Enjoy these light and refreshing Vegan Lettuce Wraps with Buffalo Chickpeas this summer. These vegan wraps are packed with protein and delicious flavors and covered in homemade vegan ranch dressing. Serve at summer gatherings and BBQs.

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If you’re looking for the perfect vegan lettuce wraps then this buffalo chickpea wrap is just for you!

The buffalo marinade includes hot sauce, apple cider vinegar, and agave which gives the chickpeas a spicy, sour, and slightly sweet flavor that you’re going to love. The addition of the vegan ranch dressing adds a creamy, cooling, herby taste which balances out these vegan appetizers perfectly, making them one highly addictive snack.

And that’s okay! Because not only are they delicious, these vegan wraps are super healthy!

This refreshing and filling finger food will make your taste buds dance! Serve them as an appetizer or main at your summer gatherings and BBQs!

Recommended Ingredients & Equipment

You don’t need many ingredients to make this delicious vegan appetizer. Buy your vegan ranch at the store and this recipe is whipped together in a matter of minutes!

Here is everything you need.

Ingredient Notes

• Chickpeas – You can either use dried chickpeas or canned chickpeas. If you are using dry, you’ll need about 3/4 cup. If you are new to cooking with dried beans, take a look at this step-by-step guide.
• Romaine Lettuce – This is a great lettuce option for vegan lettuce wrap recipes because it is wide and is able to hold fillings well. Other lettuce leaves are sometimes too watery or thin and end up ripping once the filling is added so things can get messy real quick!
• Hot Sauce – For a traditional buffalo flavor, use Frank’s RedHot hot sauce.
• Agave – If you don’t have agave on hand, feel free to use maple syrup or coconut sugar.
• Vegan Ranch – You can either make your own by following the instructions below or, for a shortcut, pick up your favorite brand of vegan ranch at your local grocery store. I recommend Follow Your Heart.

Recommended Equipment

For this recipe you will need a small mixing bowl, a mixing spoon, and a good quality chef’s knife and cutting board. If you are making your vegan ranch from scratch, you will also need a food processor.

Step-by-Step Instructions

Step One – Make the Buffalo Chickpeas

Grab a small bowl and combine hot sauce, mayonnaise, agave nectar, apple cider vinegar, and salt. Then, stir in the cooked chickpeas and celery, cover, and place in the refrigerator for at least two hours.

Pro Tip: Taste the vegan buffalo chickpeas to make sure that you are happy with the seasoning. Feel free to taste and adjust seasonings to suit your taste buds

Step Two – Vegan Ranch Dressing (Optional)

If you are making the vegan ranch from scratch, you will need to soak the cashews in advance. Soak them for at least 2 hours in distilled water. This softens the nuts so that they can be pureed into a smooth and creamy dressing. Don’t skip this step! Otherwise, your dressing my taste gritty or lumpy.

Drain and rinse the cashews nuts. Then add the cashews, water, lemon juice, olive oil, garlic, vinegar, and salt to a food processor or blender and blend until completely smooth. Transfer to a small bowl, add the minced herbs, cover, and place in the refrigerator for at least one hour.

Pro Tip: Short on time? Skip this step altogether and pick up your favorite vegan ranch dressing at your local grocery store! I recommend Follow Your Heart or Primal Kitchen.

Serving and Storing

Serving – To assemble the vegan lettuce wraps, place 3-4 tbsp of buffalo chickpeas inside each romaine lettuce leaf. Drizzle the ranch dressing on top of the buffalo chickpeas, top with green onions, and serve immediately.

Storage – Store the chickpeas and ranch dressing separately. They can be stored in the refrigerator for up to five days in an airtight container. When ready to serve, simply assemble and eat. These make great grab-n-go weekday lunches!

Frequently Asked Questions

More Vegan Appetizers

• Vegan Lettuce Wraps with Teriyaki Mushroom
• Vegan Lettuce Wraps with Buffalo Chickpeas
• Roasted Garlic Hummus
• Vegan Greek Salad w/ Chickpeas

Buffalo Chickpea Lettuce Wraps

Enjoy these light and refreshing Vegan Lettuce Wraps with Buffalo Chickpeas this summer. These vegan wraps are packed with protein and delicious flavors and covered in homemade vegan ranch dressing. Serve at summer gatherings and BBQs.

5 from 2 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 4 people

Calories: 290kcal

Author: Sarah McMinn

Ingredients

Buffalo Chickpeas

• 2 cups cooked chickpeas
• 1/4 cup Franks hot sauce
• 1 tbsp vegan mayonnaise
• 1 tsp agave nectar
• 1/2 tsp apple cider vinegar
• pinch of salt
• 2 celery stalks, diced

Ranch Dressing

• 1/2 cup raw cashews, soaked 2 hours
• 1/2 cup water
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp apple cider vinegar
• pinch of salt
• 1 tbsp fresh parsley, minced
• 1 tsp fresh dill, minced
• 1 tsp fresh chives, minced

Extras

• 8-12 large leafs of Romain Lettuce
• 2 green onions, diced

US Customary – Metric

Instructions

• To make the buffalo chickpeas, combine hot sauce, mayonnaise, agave nectar, apple cider vinegar, and salt in a small bowl. Stir in chickpeas and celery. Taste in adjust seasonings. Once the chickpeas are flavored to your liking, cover and place in the refrigerator for at least two hours.
• To make the ranch dressing, drain and rinse the cashews. In a food processor or blender combine cashews, water, lemon juice, olive oil, garlic, vinegar, and salt. Blend until completely smooth. Transfer to a small bowl, stir in the minced herbs, cover, and place in the refrigerator for at least one hour. Note: Feel free to skip this step and pick up your favorite brand of vegan ranch dressing at the store!
• To assemble, place 3-4 tbsp of buffalo chickpeas inside each romaine lettuce leaf. Drizzle with ranch dressing, top with green onions and serve immediately. Store chickpeas and dressing in the refrigerator for up to five days.

Notes

Serving and Storing – Serve assembled wraps immediately. Store the chickpeas and ranch dressing separately. They can be stored in the refrigerator for up to five days in an airtight container. When ready to serve, simply assemble and eat. These make great grab-n-go weekday lunches!

Make in Advance – Make the chickpeas and dressing a day or two ahead of time and store them in an airtight container in the refrigerator. Once you are ready to serve, just quickly assemble.

Recipe Tips

1. Drain the chickpeas properly before adding them to the buffalo sauce mixture. If you don’t the chickpea filling will become watery and the flavors in the buffalo marinade may become diluted.
2. Do marinate the chickpeas in the buffalo sauce mixture for at least 2 hours to get the best flavors out of this dish!
3. Make sure you soak the cashew nuts for 2 hours before making the ranch dressing. This ensures that the nuts are easy to blend and as a result, you will get a creamy delicious, nutty base.

Time Saver – Short on time? Skip the homemade ranch and pick up your favorite brand of vegan ranch at your local grocery store.

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 507mg | Potassium: 413mg | Fiber: 7g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 4.5mg | Calcium: 61mg | Iron: 3.6mg