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Buffalo Chickpea and Tempeh Salad with Dill Pickle Tahini Ranch Need a plant b…

❤️ Buffalo Chickpea and Tempeh Salad with Dill Pickle Tahini Ranch ❤️
Need a plant based meal prep idea to help make lunch a little easier this week? I’ve got you! 🤑 This Buffalo chickpea and tempeh salad 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. Feel free to save/share and let me know you make either component. It’s such a good one and, clearly, im eating it too many times to count!
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!
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