If you’ve ever wished you could enjoy the fiery, tangy goodness of buffalo wings without the fuss or meat, you’re going to absolutely love this Buffalo Chickpea Salad Recipe. It’s my go-to when I want something spicy and satisfying but quick and easy to throw together. Trust me, once you try it, this salad will become your new favorite for lunch or a light dinner — plus, it’s packed with protein and veggies!

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Why You’ll Love This Recipe

Simple Ingredients: You only need common pantry staples and fresh produce that come together in a snap.
Bold Flavors: The buffalo sauce pairs perfectly with the creamy tahini and tangy yogurt for that iconic spicy kick.
Versatile & Meatless: A great vegetarian option that doesn’t skimp on heartiness or taste.
Great for Meal Prep: This salad holds up well in the fridge, making it ideal for quick lunches or snacks.

Two pieces of green romaine lettuce are placed side by side on a white marbled surface. Each lettuce leaf is filled with a mixture of round, light brown chickpeas, small diced orange carrots, tiny bits of white cheese, and small green celery pieces. The chickpeas form the main layer on each leaf, with the carrots and cheese sprinkled throughout, and a few celery leaves sticking out. A light drizzle of orange sauce is spread over the top of the filling. photo taken with an iphone --ar 2:3 --v 7 - Buffalo Chickpea Salad, spicy vegan salad, quick vegetarian lunch, healthy chickpea salad, buffalo wing inspired salad

Ingredients You’ll Need

The magic of this Buffalo Chickpea Salad Recipe is in how simple, fresh ingredients combine to create such a satisfying flavor explosion. I always recommend using a good-quality hot sauce like Frank’s Red Hot and fresh veggies for the best result.

Flat lay of a small white ceramic bowl of drained chickpeas, a whole garlic clove, a small white bowl of olive oil, a small white bowl of kosher salt, a simple pile of diced bright orange carrot cubes, a small pile of diced pale green celery stalks, fresh celery leaves arranged neatly, a small white bowl filled with vibrant red hot sauce, a small white bowl of creamy plain Greek yogurt, a small white bowl containing pale yellow lemon juice, a small white bowl with smooth beige tahini, crumbled blue cheese scattered naturally, and fresh green romaine lettuce leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Buffalo Chickpea Salad, spicy vegan salad, quick vegetarian lunch, healthy chickpea salad, buffalo wing inspired salad

Chickpeas: Canned chickpeas work perfectly here, just make sure to rinse and drain them well for a clean flavor.
Olive Oil: Helps crisp up the chickpeas and boosts flavor — don’t skip this step!
Kosher Salt: Essential for seasoning and balancing the heat.
Garlic: Fresh minced garlic adds an aromatic punch that pairs beautifully with buffalo sauce.
Carrots: Adds crunch and sweetness; I like it diced for texture contrast.
Celery: Classic for buffalo flavors and adds that refreshing crispness.
Frank’s Red Hot Original: This is non-negotiable if you want authentic buffalo flavor!
Plain Greek Yogurt: Brings creaminess to mellow the heat just right.
Lemon Juice: Gives a bright, fresh zing to balance all the spicy and creamy elements.
Tahini: Adds depth and a subtle nuttiness that I discovered really elevates this salad.
Blue Cheese (optional): If you love that classic buffalo wing pairing, sprinkle on some crumbled blue cheese for extra indulgence.
Romaine or Bibb Leaves: Perfect for serving as wraps or just a lovely fresh bed for the salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Buffalo Chickpea Salad Recipe is—whether you want to make it milder, add some crunch, or boost the protein, there’s an easy tweak for you. Feel free to play around and find your perfect version!

Mild Version: Swap out some or all of the Frank’s Red Hot for a milder hot sauce or just reduce the amount for less heat — I do this when serving it to kids or friends who shy away from spicy foods.
Extra Crunch: Add chopped toasted nuts or seeds, like pecans or pumpkin seeds, for a crunchy surprise my family goes crazy for.
Protein Boost: Mix in some cooked quinoa or shredded cooked chicken if you want to amp up the protein for a more filling meal.
Dairy-Free: Use coconut yogurt or omit the blue cheese and yogurt altogether; I’ve found tahini and lemon juice really hold the flavors together nicely.

How to Make Buffalo Chickpea Salad Recipe

Step 1: Crispy Chickpeas with Garlic

First, heat a large nonstick skillet over medium-high heat and add the olive oil. Once it’s shimmering and hot, spread the rinsed chickpeas in an even layer. Resist the urge to stir right away—let them cook undisturbed for 1 to 2 minutes until they start to develop little golden brown spots. This is what gives the salad an irresistible texture. Then stir, add your minced garlic and kosher salt, and let it cook just a minute more until fragrant. This step is key for layering flavor.

