Vegan Buffalo Chickpea Salad Pinwheels Recipe
These Vegan Buffalo Chickpea Salad Pinwheels are a flavorful and nutritious plant-based appetizer or snack. Combining creamy avocado, spicy buffalo sauce, and protein-rich chickpeas wrapped in soft tortillas with fresh spinach and cabbage, these pinwheels deliver a perfect balance of textures and bold flavors. Easy to prepare and perfect for parties, lunchboxes, or light meals, they are also vegan and customizable to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 16 pinwheels (2 tortillas cut into 8 pieces each)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Chickpea Salad Filling
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 large avocado or 2 small avocados
- 1/2 red onion, chopped
- 1 jalapeño or 1 stalk of celery
- 2 green onions, chopped
- 2 tbsp cilantro, chopped
- 1/3 cup buffalo sauce, plus more to taste
- 1/4 cup vegan mayo
- 1/2 tsp garlic powder
- 1/2 tsp pepper, or to taste
Assembly
- 2 large tortillas or wraps
- 2 handfuls baby spinach
- 1/4 cup red cabbage
Instructions
- Mash Chickpeas and Avocado: Add the drained chickpeas to a bowl and mash them with a fork until mostly broken down. Add the avocado and continue mashing until well combined, creating a creamy base for the filling.
- Add Vegetables and Seasonings: Stir in the chopped red onion, jalapeño (or celery), green onions, cilantro, buffalo sauce, vegan mayo, garlic powder, and pepper. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasonings if necessary.
- Chill the Filling: Place the chickpea mixture in the refrigerator for at least 30 minutes to let the flavors meld and the filling firm up slightly, making it easier to spread.
- Prepare the Tortillas: Lay out the tortillas flat and spread an even layer of the chilled filling over the entire surface, reaching all the way to the edges.
- Add Greens: Sprinkle baby spinach and red cabbage over half of the filling on each tortilla for added crunch and freshness.
- Roll and Slice: Starting from the end with the spinach and cabbage, tightly roll up each tortilla until fully enclosed. Using a sharp knife, slice each roll into 8 pinwheel pieces to serve.
- Serve or Store: Serve the pinwheels immediately as a fresh appetizer or snack, or store them in an airtight container in the fridge until ready to enjoy.
Notes
- If the chickpea skins bother you, you can manually peel them for a smoother texture, though it is optional and time-consuming.
- The buffalo sauce brand used in the recipe can be substituted with any vegan-friendly buffalo sauce you prefer.
- The filling can be prepared up to 6 hours in advance. To prevent avocado browning, you may choose to add the avocado just before assembling the pinwheels.
