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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buffalo Chickpea Salad

4.0

½ cup vegan mayo (homemade or store-bought)

¼ cup buffalo hot sauce*

½ teaspoon garlic powder

45 ounce canned chickpeas* (3 cans) (drained and rinsed (about 4 cups))

2 sticks celery (cut in half and thinly sliced)

¼ red onion (fine dice)

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)

Buffalo Mayo: Place the mayo, hot sauce, and garlic powder in a large bowl and whisk until combined.
Mash the Chickpeas: Add the chickpeas to the bowl and use a potato masher or a fork to mash them; I prefer to roughly mash around 75% of them to give a nice texture, but you can adjust according to your own personal preference.
Mix It Up: Add in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Season with salt or black pepper to taste, if necessary.
Serve: Serve as-is, in a sandwich, or as a hearty “dip” with crackers, veggie sticks, or lettuce cups. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 72 weeks ago

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