Vegan Buffalo Chickpea Salad Pinwheels
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These Vegan Buffalo Chickpea Salad Pinwheels are the ultimate party snack or make-ahead lunch. Slightly spicy, perfectly crunchy and healthy!
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!
Vegan Buffalo Chickpea Salad Pinwheels
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
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
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Used both jalapeño, celery and a few tablespoons of unsweetened plain non-dairy yogurt. AMAZING!!!
The filling is delicious and what a nice easy summer dinner for hot days with a little green salad on the side.
Easy to make and delicious!
Thank you!!!
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.
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!!
Hi Bren – I like the original, but I have heard that the “wing” version is also vegan friendly. So any Franks’s will work!
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?
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/
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.
WOW! These were awesome!!!! Yummy My husband and I loved this recipe!!!!! 10 stars
Woo – so glad they were a hit with you and your hubby 🙂
Can you put the chickpeas and avo in a blender or food processor or would that mash it too much?
I would go with a food processor over a blender and just pulse it a couple of times. But it should work just fine!
Hi! Would love to try this but I’m allergic to avocados, could I sub with anything? More vegan mayo?
That’s exactly what I would do!!!
Do you think you could sub in Tahini instead of Mayo? If not Tahini, any other ideas?
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!
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.
So glad you were able to adjust to your liking Janet! 🙂
Your recipes are always delicious!?
Thanks Eileen!!! 🙂