Vegan Buffalo Chickpea Salad


  • 1 15 oz can of garbanzo beans, drained, rinsed and mashed
  • 2 ribs of celery, diced
  • 1/2 cup shredded carrot
  • 1/4 cup diced onion
  • 3 cloves garlic minced
  • 1/4 cup cashews, soaked in hot water for at least 5 minutes
  • 1/2 cup water
  • 1/4-1/2 cup Frank’s hot sauce (depends on how spicy you like it)
  • 1/2 cup of tahini
  • 1 tsp lime juice
  • 1 & 1/2 tbsp maple syrup
  • 1 tbsp tamari or soy sauce
  • 2 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp parsley
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Drain, rinse and mash the garbanzo beans. Save the liquid from the can, called aquafaba, and use in as an egg replacement in vegan baking recipes. Add the diced celery, shredded carrot and diced onion and mix well. Set aside.
  2. Prepare the dressing by adding all of the ingredient to a high-speed blender and mixing until smooth.
  3. Pour the dressing on the chickpea salad and mix well. Store for 5 days in the fridge.
  4. Assemble with any vegetable toppings to your favorite wraps, eat on toast, add to any salads, eat with crackers, you could even bake it and serve it hot!

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