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These buffalo chickpeas are buttery, spicy, and loaded with flavor. They’re made with my homemade vegan buffalo sauce, and they’re perfect for bowls, wraps, salads, or eating straight from the pan.
If you like bold heat balanced with a little sweetness, this is an easy plant-based protein you’ll want to make again and again.
Why You’ll Love These Buffalo Chickpeas
- Ready in about 10 minutes
- Made with simple pantry ingredients
- Vegan and dairy-free
- Great for meal prep
- Flexible use: works in bowls, salads, wraps, and tacos
This recipe is especially useful if you want a quick way to add flavor and protein to rice bowls or grain bowls without turning on the oven.
Ingredients
This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.
Substitutions
Instructions
Prep Tips:
- Heat a small saucepan over medium heat.
- Add the plant-based butter and let it melt completely.
- Once melted, add the hot sauce, garlic powder, onion powder, paprika, and maple syrup.
- Bring the sauce to a gentle simmer. Cook for 4 to 5 minutes, stirring occasionally, until everything is well blended and slightly thickened.
- You can heat the chickpeas separately in a medium skillet, then add the hot buffalo sauce, or add the chickpeas to the saucepan and stir until they are fully coated and heated through.
- Remove from heat and use right away, or let cool slightly before storing.
Melt the butter.
Add the spices, hot sauce, and syrup.
Simmer the sauce.
Heat the chickpeas.
Add the sauce to the chickpeas.
Heat everything together.
What to serve buffalo chickpeas with
Buffalo chickpeas are really flexible and easy to use in different meals. I like adding them to a rice bowl with vegetables and a creamy dressing, or stuffing them into wraps for a buffalo chickpea quesadilla, or pitas with lettuce and cucumber for a quick lunch.
They also work well tossed into a salad or served over roasted potatoes or sweet potatoes for an easy dinner. I also use these in my buffalo chickpea bowl with rice, which turns this recipe into a full meal with grains, vegetables, and sauce, and it’s a great way to use leftovers.
Storage
Store leftover buffalo chickpeas in an airtight container in the fridge for up to 4 days.
To reheat:
- Warm gently in a small saucepan over low heat
- Add a splash of water if the sauce thickens too much
- Or microwave in short bursts, stirring in between
Frequently Asked Questions
Yes, canned chickpeas can be used in this recipe. Drain and rinse them before adding them to the sauce. Cooked chickpeas from dry can also be used as long as they are fully tender.
If you’ve made this Buffalo Chickpeas recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Buffalo Chickpeas Recipe
Ingredients
- 1 ½ cups chickpeas cooked, drained, and rinsed
- ½ cup plant-based butter
- ½ cup hot sauce vinegar-based, Frank’s style works best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon maple syrup
Instructions
- Warm the chickpeas in a medium skillet over medium to medium-low heat.
- Meanwhile, heat a small saucepan over medium heat.
- Add the plant-based butter and let it melt completely.
- Once melted, add the hot sauce, garlic powder, onion powder, paprika, and maple syrup.
- Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce is smooth and well combined.
- Add the sauce to the chickpeas and stir until they are fully coated in the buffalo sauce.
- Remove from heat and serve right away, or let cool before storing.
Notes
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