I pretty much have no desire to cook lately and it’s not that I’m too lazy, it’s just that the thought of having to turn on anything that produces heat when it’s already sweltering in the house makes me want to run away screaming….well maybe not run, since that would make me even hotter, probably more like dawdle away screaming…
In place of all my cooked meals, I’ve been eating salads. Not only eating salads but CRAVING them like nobody’s business. Weird right? I like salads just fine but they’re not usually my first choice when it comes to things I like to eat. All this heat combined with all the fried food I ate while on vacation has got me hankering for the greens and I’ll be damned if I ain’t gonna satisfy that craving. I’m usually the one complaining that I haven’t eaten enough vegetables, ok maybe not outwardly complaining cause that would be super annoying, but cold weather does usually tend to lure me towards the less colorful foods and Canada sure does get a lot of cold weather! I’m just going to have to make up for lost time 🙂
I’m not super creative when it comes to salad, I’m pretty sure the fact that I only have one salad recipe on my blog says it all, yeah, seriously, one. I never make up or use any recipes as I tend to go with the “whatever’s in the fridge” method, miscellaneous lettuce, random vegetables, beans/hummus and my good old reliable maple/balsamic dressing…no wonder I don’t like eating salads very often, eating anything over and over again gets pretty frakin’ old fast, no matter what that thing happens to be.
Now buffalo chickpeas with avocado ranch dressing? Um, hell yes! Now there’s a salad I can get down and dirty with.
I know blue cheese dressing seems to be the standard with all things buffalo, but I honestly can’t really remember what that stuff tastes like, let alone be able to replicate it. Besides, I’m pretty sure that this avocado ranch dressing is so much better! Like stick your fingers in the jar and lick it off good. The buffalo chickpeas are just a simple mixture of Frank’s Red Hot Sauce, which is my go to hot sauce for all things buffalo related and a bit of mayo, then I just fried them up in a pan until they were all perfectly coated. I was lucky to actually get some of these into the salad, I was so busy picking them out of the pan and eating them that I almost forgot why I made them in the first place.
The tangy spiciness of the chickpeas goes crazy good with the creamy dressing and I’m pretty sure it’s one of the fastest meals I’ve ever made! Gotta love meals like that. The first time I ate it I had the warmed chickpeas over the cold salad greens, which was delicious by the way, salads that have a mix of warm and cold ingredients are a great way to change things up. And in case you’re wondering, it’s also pretty great cold 🙂
So I guess now I have two salad recipes on my blog. Yeah for progress! Who knows, maybe someday there will be three!! I know, I know, it’s craziness I tell ya 😉
BUFFALO CHICKPEA SALAD WITH AVOCADO RANCH DRESSING
FOR THE SALAD
– 1 1/2 cups chickpeas
– 1/4 cup hot sauce (I used Franks)
– 1 tablespoon vegan mayo
– 1 teaspoon olive oil
– Salt and pepper, to taste
– 4 cups Romaine, cut into 1-inch strips
– 1/2 cup celery (about 2 stalks), thinly sliced
– 2 carrots, coarsely grated
– 2 scallions, sliced
– 1 cup cherry tomatoes
– 2 tablespoons chives, minced
– Avocado Ranch Dressing, recipe below
– Coconut bacon (optional)
AVOCADO RANCH DRESSING
– 1/3 cup ripe avocado
– 1/3 cup cashews, soaked for 4 to 12 hours
– 1 cup water
– 2 teaspoons apple cider vinegar
– 2 tablespoons lemon juice
– 1 tablespoon nutritional yeast
– 1 teaspoon Dijon mustard
– 1 1/2 teaspoons tahini
– 1/4 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– 1 tablespoon fresh parsley, minced
– 1 tablespoon fresh chives, minced
- For the dressing: In a high speed blender or food processor add all the ingredients besides for the salt, pepper, parsley and chives. Puree until smooth, transfer to a bowl or container and fold in the parsley and chives and season with salt and pepper. Store covered in the fridge until needed.
- For the salad: In a medium bowl, mix together the chickpeas, hot sauce, mayo, salt and pepper. Place a skillet over medium heat and add the oil. Add the chickpea mixture and cook until the sauce has decreased and the chickpeas are well coated, anywhere from 10 to 20 minutes.
- In a large bowl combine the Romaine, celery, shredded carrots, scallions, cherry tomatoes and chives. Divide the greens between plates, top with the chickpeas and drizzle with Avocado Ranch Dressing. Sprinkle some coconut bacon on top and serve with extra hot sauce.
Submitted to Diet, Dessert & Dogs Wellness Weekend