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8 buffalo chickpea salad stuffed celery sticks on a blue marble board on a white counter

Buffalo Chickpea Salad Celery Sticks

This crunchy snack is a plant-based spin on buffalo chicken salad, and it's perfect for game day!
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 pieces
Calories 34kcal


  • 1 15.5 oz can chickpeas drained and rinsed
  • ¼ cup red onion finely chopped
  • 2 tablespoon buffalo sauce
  • ¼ cup plain Greek yogurt
  • 2 tablespoon blue cheese crumbles more to taste
  • 8 stalks celery sliced into thirds


  • In a large bowl, combine chickpeas, chopped red onions, buffalo sauce,  Greek yogurt, and blue cheese crumbles. Thinly slice 1 stalk of celery and add it to the mixture. Mix well.
  • Slice each celery stalk into three pieces. Use a sharp knife to shave the back of each piece to help them lay flat. Transfer the celery sticks to a serving dish.
  • Stuff each piece with a spoonful of chickpea salad. Garnish with a drizzle of buffalo sauce and more blue cheese crumbles to taste.


  • If you do not have buffalo sauce, you can use a smaller amount of hot sauce instead.
  • You can make this in advance. Keep the buffalo chickpea salad in the fridge and assemble the celery sticks right before serving.
  • Leftovers can last in an airtight container in the fridge for 2-4 days.


Serving: 1piece | Calories: 34kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg