Buffalo Chickpea Dip (Vegan Buffalo Chicken Dip)
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 people
Calories: 200kcal
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
- 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
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.
- 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.
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