Crunchy Buffalo Cabbage Chickpea Salad Bowl
A delicious vegan salad bowl featuring crispy chickpeas, crunchy cabbage, and a spicy buffalo sauce.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 saucepan small
Ingredients
Salad Ingredients
- 1 can chickpeas drained and rinsed
- 2 cups shredded cabbage
- 1 cup sliced carrots
- 1 cup bell peppers sliced
Buffalo Sauce
- 1/4 cup hot sauce
- 2 tbsp vegan butter
- 1/2 tsp garlic powder
Instructions
Preparation
- Preheat the oven to 400°F. Drain and rinse the chickpeas, then dry them thoroughly. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- While the chickpeas roast, shred the cabbage and slice the carrots and bell peppers. Combine these vegetables in a large mixing bowl.
- In a small saucepan, melt the vegan butter over medium heat. Stir in the hot sauce and garlic powder until combined. Remove from heat.
Serving
- Once the chickpeas are roasted, toss them in the buffalo sauce until well coated. Add the chickpeas to the bowl of vegetables and toss everything to combine. Serve immediately.
Storage
- Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 3 days to maintain freshness and texture.
Notes
Pro Tips: Dry chickpeas thoroughly for optimal crispiness. Adjust buffalo sauce to taste.
Ingredient Substitutions: Use any favorite vegetables or add quinoa for extra protein.
How to Serve: Pair with a simple soup or hearty bread.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prepare components separately and combine just before serving.
Ingredient Substitutions: Use any favorite vegetables or add quinoa for extra protein.
How to Serve: Pair with a simple soup or hearty bread.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prepare components separately and combine just before serving.