Vegan Buffalo Chickpea Salad

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers, Super Bowl Sunday | 2 comments

 

 

 

 

 

 

 

 

 

 

 

I don’t know about you, but I love all things buffalo. To be honest though, I had an aversion to all things spicy for as long as I can remember. I’m not sure why, but I just hated anything with heat as I couldn’t tolerate it. 

 

Today, I love everything with heat and its almost like salt to me. It’s a component in recipes that just always works! 

 

In keeping with tradition to bring you at least 1-2 really quick and easy concepts per week, I knew I had to share this recipe! This little beauty was actually on my bucket list for quite a long time, but I kept overlooking it given it’s simplicity. 

 

However, if there is one thing I have learned in the past year, its that people love effortless more than anything. Even if it’s a no brainer, it makes it more approachable and ultimately gets people in the kitchen, which is my objective!

 

 

 

 

 

 


 

What I love about this chickpea salad, is everything! It’s quick, easy, you can modify the heat, it perf on bread or you can blend into a “hummus” and enjoy with veggies, the ingrains are accessible, affordable, it can easily be made in bulk, perf for entertaining, non vegan approved, and a buffalo lovers dream!

 


 

 

If you’re searching for that effortless vegan salad sammie or a quick dip that doesn’t disappoint, you have to try my recipe for Buffalo Chickpea Salad with blue cheese slaw!

 


 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

Great for entertaining

Can be made into a dip 

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Buffalo Chickpea Salad


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-4 sandwiches 1x

Ingredients

Scale

Salad:

  • 2 cans chickpeas, drained, rinsed
  • 1/4 cup vegan blue cheese
  • 1/3 cup buffalo sauce
  • 1/2 cup celery, thinly sliced
  • 1/3 cup diced red onion
  • 1 1/2 tbsp chopped chives
  • 1/2 tsp garlic
  • Salt + Pepper as needed

Slaw:

  • 1 cup white cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 2 tbsp vegan blue cheese

Instructions

  1. Salad: Combine all of the ingredients in a large bowl. Smash with a fork, potato masher, or use your hands. Leave some of the beans un-smashed so the salad will hold together.
  2. Slaw: Combine the prepped ingredients in a bowl. Add salt and pepper and 1 tbsp of apple cider vinegar if desired. Place both in the fridge until ready to serve.
  • Category: Sandwich
  • Cuisine: Lunch/Dinner

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

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2 Comments

  1. Where can we find the recipe for the vegan blue cheese?

    • Hi Christine, For this recipe I used the Follow Your Heart ready made vegan blue cheese.

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