These vegan Buffalo Chickpea Salad Wraps are the perfect easy, high protein recipe to level up your lunch plans. Amazing meal prep option!
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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:
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🥳 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.
If I’m making these ahead of time for meal prep, do you have any rec’s for preventing the wrap from absorbing the moisture from the filling? I’ve had trouble with this on other recipes and the burrito wrap gets soggy in the refrigerator. Love the videos and recipes! Thanks!
Hi! Because of the moisture from the sauce, you’re really going to have this problem no matter what. If you’re just prepping a few hours in advance, then you could do a layer of romaine leaves down first and it should help some, but otherwise, we just take wraps separately and roll them when we are ready to eat.
What kind of hot sauce do you use, something like Tabasco or tapatio? That seems like it would be way too hot
Texas Pete…something like that
Delicious! Perfect for a hot summer day. Quick, no cooking required, and not much cleaning afterwards
Happy to hear you enjoyed it!
Love this !! Especially if you are a traveling vegan on a road trip. Saves nicely for a few days.
Happy you enjoyed it!
Delicious! Will definitely make this again.
Happy you enjoyed it!
Delicious! I so enjoy the videos and the recipes I’ve tried so far have been top shelf. Your recipes and instructional videos make eating more vegetables and less animal products much easier than I thought it could be.
That’s wonderful news. So happy to hear it
Andrew and family,
This is the best vegetarian lunch recipe I’ve EVER had in my entire 22 years of being vegan! The only thing I do differently is incorporate fresh herbs and spices instead of dried. So delicious yet so simple, how did I not think of this? Ever since I’ve came across this recipe, I’ve made it whenever I’m in a crunch and I need to impress my guest. It’s a HIT everytime, leaving memories on both carnivorous and vegetarian tongues. THANK YOU. BEST RECIPE ON THE INTERNET. MUAH!
This is the kindest review! Thank you so much for the kind words
Loved these wraps! Very flavorful and great for lunches as there were lots of leftovers. I cannot wait to make again!
It’s even better the next day, keep enjoying!