Want a salad that’s filling, flavorful, and healthy? This Buffalo Chickpea Salad is one you’ll look forward to. The chickpeas are crunchy and spicy and I made homemade ranch that’s herby and creamy to tie it all together. It’s so tasty! I’ll be making this more often and it’s great for summer.

Buffalo Chickpea Salad

2 heads chopped romaine

Handful of cherry tomatoes, halved

1 cup grated carrots

2 Persian cucumbers, diced

1/2 avocado, diced

1 can chickpeas, drained and rinsed

1/2 tsp of the following – garlic powder, chili powder, paprika

Salt and pepper to taste

1/4 cup Franks buffalo sauce

I used the vegan ranch recipe from Minimalist Baker https://minimalistbaker.com/easy-vegan-ranch-dressing-oil-free/

1. Preheat oven to 375* and add chickpeas to parchment lined pan. Sprinkle with spices and bake for 15 minutes.

2. Remove chickpeas and add the buffalo sauce to coat them, then add back to the oven for another 15-20 minutes.

3. Add all of the salad ingredients to a bowl then add the chickpeas.

4. Blend the dressing recipe in a high speed blender and then add to salad. Yum!