I am a huge fan of buffalo anything. One of my favorite things to make for football Sundays or any kind of event that warrants finger food snacking is buffalo cauliflower “wings.” Also – I eat chickpeas ALL THE TIME. You’ve probably seen my chickpea salad on my blog or instagram feed before. Consider this a major flavor upgrade from that!
What you need:
- 1 can chickpeas (garbanzo beans)
- Spring mix/greens of your choice
- Cherry tomatoes
- Red onion
- Sweet Baby Ray’s Buffalo Wing Sauce
- Daiya Vegan Homestyle Ranch
- Sea salt or pink himalayan salt
- Black pepper
Step one: Spray frying pan with a good amount of coconut oil spray, or begin liquifying about 1 tbsp coconut oil in pan. Add drained can of chickpeas, 2 pinches of salt, and a dash of black pepper.
Step two: while the chickpeas are cooking and crisping, prep the cold salad base. Use spring mix, halved cherry tomatoes, slices of avocado and cucumber, and a few slices of red onion.
Step three: Once the chickpeas have gotten a little crispy, with partial blackening, add the buffalo wing sauce. You want enough to coat all the chickpeas. Continue cooking until the sauce thickens and the chickpeas have a good coating of buffalo sauce.
Final step: top the cold salad with the hot buffalo chickpeas, and top it off with vegan ranch.