This is my version of a buffalo “chicken” salad. It has all of the goods: Chickpeas, buffalo sauce, celery, carrots, and ranch dressing. Oh, and it is vegan! Serve this up in hearts of Romaine lettuce or on toasted bread for lunch, or eat it with crackers or rice cakes for a snack. No matter how you fix it, it is bound to be delicious!
Go check out Becky’s blog, Olives ‘n Wine, for my guest post and the recipe!