These vegan Buffalo Chickpea Salad Wraps are the perfect easy, high protein recipe to level up your lunch plans. Amazing meal prep option!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
Lunch always seems to be one of the hardest meals for people. It’s the middle of the day, you’re running on fumes because you need energy and you just don’t feel like figuring it out. No worries, these buffalo chickpea salad wraps are here to change that!
This is the perfect meal prep lunch option (or dinner) for you!
Don’t like spice? No worries, try our vegan chicken salad sandwich recipe.
Our easy recipe here is ready in just 20 minutes, great for on the go, high protein, and as always, delicious!
Jump to:
Why You’ll Love This Recipe
- Flavorful – Between the buffalo sauce recipe and the combo of spices, you are going to love how much flavor you get from what’s likely almost all pantry staples.
- Vitamin Packed – Between the chickpeas and veggies, there’s a lots of fresh ingredients in here to give the nutrition you need to keep going
- Easy – Everything is blended into a food processor making this recipe easy!
🥘Recipe Ingredients
Gather your ingredients!
- Chickpeas – these little legumes pack protein and when blended give the perfect alternative to chicken to make “chicken salad” style meals whether you make sandwiches or wraps
- Vegetables – we’re using celery, carrots, and onions to add nutrition, help with mouthful, and of course flavor
- Walnuts – a little crunch goes a long way and these help balance texture throughout the wrap
- Spices – we’re using fresh cilantro, and dried parsley, dill, salt, paprika, and garlic powder
- Vegan Mayo – most chicken salads have mayo in them and this is no exception. See our vegan mayo review to find the best option
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Chickpeas – lentils would be a good substitution or even extra firm tofu
- Vegetables – other vegetables to consider adding in would be bell peppers
- Walnuts – you can omit the walnuts if you can’t have them, or try swapping with pecans or almonds
- Spices – you can swap the spices for a bbq seasoning blend. This is especially good if you swap the buffalo sauce with a bbq sauce too
- Vegan Mayo – try swapping with unsweetened, unflavored vegan yogurt, or a vegan sour cream just be mindful of the taste change this could give
Recipe FAQs:
Omit the walnuts and use a safe for you vegan butter and mayo and this can easily be top 9 allergen free!
Yes. Store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Lunch Recipes to Consider:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
Vegan Buffalo Chickpea Salad Wraps
Ingredients
For Buffalo Sauce
- ½ cup vegan mayo (110g)
- ½ cup hot sauce (120g)
- 2 tablespoon vegan butter, melted, Optional
- 1-2 tablespoon brown sugar
- ½ teaspoon dried parsley
For the Buffalo Chickpea Salad
- 3 ½ cups chickpeas drained and rinsed (2 cans or 575g)
- 1 medium red onion, chopped
- 2 sticks celery, chopped
- 1 medium carrot, grated
- ⅓ cup fresh cilantro, chopped (5g)
- ½ cup walnuts, chopped (60g)
- 4 tablespoon fresh lemon juice
- 2 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon salt more or less to taste
Optional Ingredients for Sandwiches
- Tortilla Wraps, Bread, Crackers or Lettuce
- Avocado, Lettuce, Tomatoes, Onions
Instructions
- For the buffalo sauce – add all ingredients into a bowl and whisk together. Set aside.
- For the chickpea salad – In a food processor, add ⅔ of the chickpeas. Pulse until fine crumbles but not pureed. Add in the remaining ingredients (except the buffalo sauce and rest of the chickpeas). Pulse again until no large chunks remain, scraping down as necessary.
- Add remaining chickpeas* and ¼ cup (or more to taste) of buffalo sauce. Pulse just a few times until blended.
- Serve on a tortilla or bread with lettuce, tomatoes, red onions and more buffalo sauce. Or serve with crackers, or over a salad.
Just made this for dinner last night and it was fantastic! Next time (and there 100% will be a next time) I’ll just put the chickpea salad ingredients into the food processer all at the same time — one step instead of three suits my lazy style of cooking. The leftovers were great for lunch today. 👍👍 and ⭐⭐⭐⭐⭐/ 5.
HAHA totally understand! Glad you enjoyed!
I just love your recipes!
Awww thanks so much!
So good, so easy! We loved this and its freshness!
Awww thank you so much! We’re happy to hear that you liked it!
I mashed the chickpeas by hand and just eyeballed the amounts of the other ingredients, then adjusted as needed at the end. Soooo tasty!
Glad you enjoyed!