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Buffalo Cauliflower & Chickpea Salad (V/GF)

Jacki @figgindelicious
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 can chickpeas drained and rinsed
  • 1 head cauliflower
  • 1 tbsp olive oil
  • salt/pepper/garlic powder to taste
  • ¾ cup buffalo sauce
  • 3 large carrots
  • 3 heads of romaine lettuce
  • 1 cup cherry tomatoes

Ranch dressing:

  • ½ cup yogurt unsweetened coconut yogurt or greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 cloves garlic
  • 1 tbsp chives
  • 1 tbsp fresh dill
  • 1 tsp apple cider vinegar
  • ¼ tsp paprika
  • ¼ tsp onion powder

Instructions
 

  • In a large bowl, toss the chickpea and cauliflower florets with 1 tbsp olive oil and salt, pepper, garlic to taste.
  • In a pan over medium heat, cook the chickpeas and cauliflower, covered, for 10-15 minutes. Stir every 3-5 minutes until cauliflower has softened. Remove from heat, add in buffalo sauce and mix well.
  • To make the ranch dressing, blend together yogurt, fresh dill, chives, olive oil, ACV, water, garlic, onion powder, paprika and salt/pepper to taste.
  • Assemble salad: chopped romaine lettuce, diced carrots, avocado, diced tomatoes, cauliflower, chickpeas and ranch dressing.