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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
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Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 people
Calories: 290kcal
Author: Sarah McMinn


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


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


  • 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.


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.


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