I love a spicy anything, but nothing brings me more spicy joy than a buffalo sauce. This might be because there was a season of my life where every Wednesday night meant squeezing into a booth at Buffalo Wild Wings with way too many friends and not enough napkins, and eating as many buffalo wings as possible over some trivia. Cheeky team names aside (like “Quiztopher Walken”) and giant TVs staring you in the face from every direction, the buffalo sauce and friendships were the ultimate reason I showed up. And while most people probably still think buffalo wings, my decade plus of being plant based mind brings me now to a spicy, tangy buffalo chickpea salad. It’s lighter and plant-based, and yet so so delicious. These Buffalo Chickpea Salad Wraps deliver all the bold flavors you and I both love – nostalgic but with none of the wing regret.
Perfect for meal prep, quick lunches, or a fun weeknight dinner, these wraps come together in under 30 minutes with simple ingredients. Watch my TikTok that I included to see how I wrapped it nicely, or choose your own adventure and add your own accoutrements. No matter what, you are gonna love this.
Buffalo Chickpea Wraps
Equipment
- Medium mixing bowl
- Fork or potato masher
- Cutting board + knife
- Measuring cups & spoons
- Spoon or spatula
- Tortilla wraps
Ingredients
For the Buffalo Chickpea Salad:
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup buffalo sauce more to taste
- 2 tablespoons plain Greek yogurt or vegan yogurt
- 2 tablespoons vegan mayo or regular
- 1 tablespoon finely chopped red onion
- 1 stalk celery finely diced
- 1 tablespoon chopped fresh parsley or chives
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional
- Salt and black pepper to taste
For Assembly:
- 4 large tortilla wraps spinach, whole wheat, or gluten-free
- 1 cup shredded romaine lettuce or mixed greens
- ½ cup sliced cucumber or shredded carrots (optional additional veggies)
- Additional buffalo sauce & ranch or blue cheese dressing optional
Instructions
- In a medium mixing bowl, add the rinsed chickpeas. Use a fork or potato masher to mash about 75% of them, leaving some chunks for texture.
- Add the buffalo sauce, yogurt, mayo, red onion, celery, parsley, garlic powder, and smoked paprika. Mix well until combined. Taste and season with salt and black pepper as needed. For extra heat, add more buffalo sauce!
- If you have time, cover and refrigerate the salad for about 10 minutes to let the flavors meld together.
- Lay out your tortilla wraps. Add a handful of greens, some shredded carrots, and a generous scoop of the buffalo chickpea salad in the center of each wrap.
- Drizzle with extra buffalo sauce or ranch/blue cheese dressing if desired. Fold in the sides and roll up tightly like a burrito. Slice in half and enjoy immediately!
Video
@herbyeater I don’t know about you, but I needed a moment of calm and peace today. A reminder to take a deep inhale, hold for a moment, and release to relax and hit reset. So, to honor this- no fancy audios. No fancy voiceovers. Just a moment of calm and a little asmr. 😌🤍 These buffalo chickpea wraps were the perfect amount of spicy and very filling. I even managed to eat a few of those Trader Joe’s pickle chips (sooo good) with it. #vegeterian #herbyeats #vegetarianrecipes #lunchideas #chickpea
♬ original sound – The Herby Eater | Miranda