The Buffalo Chickpea Salad you have all been waiting for is finally here!!! Wrap It up, scoop over a bed of lettuce, drizzle with vegan ranch  or honestly just eat straight from the bowl.... the options are endless with this one.

This version had so much success at our store that we will now be selling It next to the OG version , "No Chick Chickpea Salad" starting Monday!

So excited for you to try this!!!!

I n g r e d i e n t s 


2 cans organic chickpeas, rinsed drained and pat dry 

½ cup heaping cashew mayo (recipe below)

½ red pepper, finely chopped 

1 large carrot, finely chopped 

2 stalk celery, finely chopped 

1/2 cup green onion, chopped 

1/3 cup Franks hot red sauce + more to taste (brand yields the best "buffalo chicken" version) 

1/2 cup fresh dill, finely chopped 

¼ cup fresh parsley ( optional) 

1/2 teaspoon sea salt ( + more to taste) 

Few Pinches Pepper


SERVE WITH: Toasted  Wrap ( I used this kind from Siete Foods) , Vegan Ranch (my recipe coming soon),  lettuce wrap, over a salad, etc . 


Cashew Mayo

3/4 cup cashews, soaked overnight
1/3 cup avocado or grapeseed oil ( you need a neutral oil here)
1/4 cup water
1/2 tsp mustard powder
1 small garlic clove
2.5 tsps apple cider vinegar
3 tsps lemon juice
1/4 sea salt to start, + more to taste


Drain cashews & blend all ingredients in your blender. Scrape down sides of blender as needed and continue blending until smooth & creamy. Taste & adjust as needed-- I added a pinch more salt + lemon juice! 

Add your rinsed & dried chickpeas to a large mixing bowl. With a potato masher or your hands mash your chickpeas. Add your green onion, carrots, celery, red pepper,  & sunflower seeds. Add your fresh dill and mix well. Now add your cashew mayo, Franks red hot sauce, parsley, sea salt and pepper and continue to really stir until all ingredients are combine through and mixture is saucey. You want all the flavors to meld together! Taste and adjust-- I added a few more shakes salt & dash of lemon! .