Buffalo Chickpea & Cauliflower Salad

Buffalo Cauliflower and Chickpea Salad Ingredients:

4-6 cups of mixed greens (I used romaine lettuce and kale)

1/2 of a cucumber, sliced

One avocado, sliced

1 cup of cherry tomatoes, halved

2 tbsps of vegan bacon bits (I used light life vegan bacon and cut it into small bits)

1/2 can of chickpeas, drained and rinsed

1 1/2 cup of cauliflower florets, rinsed

3/4 cup of dairy-free buffalo sauce

1/4 cup of water or vegetable broth

Olive oil for cooking

2 1/2 tbsps of garlic and onion herb blend (here is the brand I used)

Salt and pepper to taste

Dairy-free ranch (my recipe is here)

Instructions:

Preheat the oven to 425 degrees

Prep the cauliflower florets by cleaning them and tossing them in olive oil. Next, coat the cauliflower with half of the buffalo sauce and place on a baking sheet. Bake for 15-20 minutes, flipping halfway through

Cook the vegan bacon bits and set them aside

While the cauliflower bakes, prep the canned chickpeas by draining and rinsing them. Next, add them to an oiled skillet over medium heat. Season with the garlic and onion herb blend and whatever additional seasonings you'd like. Add in the remaining buffalo sauce and water (or broth). Combine well and let simmer for 7-10 minutes or until the liquid has been absorbed. The chickpeas should be tender and flavorful. Taste and make adjustments as needed.

Prep and assemble the salad by cleaning the mixed greens, slicing the cucumbers, tomatoes, and avocado.

Remove the cauliflower from the oven once ready and add to the salad with the vegan bacon bits, and buffalo chickpeas. Drizzle with dairy-free ranch, and enjoy!