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Buffalo Chickpea Salad

A vibrant and nutritious salad that blends spicy buffalo flavors with fresh ingredients, perfect for busy weeknights or impressing guests.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the dressing

  • 1/3 cup tahini Creamy sesame seed paste
  • 3-4 tablespoons unsweetened almond milk
  • 2 tablespoons freshly squeezed lemon juice Adjust according to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt Plus more to taste
  • 1/4 teaspoon freshly ground black pepper Plus more to taste

For the salad

  • 1 tablespoon olive oil
  • 1 15-ounce can chickpeas (drained) Main protein source
  • 1/4 cup red hot buffalo sauce Divided for dressing and chickpeas
  • 5 cups shredded romaine lettuce Can mix with red leaf
  • 1 celery stalk (diced; about 1/2 cup)
  • 1/2 medium cucumber (peeled and diced; about 1 cup)
  • 1 medium ripe avocado (peeled and sliced)
  • 1/2 small red onion (sliced into half-rounds) Soak in ice water for 10 minutes to reduce bite

Instructions

Preparation

  • In a bowl, whisk together tahini, almond milk, lemon juice, onion powder, garlic powder, parsley, chives, salt, and pepper to create the dressing. Adjust seasoning to taste.
  • In another bowl, toss chickpeas with olive oil, 1/4 cup buffalo sauce, garlic powder, salt, and pepper. Bake or sauté until crispy.
  • In a large bowl, layer shredded lettuce, diced celery, cucumber, avocado, and onion.
  • Top the salad with spicy buffalo chickpeas and drizzle with Cool Tahini Ranch dressing.

Notes

For the best flavor, store dressing, chickpeas, and veggies separately and combine before serving. Adjust buffalo sauce for desired heat level.