Ingredients
Buffalo Mayo
- 1/2 cup vegan mayo (homemade or store-bought)
- 1/4 cup buffalo hot sauce
- 1/2 teaspoon garlic powder
Salad
- 45 ounces canned chickpeas (3 cans), drained and rinsed (about 4 cups)
- 2 sticks celery, cut in half and thinly sliced
- 1/4 red onion, finely diced
- 1 carrot, shredded
- 2 tablespoons chipped fresh dill
- 2 tablespoons chopped fresh cilantro
Add-ins (Optional)
- 1 cup fresh or frozen corn kernels
- 1 cup finely diced cucumber
For Serving (Optional)
- Toasted bread
- Lettuce or lettuce cups
- Crackers
- Carrots and/or celery sticks
Instructions
- Buffalo Mayo: Place the vegan mayo, buffalo hot sauce, and garlic powder in a large bowl and whisk until smooth and fully combined to create the buffalo mayo dressing.
- Mash the Chickpeas: Add the drained and rinsed chickpeas to the bowl with the buffalo mayo. Using a potato masher or fork, roughly mash about 75% of the chickpeas to create a mixed texture of creamy and chunky.
- Mix It Up: Add the thinly sliced celery, finely diced red onion, shredded carrot, fresh chopped dill, and cilantro into the bowl. Stir well to evenly coat all the ingredients with the dressing. Taste and season with salt and black pepper if needed.
- Serve: Serve the Buffalo Chickpea Salad as-is, use it as a sandwich filling, or enjoy it as a hearty dip with crackers, veggie sticks, or lettuce cups. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Adjust the amount of buffalo hot sauce to control the spice level to your preference.
- Roughly mashing some chickpeas provides a satisfying texture; fully mashing will make it creamier.
- Optional add-ins like corn and cucumber add extra freshness and crunch.
- This salad keeps well refrigerated for up to 5 days.
- Make sure to rinse canned chickpeas well to reduce sodium content.
- Serve with your favorite bread or crisp veggies for a complete snack or meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
