Buffalo Chickpea "Salad"
Whether you're serving this as a dip, eating it on a wrap, or enjoying it on its own, this high-protein snack is a great way to satisfy your cravings for spicy food.
- 2 15-oz cans chickpeas
- 1 small onion diced
- 1 small carrot or 6-8 baby carrots, diced
- 2 teaspoons garlic powder
- 1 teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ - ⅓ cup Frank’s Red Hot or your preferred buffalo sauce
- ¼ cup vegan mayonnaise can substitute traditional mayonnaise
Place all ingredients into the bowl food processor. Pulse on high for 3-5 seconds, until chickpeas are broken down to your preferred texture and all ingredients are combined.
Serve in a wrap or with your favorite chips.
If stored in an airtight container, this dish should remain fresh in the refrigerator for about 5 days.
*If you don't have a food processor, you could combine the ingredients in a large mixing bowl using a large fork, a potato masher or a pastry cutter.