Buffalo Chickpea Salad with Vegan Ranch Dressing
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A salad that eats like a meal! This is filling, spicy, creamy and refreshing at the same time
Ingredients
  • 1 14 oz. can chickpeas; rinsed, drained and patted dry
  • ½ teaspoon olive oil
  • pinch of salt and pepper
  • ¼ cup Franks Red Hot Sauce, or hot sauce/buffalo sauce of choice, divided
  • 4 cups chopped and washed romaine lettuce
  • 1 celery rib, diced
  • ½ cup shredded carrots
  • ½ cup thinly sliced purple cabbage
  • ½ an avocado, diced
  • ½ recipe for Vegan Ranch Dressing, or ranch dressing of choice
  • additional hot sauce, if desired
  • *VEGAN RANCH RECIPE*
  • ½ cup raw cashews, soaked for 1 hour in boiling water, or 8 hours in room temperature water
  • 1 teaspoon dried onion flakes
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh chopped parsley
  • ½ cup non-dairy milk, I use almond milk
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 2 generous pinches of pepper
Instructions
  1. Preheat oven to 400 degrees fahrenheit.
  2. In a small mixing bowl, toss the chickpeas with the olive oil, salt and pepper, and 2 tablespoons of the hot sauce and spread onto a baking sheet. Don't rinse out the bowl, you'll use it later. Bake for 20 minutes, tossing once half way through.
  3. Make the Vegan Ranch Dressing, if using, by combing all ingredients in a high speed blender. Season to taste with salt, pepper, or more fresh parsley if desired and set aside.
  4. Meanwhile, prep and chop remaining salad ingredients and distribute between two bowls.
  5. When the chickpeas are done, return to mixing bowl and toss with an additional 2 tablespoons of hot sauce.
  6. Distribute chickpeas among bowls and top with Ranch dressing and additional hot sauce to taste. Mix and enjoy immediately.
  7. Chickpeas are best when fresh but will keep in the fridge for 3-4 days.
Recipe by Insightful Bite at https://www.insightfulbite.com/buffalo-chickpea-salad-with-vegan-ranch-dressing/