Vegan Buffalo Chickpea Salad with Avocado Ranch Dressing
Buffalo sauce makes everything better and this spicy, savory buffalo chickpea salad is here to prove it. With a vegan chicken patty and toasted chickpeas, plenty of fresh veggies, fiery buffalo sauce, and a tangy vegan avocado Ranch dressing to cool it down, it's the kind of salad you want to eat on repeat. It's bold, wicked flavorful, and will make you want to eat salads forever.
Ingredients
For Salad:
- 8 oz spring mix
- 1 cup frozen corn thawed
- 2 Persian cucumbers diced small
- 1 cup cherry tomatoes halved
- 2 tbsp red onion chopped
- 1 stalk celery chopped
For Chickpeas:
- 15 oz can of chickpeas drained
- 1 vegan chicken patty
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 3 tbsp Red Hot buffalo sauce butter free
For Dressing:
- 1 avocados peeled and pits removed
- ½ cup plain unsweetened vegan yogurt
- ½ cup water plus more if needed for drizzling
- ½ teaspoon maple syrup
- 1 lime juiced
- 1 pinch salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 2 tbsp cilantro chopped, or substitute dill if preferred
- ⅛ teaspoon Italian seasoning
Instructions
- Preheat oven to 400°.
- To a sheet pan add chickpeas, oil, salt and toss.
- Spread out into a single layer. Add the chicken patty.
- Bake for 20 minutes.
- Add the hot sauce, toss until chickpeas and chicken are coated.
- Bake for 5 more minutes.
- Once done chop the chicken in bite sized pieces.
- Make the dressing by adding to a high speed blender avocados, lime juice, water, maple syrup, salt, onion powder, and garlic powder.
- Blend until smooth and creamy.
- Add in the chopped cilantro and Italian seasoning and mix by hand.
- To a large platter add the lettuce, tomato, corn, celery, tomatoes, onion, buffalo chickpeas and chicken.
- Serve immediately with the dressing.
Notes
This salad is typically served with the chickpeas and chicken warm. If you'd like to meal prep it or store the leftovers, I recommend putting the saucy chickpea chicken mixture in an airtight container and store the greens and fresh veggies separately.
To serve, warm the hot ingredients in the microwave then add to the salad. The leftover buffalo chickpea salad will keep in the fridge for 4-5 days.
Nutrition
Calories: 423kcalCarbohydrates: 58gProtein: 16gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 497mgPotassium: 927mgFiber: 14gSugar: 10gVitamin A: 987IUVitamin C: 37mgCalcium: 86mgIron: 4mg
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