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buffalo chickepea dip with chips and vegetables

Buffalo Chickpea Dip (Vegan Buffalo Chicken Dip)

Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 200kcal
Author: Becky Hardin
Buffalo Chickpea dip is as delicious as it is easy to make! This addictive vegetarian dip is creamy with a spicy, tangy kick.
Print Recipe

Ingredients

  • 15 ounces chickpeas drained
  • 1 tablespoon vegan avocado oil mayonnaise or regular mayonnaise if not vegan
  • 1 teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon onion powder
  • ¼ cup Buffalo sauce we use Frank’s RedHot
  • 1 tablespoon minced fresh chives

To serve:

  • Tortillas chips
  • Carrot sticks
  • Celery sticks

Instructions

  • Place the chickpeas, mayonnaise, and spices in a food processor and pulse until combined and resembles shredded chicken. Pulse in the buffalo sauce.
  • Transfer to a serving bowl and top with an extra drizzle of buffalo sauce and minced chives.
  • Serve immediately or refrigerate for up to 5 days.

Notes

  • To make this vegan use vegan avocado oil mayonnaise.
  • I used Frank's hot sauce but feel free to use your favorite buffalo sauce.
  • Garnish with minced fresh chives.

Nutrition

Calories: 200kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 635mg | Potassium: 320mg | Fiber: 8g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg