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    Home » Recipes » Vegan Salad Recipes

    Buffalo Chickpea Salad with Ranch

    By: Amy Katz · Published: Sep 6, 2016 · Last modified: Oct 5, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Buffalo Chickpea Salad with Ranch combines tangy and spicy flavors with crunchy tortilla chips and cooling Ranch dressing in a satisfying main-dish salad. This recipe is vegan and gluten-free.

    Thank you to Beanfields for sponsoring this post. All opinions are my own.

    Bowls of salads with forks and glasses of kombucha

    I love a hearty salad that's filling enough to be a meal.

    And I've always been fond of beans in salads as source of protein and fiber.

    If I had to choose my favorite legume, it would have to be the chickpea, also known as the garbanzo bean.

    Sometimes I add plain beans to my salads, but I really enjoy them Buffalo-flavored with dairy-free Ranch dressing.

    And I think once you try the combination in this Buffalo Chickpea Salad, you'll be hooked, too!

    Buffalo chickpeas cooking in a skillet

    What is Buffalo sauce?

    Buffalo sauce is often associated with Buffalo chicken wings, which originated in a bar in Buffalo, New York.

    The article Why Buffalo Wings Are Called That explains the history of the fried wings served in a spicy sauce.

    These days, it's common to see other uses for the buttery cayenne pepper sauce, such as in Buffalo Cauliflower Bites Salad.

    Is Buffalo sauce vegan?

    Often commercially sold Buffalo sauce is not vegan since it contains dairy products such as butter.

    I make it a habit to always check the labels when I shop.

    But it's easy to make it yourself with your favorite hot sauce and some vegan butter or buttery spread.

    My go-to hot sauce when making Buffalo Chickpea Salad is Frank's RedHot Original.

    Close up of salad with bag of Beanfields chips

    Chips add the perfect crunchy texture to this salad.

    I love using crushed tortilla chips in taco salads.

    That's why I partnered with Beanfields, the maker of my favorite healthier chips, to bring you this Buffalo Chickpea Salad.

    Besides being delicious, they are vegan and certified gluten-free, plus they are non-GMO Project Verified, which is very important to me.

    They come in a variety of flavors such as Sea Salt, Barbecue, and Nacho.

    For this recipe, I decided to use Pico de Gallo.

    However, any flavor of Beanfields would work, such as Jalapeno Lime or Cheddar Sour Cream.

    How to make Buffalo Chickpea Salad with Ranch.

    This salad comes together very quickly making it perfect for lunches and weeknight dinners.

    Check out the easy procedure:

    1. Melt a little vegan butter in a skillet. Then add the chickpeas and hot sauce and saute for a few minutes, stirring occasionally, until the sauce has thickened.
    2. Meanwhile, prepare the salads in individual bowls. For toppings, I like using avocado, cherry tomatoes, and olives.
    3. Divide the seasoned garbanzo beans among the bowls.
    4. Crush some chips on top of each.
    5. Serve the salads with either store-bought dressing or my favorite Cashew Ranch Dressing and enjoy!

    Two buffalo chickpea salads with forks and beverages

    More salads featuring chickpeas

    If you enjoy this recipe, be sure to try these flavorful hearty salads:

    • Chickpea Spinach Salad
    • BBQ Ranch Salad with Chickpeas
    • Grilled Eggplant Salad with Chickpeas and Tomatoes
    • Chickpea Avocado Salad with Mango

    Buffalo Chickpea Salad Recipe

    This recipe takes under 30 minutes to make.

    If you want to make it in advance or take it on the go, store the Buffalo chickpeas, chips, and dressing separate from the lettuce and vegetables.

    When you're ready to eat, you can combine the elements all together.

    If you love this recipe for Buffalo Chickpea Salad, please give it 5 stars!

    Buffalo Chickpea Salad with Ranch

    Buffalo Chickpea Salad with Ranch

    Buffalo Chickpea Salad with Ranch combines tangy and spicy flavors with crunchy tortilla chips and cooling vegan Ranch dressing in a satisfying main-dish salad.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Course: Salad
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Calories: 229kcal
    Author: Amy Katz

    Ingredients

    • 1 Tablespoon vegan butter, such as Earth Balance Buttery Spread
    • 1 can chickpeas , (14.5 ounces) rinsed and drained (1 ½ cups)
    • ¼ cup cayenne pepper sauce, such as Frank's RedHot Original
    • ½ head Romaine lettuce, chopped into bit size pieces
    • ½ dry pint cherry tomatoes, halved or quartered (or use larger tomatoes chopped)
    • 1 avocado, sliced or cubed
    • other vegetable toppings such as black olives, sliced green onions, cilantro, etc., (optional)
    • ½ bag Beanfields Bean and Rice Chips in your favorite flavor , (I like Pico de Gallo or Nacho)
    • Vegan Ranch dressing, homemade or store-bought
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    Instructions

    • Melt the vegan butter in a skillet over medium heat. Add the chickpeas and cayenne pepper sauce. Stir frequently until the sauce is thickened, about 5 minutes. Remove from heat and set aside.
    • Assemble the salads in two large bowls. Add the lettuce on the bottom, then top with the tomatoes, avocados, and any other vegetables you are using. 
    • Divide the chickpeas among the two bowls.
    • Crush the Beanfields chips in your hands and sprinkle over the salad.
    • Drizzle with Ranch dressing and serve right away. Enjoy!

    Notes

    Please note: Nutrition Facts do not include the chips or Ranch dressing. Refer to the packaging for details.
    For homemade vegan Ranch, make a batch of oil-free Cashew Ranch Dressing.
     
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    Nutrition

    Calories: 229kcal | Carbohydrates: 13g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 984mg | Potassium: 873mg | Fiber: 10g | Sugar: 2g | Vitamin A: 14045IU | Vitamin C: 16.3mg | Calcium: 64mg | Iron: 2.1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Cilantro Lime Rice and Black Beans
    Roasted Butternut Squash and Brussels Sprouts »
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Makenzie

      November 25, 2021 at 9:33 pm

      5 stars
      I’ve been making this recipe since you posted it and it’s still one of my favs! <3

      Reply
      • Amy Katz

        November 26, 2021 at 10:29 am

        Thanks Makenzie, it's still one of my favorites, too. 🙂

        Reply
    2. Camie

      January 12, 2021 at 3:39 pm

      5 stars
      I tried this recipe because my vegetarian daughter needed to try a lactose free diet. EVERYONE in my family loved it. Thank you!

      Reply
      • Amy Katz

        January 12, 2021 at 3:43 pm

        I'm so happy to hear it, Camie! I have been known to eat this four days a week for lunch. 😉

        Reply
    3. Michele

      October 17, 2016 at 7:55 pm

      This is sooooooo delicious!! I didn't have any chips on hand and it was stillsuper yummy. Quick and easy, this will definitely be in our rotation!

      Reply
      • Amy

        October 17, 2016 at 8:13 pm

        Thanks Michele! I'm so glad you enjoyed it!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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