Vegan Buffalo Chickpea Salad with Cool Tahini Ranch
Addicting chickpeas, drenched in red hot sauce and then spooned over crisp lettuce and veggies. So good! But the kicker is that cool tahini ranch. I think this is my favorite salad ever.
Cool Tahini Ranch:
3-4tablespoonsunsweetened almond milk
2tablespoonsfreshly squeezed lemon juice
2tablespoonschopped fresh parsley
2tablespoonschopped fresh chives
1/4teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
Spicy Buffalo Chickpeas:
115-ounce can chickpeas, drained
1/4cupred hot buffalo saucedivided
1/4teaspoongarlic powder or 1 small clove garlicminced
1/8teaspoonfreshly ground black pepper
5cupsshredded romaineor a combo of romaine and red leaf lettuce, as pictured
1batch Spicy Buffalo Chickpeas
1celery stalkdiced (about 1/2 cup)
1/2medium cucumberpeeled and diced (about 1 cup)
1medium ripe avocadopeeled and sliced
1/2small red onionsliced into half-rounds (soak in a bowl of ice water for 10 minutes if you prefer to reduce the bite)
1batch Cool Tahini Ranch
Make the dressing. Add all dressing ingredients to the bowl of a small food processor or blender. Puree until blended, adding additional almond milk if needed to thin it. Set aside.
Cook the chickpeas. Set a medium saute pan over medium heat. When hot, add the olive oil. Add the chickpeas, 2 tablespoons of the buffalo sauce, garlic or garlic powder, salt, and pepper. Cook, stirring, until warmed through and golden brown in places, about 5 minutes. Remove from heat and stir in additional 2 tablespoons buffalo sauce. Set aside.
Assemble the salad. In a large salad bowl or on individual plates (your choice), arrange a bed of lettuce. Scoop the warm chickpeas over the top. Arrange celery, cucumber, avocado, and onion over each. Drizzle generously with dressing. Serve immediately.