Recipes Ready

Buffalo Chickpea and Tempeh Salad with Dill Pickle Tahini Ranch Need a meal pr…

❤️ Buffalo Chickpea and Tempeh Salad with Dill Pickle Tahini Ranch ❤️
Need a meal prep salad this week? I’ve got you! this Buffalo chickpea and tempeh with a dill pickle tahini ranch dressing is my latest and greatest plant based fav. I’ve got the deets for both the roasted Buffalo situation as well as the ranch below, but feel free to use whatever lettuce or veggies you have on top. For me, we did some lacinato kale, tomatoes, roasted cauliflower, and sliced red onion. 🥳 I’ve also been tossing the Buffalo tempeh on Mac and cheese (see my stories) and it is everything!
Feel free to save/share and let me know you make either component. It’s such a good one!
The deets: preheat the oven to 410°F. Toss 1 block sliced tempeh and 1 can of drained, rinsed, and patted dry chickpeas with 2-3 tablespoons Buffalo sauce (I use primalkitchenfoods). Season with salt and pepper. Add onto a baking sheet and cook for 10-15 minutes, turning once. Take out of the oven and toss in 1 tablespoon Buffalo sauce. Roast again for an additional 5 minutes.
For the ranch, mix together 2 tablespoons tahini, 2 tablespoons pickle juice, 1-2 tablespoons warm water, 1 tablespoon chopped fresh dill, 1 tablespoon Dijon mustard, pinch garlic powder, and salt and pepper, to taste. Drizzle on everything and anything baby!
.
.
.
.
.

Related Articles

Back to top button