Buffalo chickpea salad with vegan ranch

Delicious buffalo chickpea salad with creamy vegan ranch dressing, bursting with flavor and a perfect blend of spicy and tangy notes.

Ingredients:

• 1/2 cup raw cashews
• 1/2 cup water
• 1/3 cup grape seed oil
• 1 lemon, zested and juiced (about 1/2 teaspoon zest and 3 tablespoons juice)
• 2 teaspoons salt
• 1 teaspoon chopped garlic (or 1/4 teaspoon granulated garlic)
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 2 tablespoons chopped dill
• 2 tablespoons olive oil
• two 15 1/2–ounce cans chickpeas, drained and rinsed
• 1/4 cup hot sauce (I prefer Frank's)
• Salad greens, like baby kale
• 2 carrots, peeled and grated, or cut into matchsticks
• 4 stalks celery, thinly sliced on a bias
• 6 radishes, sliced
• Celery leaves, for garnish

Instructions:

1. For the dressing preparation, combine raw cashews, water, oil, lemon juice, lemon zest, salt, garlic, and pepper in a high-speed blender. Start blending at a low speed and gradually increase the power until it reaches the maximum setting. Stop the blender, scrape down the sides, and blend again. The result should be a velvety dressing. Introduce the herbs and blend briefly for a few seconds. Transfer the dressing to a jar and refrigerate until needed. The dressing tastes even better a day or two post-preparation.
2. To create the salad, warm olive oil in a large skillet over medium-high heat. Once the oil is hot, add chickpeas and sauté for a few minutes, stirring occasionally until they are heated through, approximately 5 minutes. Add hot sauce and mix well. Reduce the heat and let it simmer for a few more minutes while you prepare the salad.
3. In a large bowl, mix the salad greens, shredded carrots, celery, and radishes. Pour some of the dressing over the salad, typically only half will be required. Toss the salad until well coated. Arrange the salad on serving plates or bowls and add a few spoonfuls of the warm chickpeas on top. Finish with a garnish of celery leaves.

Summary:

• Calories: 2619 kcal
• Fat: 156 g
• Protein: 80 g
• Carbs: 249 g
• Potassium: 2880 mg
• Magnesium: 503 mg