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5 from 1 vote
Vegan Buffalo Salad {Gluten-Free}
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A vegan buffalo salad with arugula, cherry tomatoes, avocados and a vegan aioli dressing. The buffalo crumble is made with nuts, chickpeas and rice and resembles a ground meat while being entirely vegan and gluten-free. Delicious and healthy!

Course: Entrée Salad, Lunch, Salad
Cuisine: American, Healthy, Vegan
Servings: 2
Calories: 403 kcal
Author: Vicky Berman
  • 1/2 cup cashews
  • 1/2 cup cooked brown rice
  • 1/2 cup chickpeas rinsed and drained
  • 1 clove garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons Frank's Red Hot sauce
  • 2 ounces arugula
  • handful cherry tomatoes halved
  • 1/2 -1 avocado cubed
  • dressing:
  • 1 tablespoon vegan mayo
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  1. Add cashews, cooked brown rice, chickpeas, garlic, smoked paprika, and salt to a food processor. Pulse until broken up and just starting to clump together.
  2. Heat 1 tablespoon oil in a pan and add the mixture. Cook for 5 minutes, stirring occasionally. Add 1-2 tablespoons hot sauce and stir to combine. Remove from heat.
  3. In a small bowl make the dressing by whisking together vegan mayo, olive oil, garlic and lemon juice. Whisk until smooth.
  4. Serve buffalo crumble over arugula salad with cherry tomatoes and avocados. Top with dressing.
Recipe Notes

Recipe Adapted from Naturally Ella

Nutrition Facts
Vegan Buffalo Salad {Gluten-Free}
Amount Per Serving
Calories 403 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 573mg25%
Potassium 475mg14%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 4g4%
Protein 10g20%
Vitamin A 920IU18%
Vitamin C 8.6mg10%
Calcium 77mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.