satisfying and tasty, handheld meal.
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A No Cook Meal Prep Back Pocket Recipe
Eating more plants is easy when there’s chickpeas in the pantry. They’re endlessly versatile since they’re neutral tasting and easily take on seasonings they’re mixed or cooked with.
Similar to my other plant based smash-ups like my popular Smashed Chickpea Salad Sandwich, Vegan Pimento Chickpea Salad and Vegan ‘Chicken’ Salad, this Buffalo Chickpea Salad also takes on the bold flavors of the seasonings and spices it’s mixed with with delicious results.
This Recipe Is
- spicy
- balanced
- prep ahead
- vegetarian or dairy free
If you like making easy vegetarian recipes with chickpeas, you’ll enjoy this simple recipe for Buffalo Chickpea Wraps. Let’s get to it!
About the Key Ingredients
- Cooked Chickpeas– enjoy with home cooked chickpeas or canned in this recipe. They add bulk, tender texture and mild flavor.
- Hot Sauce– for classic, bold buffalo flavor, I use Frank’s RedHot Original Cayenne Pepper Sauce (not buffalo sauce). I’ve also tested this recipe with Cholula Original, which brings its own spicy kick—but the flavor profile is noticeably different because of the distinct chilies used.
- Honey – just a touch of honey balances the spicy notes of hot sauce. It doesn’t make the chickpea mixture sweet.
- Crumbled Blue Cheese – for authentic buffalo flavor, crumbled blue cheese is mixed into the chickpea salad adding creamy texture, and bold, complex flavor. Look for a high quality blue cheese for best flavor. I like Point Reyes Blue or Rouge River Blue.
- Fresh Veggies – a satisfying contrast to creamy spicy buffalo chickpeas, I love adding crisp romaine lettuce, sweet shredded carrots, and creamy slices of avocado. Cucumber, baby spinach, or fresh sprouts make delicious variations.
- Flour Tortillas: look for 9 inch tortillas (seen in the pictures), which will yield 4 wraps. I use Mi Rancho whole wheat wraps. The larger the wrap, the more you can stuff into it!
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How to Make Buffalo Chickpea Salad Wraps
Step by Step
If blue cheese isn’t your favorite, feel free to leave it out and use ranch dressing instead—just drizzle a bit over the veggies before wrapping everything up. I prefer the bold bite of blue cheese, but some people stand firmly in the ranch camp when it comes to anything buffalo. It’s all about what tastes best to you!
With its crunchy texture, spicy kick, and creamy richness, this wrap delivers a satisfying bite every time—perfect for a crave-worthy lunch or a quick, easy dinner.
Traci’s Tips
- Prep Ahead:you can make the buffalo chickpeas salad up to two days ahead of time, and assemble the wraps up to two hours before serving. I don’t recommend preparing the wraps too far in advance, though—they get a bit soggy if they sit in the fridge for too long.
- Salt to Taste:since blue cheese and hot sauce is already salty, you don’t need much, if any added salt in the chickpea salad. Keep in mind, it will be wrapped up with fresh veggies which help balance the saltiness.
- Double It: for larger portions or more wraps, this recipe doubles easily.
20 Minute Buffalo Chickpea Salad Wraps
Servings:4 servings
Calories:529kcal
Ingredients
For the Buffalo Chickpea Salad
Instructions
Make the Salad
In a medium mixing bowl add the chickpeas, hot sauce, mayo, butter, garlic, honey, and paprika. Mash with a potato masher or fork, leaving about half the chickpeas whole. Stir in the blue cheese, celery and onion to distribute the ingredients. Taste for salt adjustment.
Notes
Dairy Free: 1. enjoy with unsalted plant butter. 2. leave the blue cheese off and enjoy with ranch. Taste for salt adjustment.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1wrap | Calories: 529kcal | Carbohydrates: 62g | Protein: 18g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 868mg | Potassium: 764mg | Fiber: 16g | Sugar: 11g | Vitamin A: 5733IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 5mg
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