Buffalo Chickpea Salad with Tahini Ranch
This buffalo chickpea salad is bold, filling, and easy to make. A quick vegan lunch made with simple ingredients and a creamy ranch dressing.
Servings 4
Calories 272kcal
Ingredients
Salad
- 3 heads romaine lettuce
- 1/2 cup tomatoes, chopped
- 1/4 cup chopped red onion
- 1/2 cup shredded carrots
- 1/2 cup chopped celery
Buffalo Chickpeas
- 1/2 cup hot sauce
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon dried chives
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon sea salt
- 1/8 teaspoon dill
- 2 cans chickpeas (1 15 oz can, drained and rinsed)
Tahini Ranch Dressing
- 6 tablespoons tahini
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried chives
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon dried dill
Instructions
- Preheat a large skillet over medium heat.
- In a bowl combine the hot sauce, avocado oil and spices. Stir well.1/2 cup hot sauce, 1 tablespoon avocado oil, 1 tablespoon dried chives, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/4 teaspoon sea salt, 1/8 teaspoon dill
- Rinse and drain the chickpeas. When the skillet is preheated, add the chickpeas and buffalo sauce. Stir well.2 cans chickpeas (1 15 oz can, drained and rinsed)
- Cook the buffalo chickpeas over medium heat for 5-7 minutes until the sauce has thickened and it stays separated when you run a spoon or spatula down the skillet.
- While the chickpeas are cooking, make the tahini ranch dressing. Combine all the ingredients in a bowl and stir well. At first it will seem like it's not coming together, just keep stirring. Let sit 5 minutes to thicken.6 tablespoons tahini, 1/2 cup water, 2 tablespoons apple cider vinegar, 1 tablespoon dried chives, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/4 teaspoon dried dill
- Chop the lettuce, red onion, and celery and slice the tomatoes.3 heads romaine lettuce, 1/2 cup tomatoes, chopped, 1/4 cup chopped red onion, 1/2 cup chopped celery
- Make the salad - add the lettuce, veggies, buffalo chickpeas and top with tahini ranch dressing. Stir well to combine.1/2 cup shredded carrots
Notes
- Use store bought buffalo sauce - If you already have a buffalo sauce you love, you can use that instead of making your own. You will need about 1/2 cup
- Simmer the chickpeas in the sauce - Take a few minutes to let the chickpeas simmer in the buffalo sauce until they’re well coated. This helps them absorb flavor and makes a big difference.
- Rinse the chickpeas - Drain and rinse the chickpeas well before using.
- Adjust ranch consistency - If making the tahini ranch, it will thicken in the fridge. Let it sit at room temperature, then add 1 tablespoon of water at a time (if needed) until it reaches your desired consistency.
- Use the right amount of dressing - If using store bought ranch, you’ll need about 2 tablespoons.
Make Ahead
You can prep the components of this salad in advance (up to 3 days in advance). Let the chickpeas cool completely before storing, and keep the dressing separate until ready to serve. Assemble just before eating for the best texture.Nutrition
Calories: 272kcal | Carbohydrates: 26g | Protein: 11g | Fat: 17g | Fiber: 12g | Sugar: 8g
