Buffalo Chickpea Salad

Spicy buffalo chickpeas on a bed of chilled lettuce tossed in homemade ranch dressing, topped with creamy avocado, tomatoes and carrots.

The coolness of the ranch and romaine combines perfectly with the buffalo chickpeas, and it’s so easy to whip up!

After you preheat your oven, I like to start by making the ranch so it can have a little time to sit in the fridge. It’s one of those things that gets better as the flavor sits and melds, and it tastes best chilled.

This ranch is so tasty, I usually double the recipe when I make it so I can have it on hand in the fridge. I can always find something to dip in ranch…

Once your ranch is chillin’ in the fridge, make your two ingredient buffalo sauce for the chickpeas. After you toss your chickpeas in the buffalo sauce, scoop them onto your baking sheet but try to avoid letting all that extra sauce on the pan. Most of it will cook up and the texture is best if there isn’t too much liquid. If you like extra spice, toss the chickpeas in the extra sauce once they are done baking.

Print Pin

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!

Course Main Course, Salad

Cuisine American, Vegan

Keyword buffalo chickpea, chickpea salad, lunch, salad, spicy, vegan

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!