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Buffalo Chickpea Pitas With Ranch


This is such an easy way to capture the essence of buffalo wings. A spicy, tangy chickpea salad, a cooling dollop of ranch and fresh crunchy celery. All in one little bite that won’t leave your fingers greasy! Oh, and everything takes like 20 minutes to put together.

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Rate this recipe 4.6/5 (14 Votes)


  • 1 1/2 cups chickpeas, cooked (15 ounce can, rinsed and drained)
  • 2 tablespoons tahini
  • 2 tablespoons vegan mayo, store bought or homemade
  • 1/4 cup Frank’s Red Hot, plus more to taste
  • RANCH:
  • 3/4 cup vegan mayo, store bought or homemade
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • Additional Frank’s
  • 16 mini-pitas
  • 1 rib thinly sliced celery
  • Fresh chives (optional)


Servings 16
Adapted from


Step 1


In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.

Mix in the mayo and tahini and give a few more mashes. Salt to taste, if needed. It should be salty enough with the Franks and mayo.


Just mix all of the ingredients together in a little bowl!


Place a tablespoon or so of chickpea salad on a pita. Add a dash more Frank’s if desired. Top with a dollop of ranch. Garnish with a few slices of celery and a piece of chive.

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