Y’all, not only was this buffalo chickpea salad from The Plant Philosophy seriously delicious, it was easy and involved zero cooking!
I didn’t have any vegan mayo or sour cream on hand, but I had some leftover vegan ranch (that I made for buffalo cauliflower), so I used that instead and didn’t add any of the extra spices. I was super hungry when I was making it, so I also somehow forgot the yellow onion and dill relish, but it was still SO GOOD with just chickpeas, celery, carrots, green onions, ranch, buffalo sauce, and lemon. I had it on toast topped with pistachios and ranch, and then had more later on some cucumber slices.
This is one of my fave recipes I’ve tried lately–it’s perfect for summer and for food prepping. I’ve already made it again, and I made a double batch so I’d have plenty (though it still went pretty fast.)
Have you tried any Plant Philosophy recipes? What are some of your fave easy recipes for summer? Let me know in the comments!
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