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Protein Buffalo Chicken Salad Recipe

Emily Carter
Protein Buffalo Chicken Salad Recipe combines chickpeas, buffalo sauce, crunchy vegetables, and creamy vegan dressing for a spicy protein-rich meal.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 330 kcal

Ingredients
  

  • Chickpeas — 2 cups drained
  • Buffalo sauce — 3 tablespoons
  • Olive oil — 1 tablespoon
  • Celery — 1 cup chopped
  • Carrot — ½ cup shredded
  • Vegan mayonnaise — ⅓ cup
  • Lemon juice — 1 tablespoon
  • Garlic powder — ½ teaspoon
  • Salt — ¼ teaspoon
  • Black pepper — ¼ teaspoon
  • Green onion — 2 tablespoons sliced
  • Instructions in steps

Instructions
 

  • Heat olive oil (1 tablespoon) in a skillet over medium heat.
  • Add chickpeas (2 cups) and cook for 5 minutes.
  • Pour buffalo sauce (3 tablespoons) over chickpeas and stir.
  • Cook another 3–5 minutes until coated.
  • Transfer mixture into a bowl.
  • Add celery (1 cup) and carrot (½ cup).
  • Stir in vegan mayonnaise (⅓ cup) and lemon juice (1 tablespoon).
  • Season with garlic powder (½ teaspoon), salt, and black pepper.
  • Mix thoroughly and garnish with green onion.

Notes

Nutritional values (per serving)

Calories: 330
Total Fat: 15 g
Saturated Fat: 2 g
Carbohydrates: 34 g
Fiber: 9 g
Protein: 13 g

Vitamins and minerals (per serving)

Vitamin A: 45%
Iron: 16%
Vitamin C: 12%
Magnesium: 14%
Potassium: 11%

Any additional notes/tips to enhance the flavor for the recipe

  • Add diced avocado for creaminess.
  • Serve inside wraps or sandwiches.
  • Sprinkle smoked paprika for depth.
  • Chill before serving for stronger flavor.
  • Add extra buffalo sauce for heat.