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 ¾ 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 tablespoon 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!
Tips and Tricks
- 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.
- Do marinate the chickpeas in the buffalo sauce mixture for at least 2 hours to get the best flavors out of this dish!
- 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.
- Short on time? Skip the homemade ranch and pick up your favorite brand of vegan ranch at your local grocery store.
- Want to make it 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.
Frequently Asked Questions
Not all lettuce wraps are vegan, it depends on the filling. Some vegan lettuce wrap ideas include chickpeas, tofu, jackfruit and mushrooms.
Feel free to use any type of wide and green leafy lettuce to make lettuce wraps. Some great options include romaine hearts and Boston bib lettuce.
Buffalo chickpeas are a blend of spicy, tangy, and sweet. If you are worried they will be too hot, start with half the amount of hot sauce and taste and adjust as you go!
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
Ingredients
Buffalo Chickpeas
- 2 cups cooked chickpeas
- ¼ cup Franks hot sauce
- 1 tablespoon vegan mayonnaise
- 1 teaspoon agave nectar
- ½ teaspoon apple cider vinegar
- pinch of salt
- 2 celery stalks, diced
Ranch Dressing
- ½ cup raw cashews, soaked 2 hours
- ½ cup water
- 2 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon apple cider vinegar
- pinch of salt
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh dill, minced
- 1 teaspoon fresh chives, minced
Extras
- 8-12 large leafs of Romain Lettuce
- 2 green onions, diced
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 tablespoon 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
- 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.
- Do marinate the chickpeas in the buffalo sauce mixture for at least 2 hours to get the best flavors out of this dish!
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Christina M Tucker says
Thanks for this Sarah. While I did not make mine vegan (Mayo) and I skipped the sugar it was so amazing I had a bowl without it hitting the fridge. It was super easy and I just made it with 2 cans of chick peas., drained and rinsed like 6x. I was lazy and didn't make the ranch but it doesn't need it...it's so yummy!
Erin says
I have been looking for a vegan lettuce wrap idea and this looks amazing! Thankfully I have have all the ingredients already at home to try this tonight.
KP says
I made these for lunches and it's really easy to assemble them at work. I used tahini instead of mayo because I didn't have any on hand and it still worked out great! I'd say it makes about 2 servings if you eat it on it's own. Next time I may just turn it into a salad and add carrots and red pepper, etc. Thanks for the recipe!
Stacy says
We just made these tonight for supper. THEY ARE OUT-OF-THIS-WORLD DELICIOUS. You are a genius. Please don't ever stop. We are having a vegan party for all our non-vegan friends later in the fall and this will definitely be on the menu. I have emailed this link to many of my friends and family. I agree with your husband- the Buffalo sauce is delicious. The ranch is delicious. Thank you!!!!
Sarah says
Thank you Stacy! You sure know how to make a girl's day 🙂
Tonia says
Is it possible to do a vegan blue cheese, or am I pushing it 😉
This look AMAZING!!!
Sarah says
Thanks Tonia! I've never made a vegan blue cheese, but I have seen recipes on the web for similar things. I would do a quick google search and see what you find. I did find this that looks amazing: http://melomeals.blogspot.com/2012/05/vegan-blue-cheese-recipe.html
Emma says
I love loading up crunchy lettuc leaves with bean and grain salads. Those chickpeas sound (and look!) great. I have an unopened bottle of Frank's in the cupboard and am not sure what I bought if for but now I have a use for it! Thanks 😀
Thalia @ butter and brioche says
this is seriously such a good idea using lettuce leafs as a wrap.. definitely taking this recipe to my kitchen, thanks for the inspiration!
Caitlin says
i'm so glad you decided to share! this looks like a delicious meal!