Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

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spicy, creamy & crunchy: chickpea buffalo salad stuffed cucumbers

if you love bold flavors, creamy textures, and a little heat, these chickpea buffalo salad stuffed cucumbers are about to be your new favorite snack.

they’re spicy, tangy, creamy, and refreshing all at once, making them the perfect bite when you want something satisfying but not too heavy.

taste & texture

this recipe brings all the flavors you love from buffalo-style dishes but in a fresh, plant-based way.

the chickpea salad is rich, creamy, and full of that signature buffalo spice, while the crunchy cucumber balances it all out with a cool, refreshing bite.

the diced red bell pepper adds a subtle sweetness and a little extra crunch, making each bite feel perfectly balanced.

why this is the perfect savory snack

these stuffed cucumbers are packed with flavor but still light enough to enjoy anytime. they’re:

• protein-packed from the chickpeas, keeping you full and energized
• cool & refreshing thanks to the cucumbers, making them great for warm days
• quick & easy to make with minimal ingredients
• great for meal prep so you always have a healthy snack on hand

they also work well as a snack, appetizer or side dish—perfect for game day, spring gatherings, or just when you’re craving something savory and satisfying.

substitution options

want to switch things up? here are some easy swaps:

• buffalo sauce: use your favorite store-bought brand or make your own with hot sauce and a little melted vegan butter.
• coconut yogurt: swap for another thick yogurt, tahini, or even mashed avocado for a different kind of creaminess.
• bell pepper: sub with shredded carrots for a slightly sweeter crunch.
• cucumbers: if you’re not a fan, serve the buffalo chickpea salad in lettuce cups, on toast, or in a wrap.

how to make it

making these is super simple:

1. pulse chickpeas in a food processor until slightly broken down but still textured.
2. mix with thick coconut yogurt, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, diced red bell pepper, and nutritional yeast.
3. spoon the mixture into cucumber halves that have been scooped out.
4. drizzle with extra buffalo sauce or dairy-free ranch, and enjoy!

storage

if you’re making these ahead of time, store the chickpea buffalo salad separately in an airtight container in the fridge for up to 3 days.

when you’re ready to eat, just scoop it into fresh cucumber halves for the best texture.

assembled stuffed cucumbers are best enjoyed the same day, as the cucumbers can release water over time.

if you like Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!), you’ll also love these other recipes of mine!

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