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Buffalo Chickpea Lettuce Wraps

Buffalo Chickpea Lettuce Wraps

These vegan lettuce wraps are filled with Buffalo chickpeas and homemade ranch dressing for a light and refreshing gluten-free meal. 
5 from 1 vote
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 290kcal
Author: Sarah McMinn


Buffalo Chickpeas

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


  • 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, 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 high-powered 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.
  • 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.


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