Buffalo Chickpea Salad
Spicy buffalo chickpeas on a bed of chilled lettuce tossed in homemade ranch dressing, topped with creamy avocado, tomatoes and carrots. A healthy and filling lunch with a nice kick!
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1/4 cup hot sauce I love Frank’s Red Hot
- 1 Tbs vegan butter
Ranch dressing
- 1/2 cup vegan mayo
- 1 Tbs parsley, chopped
- 1 Tbs chives, chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 Tbs lemon juice
- 1 Tbs almond milk
For the salad
- 1 bag of romaine lettuce
- 1/4 cup shredded carrots
- 1 avocado diced
- 1/2 pint of cherry tomatoes quartered
- 1/2 red onion, diced
Instructions
- Preheat oven to 375 degrees.
- In a small mixing bowl, melt tablespoon of butter in the microwave for about 15 seconds. Add hot sauce and whisk until combined. Toss your drained chickpeas in bowl and mix so all the peas are coated.
- Scoop chickpeas out of mixing bowl onto a baking sheet, but try to avoid letting too much excess sauce onto the pan. Place in preheated oven and cook for 20 minutes, shaking halfway through.
- To make your ranch: mix mayo, lemon juice, almond milk, onion powder, garlic powder, chives and parsley. Add salt and pepper to taste, then cover and place in fridge.
- To serve, toss romaine in ranch, then portion on your plates. Top with red onion, cherry tomatoes, carrots, avocado and chickpeas. Top with extra ranch if desired!