Vegan / Dinner / Meal Prep / Recipes

Buffalo Chickpea Salad

These roasted buffalo chickpeas are great on top of this salad, thrown into a tacos, or just great on their own! I love making this buffalo chickpea salad for an easy 20 minute meal or for a vegan meal prep for the week! I think the chickpeas pair well with a bunch of veggies or just a few. They have a lot of flavor so you could just toss them on a bed of greens with a dressing! You can’t go wrong!

Buffalo Chickpea Salad

Recipe Tips:

I like to pat the chickpeas dry before roasting them. I think it allows them to get crispier! I also like to do that with tofu. Skipping that step is definitely fine if you’re in a time crunch but it does help with the crisp factor.

For the vegan butter, I like Kite Hill vegan butter! It melts well + tastes super good. You can replace with coconut oil but I like the taste of butter better!

Buffalo Chickpea Salad

What You Need For This Recipe:

Chickpeas (garbanzo beans)

Hot Sauce

Vegan Butter

Olive Oil

Garlic Powder


Parchment Paper

Buffalo Chickpea Salad

Other Healthy Recipes:

Vegan Lentil Taco Meat

Vegan Lentil Taco Bowls (gluten free, plant based)

Vegan Buffalo Chickpea Dip

Vegan Buffalo "Chicken" Dip

Tofu “chicken” Fingers

Tofu "chicken" fingers (gluten free, vegan, healthy)

Buffalo Chickpea Salad

Buffalo Chickpea Salad. Vegan, gluten free, and super easy! A great 20 minute meal or a great easy meal prep for the week. 

4 servings 1x
Buffalo Chickpea Salad


  • 1 15 ounce can chickpeas (garbanzo beans)
  • 1 tbsp olive oil
  • 1/4 cup hot sauce
  • 1 tbsp melted vegan butter
  • Salt
  • 1 tsp garlic powder


  1. Rinse the chickpeas and pat dry
  2. Add to a bowl
  3. Add 1 tbsp olive oil to chickpeas + sprinkle with a little salt
  4. Mix together
  5. Line a pan with parchment paper
  6. Add the chickpeas and spread out
  7. Bake at 425F for 15 minutes
  8. In a small bowl, mix together the hot sauce, melted vegan butter, salt, and garlic powder
  9. Then pour over the chickpeas when they’re done
  10. Bake for 5-7 more minutes
  11. Remove!
  12. I added chopped red onion, tomatoes, avocado, and cauliflower rice. Pair with whatever dressing you want!