vegan buffalo chickpea salad wrap on wood board with hot sauce

Buffalo Chickpea Salad

Buffalo chickpea salad makes the best vegan sandwich filler! A creamy salad with a punch of hot sauce, this recipe is the best for a vegan lunch.
Course Lunch
Cuisine American, Healthy, Plant Based, Vegan, Vegetarian
Keyword vegan lunch not salad, vegan sandwich recipe, vegan wrap
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 wraps
Calories 162kcal
Author Amanda


For Buffalo Chickpea Salad:

  • 2 cans chickpeas rinsed and drained
  • 3/4 cup mayonnaise ensure the brand is vegan
  • 1/4 cup hot sauce I used Frank's
  • 1/3 cup celery chopped finely
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • salt and pepper to taste

For Wraps:

  • 8 wraps I used whole wheat
  • lettuce
  • tomato cut in slices
  • red onion sliced thin
  • sprouts


  • In a mixing bowl, add drained chickpeas and use a potato masher or backside of a fork to mash chickpeas. I like to slightly mash most of the chickpeas with having some in-tact.
  • Add mayonnaise, hot sauce, chopped celery, and seasonings. Mix well using a rubber spatula. Taste and adjust seasonings as necessary.

To Make Wrap:

  • Place lettuce on the lower third of wrap. Add about 1/4 cup of buffalo chickpea salad. Top with additional toppings.
  • Roll wrap once. Fold in sides and wrap all the way.


Warm the wraps slightly before assembly. This will help prevent any cracks when trying to make the wrap!


Serving: 1serving (about 1/4 cup without wrap and fillings) | Calories: 162kcal | Carbohydrates: 19.8g | Protein: 3.4g | Fat: 8.1g | Saturated Fat: 1.2g | Sodium: 362mg | Potassium: 127mg | Fiber: 2.9g | Sugar: 1.6g | Calcium: 2% | Iron: 5%