20-Minute Buffalo Chickpea Salad Bowl with Creamy Tahini Ranch
In just 20 minutes, whip up this vegan buffalo chickpea bowl with oven-baked crispy buffalo chickpeas and creamy tahini ranch! Made with canned chickpeas and packed with protein and fiber, this buffalo chickpea salad recipe is the ultimate quick meal prep salad!
Servings 2
Calories 475kcal
Equipment
- 1 large sheet pan
Ingredients
- 1 batch of The Easiest 20-Minute Buffalo Chickpeas
- 1 batch of The Best Vegan Ranch you may not use it all
- 1 head of romaine lettuce chopped
- 1/2 cucumber diced
- 1/4 red onion thinly sliced, or my Quick Pickled Red Onion!
Optional
- 1 cup cooked brown rice Minute Rice can also be a great option for ease!
Instructions
- Make a batch of The Easiest 20-Minute Buffalo Chickpeas.
- While they're cooking, make a batch of The Best Vegan Ranch and Quick Pickled Red Onion, if you're using pickled red onion rather than sliced onion.
- Once all components are cooked, combine the romaine lettuce, cucumber, red onion, buffalo chickpeas, and rice if using in a large bowl. Drizzle the tahini ranch on top until it's dressed to your liking, toss well and enjoy!
Notes
While this salad is best served fresh, you can store individual components of the leftovers separately in airtight containers for up to 3 days!
Nutrition
Serving: 0.5of the recipe | Calories: 475kcal | Carbohydrates: 40g | Protein: 18g | Fat: 28g | Saturated Fat: 3g | Sodium: 2100mg | Fiber: 13g
