
Buffalo Chickpea Salad
Ingredients
- 15 ounce canned chickpeas (garbanzo beans)
- 14 ounces tofu, extra firm drained
- 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
- 1/3 cup buffalo sauce (or preferred pepper sauce)
- 1/4 cup nutritional yeast flakes
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
- 1/2 red onion finely chopped; substitute green onions
Instructions
- Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
- Stir in the rest of the ingredients.
Notes


Buffalo Chickpea Salad
Ingredients
- 15 ounce canned chickpeas (garbanzo beans)
- 14 ounces tofu, extra firm drained
- 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
- 1/3 cup buffalo sauce (or preferred pepper sauce)
- 1/4 cup nutritional yeast flakes
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
- 1/2 red onion finely chopped; substitute green onions
Instructions
- Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
- Stir in the rest of the ingredients.
Notes


Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recovery University, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.