Serves 4

Buffalo Ranch Sauce

¼ cup eggless mayonnaise
3 Tablespoons hot sauce (Frank’s Red Hot Sauce is my preferred sauce for buffalo anything)
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon dried dill
1 stalk celery, chopped small

In a medium-sized bowl, stir the eggless mayonnaise, hot sauce, onion powder, celery seed, and dried dill until fully combined. Stir in the chopped celery.

Roasted Chickpeas

1 ½ cups chickpeas, drained and rinsed
1 teaspoon extra virgin olive oil (Omit for 5 minute version)
1 teaspoon nutritional yeast flakes (Omit for 5 minute version)

Heat oven to 400 degrees. Put the chickpeas onto a parchment paper-lined baking sheet. Drizzle the extra virgin olive oil and nutritional yeast flakes onto the chickpeas and combine. Spread the chickpeas across the parchment paper for even roasting. Roast for 15 minutes, stopping once half way through to shake the pan and move the chickpeas for even roasting.

Add the warm chickpeas to the bowl with the buffalo sauce and fully combine. Put the buffalo chickpea salad on any of the suggested bread options & top it with any of the suggested condiments.

Suggested bread options: Buns, tortillas, or forgo the bread altogether and stuff the buffalo chickpea salad into endive cups or romaine lettuce leaves

Suggested condiments: Pickles, mustard, onions, lettuce

Buffalo Chickpea Salad SandwichesFive minute version: Don’t bother roasting the chickpeas. Instead, skip over the roasting section, add the drained and rinsed chickpeas into the bowl with the buffalo sauce, and combine until fully coated. If desired, warm the chickpea mixture in a pot on the stove or in the microwave before adding it to one of the suggested bread options & topping it with any of the suggested condiments.