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Buffalo Chickpea Pitas With Ranch

January 28, 2014 68 Comments

Makes 16
Total time: 20 minutes || Active time: 20 minutes

Buffalo Chickpea

Why is the Super Bowl my favorite time of the year? I totally don’t follow football the rest of the season. I’m more of a baseball girl (86 Mets!) but honestly, haven’t really paid attention since the Subway Series. Yet when this time of year rolls around I’ve suddenly got team spirit, even if I don’t even know which teams are even in it. I have taken existential inventory of my actions and I think I have the answer. It’s…well, it’s the wings.

It’s all the food, really (here’s a few of my Superbowl recipes.) But wings in particular give you carte blanche to eat all of the Frank’s that your heart desires. And my heart desires a lot.

This is such an easy way to capture the essence of buffalo wings. A spicy, tangy chickpea salad, a cooling dollop of ranch and fresh crunchy celery. All in one little bite that won’t leave your fingers greasy! Oh, and everything takes like 20 minutes to put together.

So go on, whip this up and invite over some other friends who have no idea what’s going on. But make sure that you switch back and forth from the Puppy Bowl. This year there is the Kitten Bowl, too!

Buffalo Chickpea
(Oops, forgot to add the celery to the above shot. But you get the idea.)


Notes

~Vegannaise in the purple jar is a good choice! Just try not to use too thin a mayo or the dressing will be runny.~Chop the herbs as finely as possible for best results. Really, you want them closer to minced.

~If you don’t have tahini, that’s fine. I love the nuttiness it brings to the table but you can also just add some extra mayo.

~If you are a total spice wimp, start with 3 tablespoons of hot sauce. But really, I’d almost be inclined to say, if you’re a spice wimp, skip this recipe entirely since it’s pretty much about the spice.

Ingredients

For the chickpeas:
1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
2 tablespoons tahini
2 tablespoons vegan mayo, storebought or homemade
1/4 cup Frank’s Red Hot, plus more to tasteFor the ranch:
3/4 cup vegan mayo, storebought or homemade
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper

For garnish and assembly:
Additional Frank’s
16 mini-pitas
1 rib thinly sliced celery
Fresh chives (optional)

Directions

Make the chickpeas:
In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.Mix in the mayo and tahini and give a few more mashes. Salt to taste, if needed. It should be salty enough with the Franks and mayo.

Make the ranch:
Just mix all of the ingredients together in a little bowl!

Assemble:
Place a tablespoon or so of chickpea salad on a pita. Add a dash more Frank’s if desired. Top with a dollop of ranch. Garnish with a few slices of celery and a piece of chive.

Filed Under: Appetizer, Main Featured, Recipe, Recipes Featured, Salad, Sandwich, Superbowl Tagged With: beans, chickpeas, chives, dill, herbs, hot sauce, mayo, parsley, tahini

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Reader Interactions

Comments

  1. Robin

    February 2, 2015 at 4:49 am

    Awesome again in 2015!

    Reply
  2. Tzu

    April 26, 2015 at 11:34 pm

    Buffalo chick pea tacos. Use a cabbage slaw instead of lettuce. Maybe some pickled red onions, too.

    Reply
  3. Marianne

    October 27, 2015 at 12:12 pm

    Isa, you are amazing!!! I’m from Buffalo and love, love, love Franks and this recipe completely satisfies this Buffalo girl when I need my fix.

    Reply
  4. Josy

    June 30, 2016 at 2:24 pm

    What is Frank’s red hot? What is substitute outside of US?

    Reply
    • Corey

      April 27, 2017 at 4:55 am

      Spicy sauce made from hot peppers. Sambal oleck, chili paste, or other sauce made from hot chilies.

      Reply
  5. Anna

    November 30, 2016 at 1:26 pm

    I made these for dinner last night. Completely easy and completely delicious! These will be a staple. I used the Tabasco brand Buffalo-style sauce. Yum!

    Reply
  6. Tania Di Nardo

    June 13, 2017 at 3:15 pm

    I freaking LOVE this buffalo chickpea mix. I’ve made it a million times and find it to be very versatile. I use it in sandwiches and in wraps, of just binge eat it on crackers. The ranch is a real winner too.
    But seriously you guys need to get the holiday cookbook because there is so much fantastic stuff in there.
    http://www.whoneedssalad.wordpress.com

    Reply
  7. Kirsten

    September 23, 2018 at 11:12 am

    This is on my weekly dinner menu rotation. My family loves it! Thanks!

    Reply
  8. jonhy

    January 28, 2019 at 7:31 am

    thanks

    Reply
  9. Benjamin

    August 20, 2020 at 2:31 pm

    Made this recipe last night for my wife. It was fantastic! The chickpea mix was delicious and the ranch was delicious as well. Thank you for the recipe!

    Reply
  10. Mae

    November 16, 2021 at 1:12 am

    These are SO. GOOD! I saved this recipe years ago and finally tried it tonight. I do a lot of cooking, and this is easily one is my new favorites. I made the pitas from scratch. Everything about this is perfect, and really simple to make. Awesome recipe, Isa!!

    Reply
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Trackbacks

  1. “We Are 12″ Plant-Based Superbowl Recipes | kindveggie.com says:
    January 30, 2015 at 4:22 am

    […] Buffalo Chickpea Pitas with Ranch by Isa Chandra Moscowitz Not as healthy as some recipes, but still animal friendly and totally […]

    Reply
  2. vegan life: Buffalo Chickpea Pitas With | Better Health Chiropractic NYC says:
    January 15, 2016 at 11:19 pm

    […] vegan life: Buffalo Chickpea Pitas With Ranch http://www.theppk.com/2014/01/buffalo-chickpea-pitas-with-ranch/ […]

    Reply
  3. 20 Best Vegan Recipe Blogs to Follow (2020 Updated) says:
    February 24, 2020 at 2:01 am

    […] if you look hard enough. The recipe that shows off what this blog is all about best is the buffalo chickpea pitas with ranch. Not shy at all about a big punchy flavor, it's a kickass little recipe with an amazing […]

    Reply

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Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

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