Buffalo Chickpea Salad
I think it is safe to say I am obsessed with Franks Buffalo Wing Sauce. I literally do “put that shit on everything.” Oil free roasted potatoes. Check. Cauliflower. Check. Tofu. Check. The list is endless. My newest obsession is making a buffalo chickpea salad using mainly, you guessed it, Franks as the main ingredient.
In this recipe and most of my recipes that involve chickpeas, I “de-skin” them. It’s kind of a pain, but ever since I did it once and realized it makes a huge difference I can’t eat them with the “skin” anymore. The fastest way to do this (the word fast here is relative) is lay a paper towel on a cookie sheet and spread the chickpeas out then rub them with another paper towel. This makes the skins much easier to peel off. If you don’t mind your chickpeas with skin leave it on, it saves a lot of time. If you don’t know what a chickpea “skin” is, disregard this paragraph. ☺
1 can of chickpeas, rinsed & drained
1 tsp. vegan mayo
1 tsp. prepared yellow mustard
1 ½ Tbsp. Franks Buffalo Wing Sauce (or other Buffalo sauce brand if you prefer)
1 celery stalk, diced
½ red bell pepper, diced
1 large carrot, shredded or diced
Place chickpeas in a bowl and mash them with a potato masher until you have a consistency that is about half chickpea puree and half large chickpea chunks. Add mayo, mustard, and Buffalo sauce. Mix to combine. Add celery, bell pepper, and carrot. Mix to combine.
Serve on your favorite vegan bread with lettuce, tomato, cucumbers, and red onion!
Makes 3 servings.
As you can see, this recipe is also “cat approved.” (No I did not feed this to my cat, although she did try to eat it while I took pictures).