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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.
Prep Time 10 mins
Course Side Dish
Cuisine American
Servings 3.5 cups

Equipment

  • Food processor*

Ingredients
  

  • 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

Instructions
 

  • Drain chickpeas.
  • 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.

Notes

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.
Keyword bean salad, buffalo, buffalo dip, dip, gluten free, high protein, vegan, vegetarian, wrap