Buffalo Chickpea Tenders


Okay, I’ve really done it this time! I know there are vegan variations on chicken wings and I’ve tried them all. But this. This is different.

What I did:

I took Isa Chandra Moskowitz’s tried and true recipe for chickpea cutlets and formed them into tenders and served them with homemade buffalo and ranch sauces.


Here’s what I like best about this version. The texture. These tenders have a real “chew” without being dry along with an excellent flavor that actually tastes kind of like its traditional counterpart.


Oh, and did I mention they are so, so easy to prepare? Thank you once again, oh mighty Isa!!

Chickpea Cutlets

Oh, and in case you don’t have recipes for buffalo and ranch sauces, she’s got that covered, too. These are recipes in my regular rotation:

Isa’s Buffalo and Ranch Sauce Recipes



  1. thank you Melanie, the chickpea is very versatile in the last couple of weeks I have been seeing more and more recipes, I did not know you could make tofu from them.

    1. Yes, and now we know we can make whipped cream and meringue out of the chickpea cooking liquid!! (Aquafaba). I haven’t tried it yet, but I understand it’s groundbreaking!

  2. How about two-ingredient buffalo sauce? Valentina hot sauce plus either Earth Balance or Miyoko’s VeganButter heated in a small pot.

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