| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 16g | 2g | 53g |
| sugars | fibre | protein | salt |
| 13g | 11g | 12g | 1.7g |
Why I Love American Vegan Buffalo Chickpea Salad
It’s no secret that I hold a special place in my heart for the Vegan Buffalo Chickpea Salad. This inviting plate combines the vibrancy of a rainbow salad with the rich flavors of buffalo chickpeas, almost demanding to be the centerpiece on any dinner table. It’s this kind of dish that helps me connect my Gujarati Indian roots with the American taste profiles I’ve learned to appreciate.
Transcending Borders with Flavors
Every dish I create tells a tiny piece of my personal story, and this recipe is no different. When I moved from India to sunny California, I did not just carry with me family photographs and traditional outfits, I also carried traditional Gujarati recipes and evolved them over time, bridging the gap between two cultures.
Modelled after the ever-popular buffalo chicken salad, an all-American classic, this vegan salad owes its inspiration to the incredible culinary creativity of J. Kenji Lopez-Alt, a chef admired for his innovative take on American cuisine.
The Interplay of Ingredients
The vivid mix of crisp romaine lettuce, crunchy celery, carrots, and cucumber combine with the sweetness of cherry tomatoes, creating a playful contrast to the fiery buffalo chickpeas. It’s a burst of flavors and textures that make each bite slightly different – a surprise, if you will. What brings it all together is the creamy vegan ranch dressing, ensuring the perfect balance of tang, spice, and freshness. It’s a tantalizing tango that dances on the taste buds.
This dish is an ode to my Trans-Atlantic culinary journey, as it beautifully captures the spirit of American classics while holding onto the heart of my Indian roots. I believe it’s a warm, inviting recipe full of intriguing contrasts. If you’re planning on hosting a barbecue night, this Vegan Buffalo Chickpea Salad could be your star accompaniment. It goes well with vegan burgers, hot dogs, or even as a stand-alone meal.
A fusion of the Indian American tastes, this recipe is a testament to the beauty of blending cultures, and I immensely cherish the delicious harmony it offers. Here’s to many more cultures merging on your palate!
What You’ll Need
- 2 cans of chickpeas, rinsed and drained
- 1 medium head romaine lettuce, chopped
- 3 medium celery ribs, chopped
- 2 medium carrots, chopped
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup vegan ranch dressing
- 1/2 cup Buffalo hot sauce
- 1/4 cup scallions, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Method
Step One
Begin by prepping your vegetables. Rinse and drain the chickpeas, chop the lettuce, celery, carrots and cucumber into bite-sized pieces, halve the cherry tomatoes, and slice the scallions. Keep all vegetables aside in separate bowls.
Step Two
Heat olive oil in a large skillet on medium heat. Add the chickpeas to the skillet, stir and cook for about 5 to 7 minutes until they’re slightly crispy.
Step Three
Add Buffalo hot sauce to the skillet with chickpeas, reduce the heat and stir well so that chickpeas are completely coated in the sauce. Cook for another 2 to 3 minutes and remove the skillet from the heat. Allow it to cool a bit.
Step Four
In a large bowl, combine the romaine lettuce, celery, carrots, cucumber and cherry tomatoes. Toss well to mix all the ingredients.
Step Five
Once the buffalo chickpeas have cooled a bit, add them to the salad mixture. Also add the vegan ranch dressing, chopped scallions, salt and black pepper. Stir well so that everything is mixed properly and coated in the dressing.
Step Six
Your Vegan Buffalo Chickpea Salad is now ready to serve. Enjoy this nutritious and tangy meal!
