Buffalo Chickpea Salad with Tahini Ranch Dressing Recipe
A vibrant and flavorful Buffalo Chickpea Salad featuring spicy buffalo-seasoned chickpeas, fresh vegetables, and a creamy homemade tahini ranch dressing. This nutritious and satisfying vegetarian meal is perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 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
- 2 cans chickpeas (1 15 oz can each), drained and rinsed
- 1/2 cup hot sauce
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp dried chives
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp sea salt
- 1/8 tsp dried dill
Tahini Ranch Dressing
- 6 tbsp tahini
- 1/2 cup water
- 2 tbsp apple cider vinegar
- 1 tbsp dried chives
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp dried dill
Instructions
- Preheat skillet: Preheat a large skillet over medium heat to prepare for cooking the chickpeas.
- Make buffalo sauce: In a bowl, combine the hot sauce, avocado oil, and spices (dried chives, smoked paprika, garlic powder, dried parsley, sea salt, dill). Stir well to blend the flavors.
- Prepare chickpeas: Rinse and drain the chickpeas thoroughly. Add the chickpeas and buffalo sauce mixture to the preheated skillet, stirring well to coat evenly.
- Cook chickpeas: Cook the buffalo chickpeas over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens and remains separated when a spoon or spatula is drawn through the skillet.
- Make tahini ranch dressing: While chickpeas cook, combine tahini, water, apple cider vinegar, dried chives, sea salt, garlic powder, dried parsley, and dill in a bowl. Stir continuously until the dressing comes together, then let it sit for 5 minutes to thicken.
- Prepare vegetables: Chop the lettuce, red onion, celery, and slice the tomatoes to prepare the fresh salad base.
- Optional wrap preparation: If using wraps, warm them on a skillet for 30 seconds or in the microwave for 10-20 seconds to increase pliability. Assemble the wraps by layering tahini ranch dressing, vegetables, buffalo chickpeas, and other desired toppings. Fold the wrap in half or roll tightly, securing with toothpicks if needed.
- Assemble salad: In a large bowl, combine chopped lettuce, vegetables, buffalo chickpeas, and top with tahini ranch dressing. Toss gently to combine thoroughly before serving.
Notes
- For a spicier salad, increase the amount of hot sauce used in the buffalo chickpeas.
- You can substitute avocado oil with olive oil or another neutral oil if preferred.
- Letting the tahini ranch dressing sit allows it to thicken and develop a creamier texture.
- This salad can be served as a fresh bowl or wrapped in tortillas for a handheld meal.
- Ensure chickpeas are well rinsed and drained to reduce excess sodium and improve texture.
- For gluten-free option, use gluten-free wraps or serve as a salad without wraps.
Keywords: Buffalo Chickpea Salad, vegetarian salad, spicy chickpeas, tahini ranch dressing, healthy lunch, plant-based protein