Step 2: Mix in the Veggies and Sauce

Transfer the warm chickpeas to a large bowl and immediately fold in 1/4 cup each of diced carrots and celery. Next, stir in Frank’s Red Hot, plain Greek yogurt, 1 tablespoon lemon juice, and tahini. Mix gently until everything is well combined. The heat from the chickpeas helps blend the flavors beautifully here.

Step 3: Prepare the Fresh Crunch

In a separate bowl, toss the remaining diced celery and carrots with the leftover 1/2 teaspoon lemon juice. This keeps the crunch fresh and bright, adding a lovely contrast to the buffalo-coated chickpeas later.

Step 4: Assemble and Serve

To serve, I like to pile the buffalo chickpeas on sturdy romaine or Bibb lettuce leaves, top with crumbled blue cheese (if you’re using it), the lemony fresh celery and carrots, and a handful of celery leaves for garnish. Wrap it up like a little burrito or just enjoy it as a vibrant, crunchy salad. Totally delicious either way.

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Pro Tips for Making Buffalo Chickpea Salad Recipe

Don’t Overcrowd the Pan: I learned that spreading chickpeas in a single layer is key to getting them crispy instead of steaming in their own moisture.
Fresh Garlic Timing: Add garlic a minute before finishing to avoid bitterness and ensure it stays fragrant but not burnt.
Balance Your Heat: If you find Frank’s Red Hot too spicy, start with less and taste as you go—you can always add more!
Serve Immediately: This salad is best enjoyed fresh to maintain the crisp textures of the veggies and chickpeas.

How to Serve Buffalo Chickpea Salad Recipe

A white rectangular tray with three fresh green lettuce leaves laid out side by side. Each leaf is topped with a mix of light brown chickpeas and small pieces of chopped orange carrot, scattered evenly across the leaves. Some crumbs of white cheese are sprinkled on top of the chickpeas on each leaf. On top right of the tray, there is a small gray bowl filled with more white cheese crumbs. There are streaks of orange sauce drizzled lightly on the lettuce and tray surface. The tray is placed on a white marbled background with a beige cloth partly visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7 - Buffalo Chickpea Salad, spicy vegan salad, quick vegetarian lunch, healthy chickpea salad, buffalo wing inspired salad

Garnishes

I’m all about adding fresh, crunchy garnishes here — plenty of celery leaves and a sprinkle of crumbled blue cheese if you like that tangy funk. Sometimes I add a few chopped scallions for an extra pop of oniony freshness. It really makes the salad feel complete and vibrant.

Side Dishes

Pair this Buffalo Chickpea Salad with crispy sweet potato fries or a simple quinoa pilaf to soak up those buffalo flavors. If you’re keeping it light, crunchy veggie sticks on the side work beautifully — kind of like a buffalo platter but way easier!

Creative Ways to Present

For parties or special occasions, I like serving this salad in individual lettuce cups or mini endive leaves to make cute finger foods. Another fun idea: stuff it into soft pita pockets with extra greens for a hand-held snack that impresses every time.

Make Ahead and Storage

Storing Leftovers

I always store leftover buffalo chickpea salad in an airtight container in the fridge. The flavors actually meld together overnight and taste even better the next day! Just keep the fresh tossed celery and carrots separate if you want to maintain their crunch.

Freezing

This salad isn’t my first pick for freezing since the fresh veggies lose crispness, and I prefer eating it fresh. But if you want, you can freeze just the buffalo chickpeas (without yogurt and fresh veggies) and thaw it gently, then mix fresh veggies in at serving time.

Reheating

When reheating leftovers, I warm the chickpeas gently in a skillet to bring back some crispness, then toss with fresh lemony celery and carrots right before serving. Avoid microwaving too long or you risk losing texture and freshness.

FAQs

Can I make Buffalo Chickpea Salad Recipe vegan?

Absolutely! Simply swap the plain Greek yogurt and blue cheese for dairy-free alternatives such as coconut yogurt and vegan cheese or omit the cheese altogether. The tahini and buffalo sauce keep it rich and flavorful even without dairy.
How spicy is this Buffalo Chickpea Salad Recipe?

The spiciness depends on your choice of hot sauce and how much you add. Frank’s Red Hot isn’t overwhelmingly hot, so this salad has a pleasant kick without being fiery. You can adjust the amount to suit your heat tolerance.
Can I use dried chickpeas?

Yes! If using dried chickpeas, soak them overnight and cook them until tender before following the recipe. Just be sure to drain well and pat dry for the best crisp texture when cooking.
Is this salad good for meal prep?

Definitely. It stores well in the fridge for up to 3 days. Keep fresh veggies separate if storing to preserve crunch, then combine just before eating.

Final Thoughts

This Buffalo Chickpea Salad Recipe holds a special place in my heart because it brings all the bold flavors of buffalo wings into a healthy, easy-to-make, meatless dish. I love sharing it with friends who say, “I can’t believe it’s not chicken!” It’s the perfect way to enjoy big flavors with simple ingredients. Give it a try—you won’t regret having this one in your culinary rotation!