Buffalo wings are one of those things that people go gaga over. I don’t think folks are actually that excited about the sad, bony, cartilaginous bits of chicken death, but rather they love the hot and spicy wing coating and the creamy and crunchy blend of dip with celery and carrot sticks.
I’ve recreated all the goodness of Buffalo wings with hot sauce, ranch dressing, celery and carrots and added fibre, minerals, micronutrients and a big old dose of compassion. Try this!
For the salad
5 -6 cups of kale washed and torn into bite-sized pieces (that’s one big bunch of kale)
2-3 carrots sliced into coins
2-3 ribs of celery sliced
For the buffalo chickpeas
1 ½ cups cooked chickpeas (that’s one 15 oz can), rinsed and dried
½ cup Frank’s hot sauce
1 Tbsp neutral tasting oil (I use peanut oil since it can take high heat)
¼ tsp salt
¼ tsp garlic powder
For the ranch dressing
1 cup vegan mayonnaise
1 Tbsp plant milk
2 tsp cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 Tbsp chopped fresh dill*
1 Tbsp chopped fresh parsley*
Optional garnish – slices of avocado
Turn the oven on to 400F. Mix the hot sauce, garlic powder, oil and salt in a bowl and toss the chickpeas in the dressing until they are coated. Turn them out onto a cookie sheet. Do NOT pour any remaining dressing that’s in the bowl onto the chickpeas, but just set it aside.
Bake the chickpeas for 20 minutes. Remove them from the oven, give them a stir, pour the remaining hot sauce dressing on them and then return them to the oven for another 40 minutes.
When they are done, just let the chickpeas cool on the cookie sheet.
You can make the roasted chickpeas ahead of time and store them in a sealed container in the fridge for 1-2 days.
While the chickpeas are baking, mix the kale, carrots and celery in a large salad bowl. Add the roasted chickpeas.
In a small bowl, mix the dressing ingredients. Taste. Swoon. Add all or some of the dressing to the salad (depending on how creamy you want it). Toss everything together and serve up your Buffalo wing salad. Enjoy!
*Here’s how I always have “fresh” herbs on hand. Store your fresh, clean herbs by the bunch in the freezer in freezer bags. Whenever you want fresh herbs for soups, sauces, stews, dips or dressings, just take some from your frozen supply. You won’t even need to chop – just crumble the frozen herbs. Frozen herbs do not work well as garnishes.