Name: Vegan Buffalo Chickpea Salad Pinwheels
Prep time: 20 min
Total time: 50 min
Ingredients: 2 15-ounce cans chickpeas (drained and rinsed*); 1 large avocado (or 2 small avocados); 1/2 red onion (chopped); 1 jalapeño (or 1 stalk of celery); 2 green onions (chopped); 2 tbsp cilantro (chopped); 1/3 cup buffalo sauce** (plus more to taste); 1/4 cup vegan mayo; 1/2 tsp garlic powder; 1/2 tsp pepper (or to taste); 2 large tortillas (or wraps); 2 handfuls baby spinach; 1/4 cup red cabbage

These Vegan Buffalo Chickpea Salad Pinwheels are the ultimate party snack or make-ahead lunch. Slightly spicy, perfectly crunchy and healthy!

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We all know the obsession with buffalo sauce is VERY real over here on TSV. We have made tacos, quesadillas, mac and cheese...the list goes on and on. But thankfully ya'll are just as obsessed with this flavor combo as I am, so I have no shame in sharing all of my favorite buffalo recipes with you.

Today's recipe is a twist on another TSV favorite - Chickpea Salad Pinwheels. You guys LOVED that recipe, so I knew that I had to come up with more flavor-combos to recreate this super fun party appetizer (or make-ahead lunch).

This recipe is super adaptable. If you aren't a huge fan of spice, don't worry, you can still make this. Swap out the jalapeño for celery and add the buffalo sauce a little at a time. Easy peasy.

The filling literally takes less than 10 minutes to prep and mix up. Let it cool in the fridge for 30 minutes so the ingredients can meld together, then assemble.

Take some extra large flour tortillas and add the filling plus some crunchy greens to it. Roll it up then slice it into rounds. Serve it on a platter at your next party, or take it to work/school for an easy lunch.

This will be a go-to recipe you will want to make again and again!

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5 from 5 votes

Vegan Buffalo Chickpea Salad Pinwheels

These Vegan Buffalo Chickpea Salad Pinwheels are the ultimate party snack or make-ahead lunch. Slightly spicy, perfectly crunchy and healthy!

Course Appetizer, lunch, Snack

Cuisine American

Keyword chickpeas

Prep Time 20 minutes

Resting Time 30 minutes

Total Time 50 minutes

Servings pinwheels

Ingredients

2 15-ounce cans chickpeas drained and rinsed*
1 large avocado or 2 small avocados
½ red onion chopped
1 jalapeño or 1 stalk of celery
2 green onions chopped
2 tablespoon cilantro chopped
⅓ cup buffalo sauce** plus more to taste
¼ cup vegan mayo
½ teaspoon garlic powder
½ teaspoon pepper or to taste
2 large tortillas or wraps
2 handfuls baby spinach
¼ cup red cabbage

Instructions

Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
Add in the red onion, jalapeño, green onions, cilantro, buffalo sauce, vegan mayo, garlic powder and pepper. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.***
To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach/cabbage.****
Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
Serve right away or place in an air tight container in the fridge until ready to serve.

Video

Notes

*If the texture of the chickpea skins bother you, you can peel them by hand. This can be a little time consuming. I did not peel the skins of mine and they turned out just fine.

**You can find the buffalo sauce I used here.

***The filling can be made up to 6 hours ahead of time. If you are worried about your avocado browning, you can wait to add it until right before assembling.

****You don't want to add spinach/cabbage to both sides of the tortilla because once you roll it up, the other end won't stick if the filling is covered with spinach/cabbage - see picture above (or video) for reference.

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

Comments

Nate

November 22, 2022 at 6:46 am

Easy to make and delicious!

- Rene
  
  November 25, 2022 at 11:41 am
  
  Thank you!!!
  
Brandon

June 18, 2022 at 7:25 pm

Made a batch for Mother's Day, had a lunch container's worth of unfinished food that I froze. Just heated up the leftovers tonight and I must say, it's even yummier heated. As someone who can't handle spicy food this was actually quite tolerable and indeed had a nice kick to it.

Bren

May 10, 2021 at 12:54 pm

These look delicious, looking forward to making them! Just double checking, is the buffalo sauce Frank's original hot sauce or Frank's buffalo sauce? Or does it not matter? Thanks!!

- Rene
  
  May 12, 2021 at 8:40 am
  
  Hi Bren - I like the original, but I have heard that the "wing" version is also vegan friendly. So any Franks's will work!
  
Claudia

May 07, 2021 at 7:15 am

We're too sensitive to hot sauce. I assume it's to keep it moist. Any suggestions or just omit? Making this for Mother's Day.

Also, can I swap kale for the spinach?

- Rene
  
  May 07, 2021 at 2:20 pm
  
  Hi Claudia - Rather than omit it, try one of these pinwheel recipes instead!
  
  https://www.thissavoryvegan.com/simple-vegan-taco-pinwheels/
  https://www.thissavoryvegan.com/chickpea-salad-pinwheels/
  
Janey

June 30, 2020 at 3:05 am

You may have outdone yourself with this one! I am limiting my shopping trips for safety's sake, but avocado , fresh cilantro and cabbage are going on my list so I can make these soon. Have everything else.

Margaret Ault

May 16, 2020 at 9:30 am

WOW! These were awesome!!!! Yummy My husband and I loved this recipe!!!!! 10 stars

- Rene
  
  May 19, 2020 at 12:56 pm
  
  Woo - so glad they were a hit with you and your hubby 🙂
  
Chris

February 04, 2020 at 10:00 am

Can you put the chickpeas and avo in a blender or food processor or would that mash it too much?

- Rene
  
  February 04, 2020 at 11:01 am
  
  I would go with a food processor over a blender and just pulse it a couple of times. But it should work just fine!
  
Bri

January 18, 2020 at 5:32 am

Hi! Would love to try this but I’m allergic to avocados, could I sub with anything? More vegan mayo?

- Rene
  
  January 18, 2020 at 8:09 am
  
  That's exactly what I would do!!!
  
Kristen M

January 13, 2020 at 3:29 pm

Do you think you could sub in Tahini instead of Mayo? If not Tahini, any other ideas?

- Rene
  
  January 13, 2020 at 4:13 pm
  
  I would just add in another avocado. It might not get quite as creamy, but it should do the trick. I think tahini might throw off the flavor. Let me know how it turns out!
  
Janet

January 08, 2020 at 9:36 pm

Thank you! This was so spicy delicious and I loved it! I substituted celery for the red onion (my preference) but otherwise followed the recipe as written.

- Rene
  
  January 10, 2020 at 8:31 am
  
  So glad you were able to adjust to your liking Janet! 🙂
  
Eileen

January 08, 2020 at 2:28 pm

Your recipes are always delicious!?

- Rene
  
  January 10, 2020 at 8:32 am
  
  Thanks Eileen!!! 🙂