Buffalo CHICKPEA Salad / Vegan Healthy Salad Recipes

Hey everyone! Is it just me or is buffalo chicken one of the most popular, yet addictive and satisfying salads on most menus? I loved it before going vegan and it's one of the easiest salads to replicate totally plant-based. I hope you enjoy this one as much as I do!
The best part is you can DOUSE the salad dressing and feel completely guilt-free. No cholesterol, no trans fats, and no saturated fats.
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All love, always. RMT
#veganrecipes #saladideas #healthyrecipes #lunchtime #lunchrecipes
Ingredients:
Dressing:
1 cup soaked cashews (overnight or in boiling water for 20 minutes. You can also nuke some cashews in water for 5 minutes)
1 14 oz block silken tofu
3 tbsp of capers and brine each
1 tbsp white miso paste
2 tbsp nutritional yeast
2 - 3 tbsp lemon juice
(blend all above ingredients until completely smooth)
Add in 3 tbsp dried or fresh dill and parsley each.
Chickpeas:
3 cups cooked chickpeas
3-4 tbsp Franks Red Hot Buffalo Sauce (naturally vegan)
Pinch of black pepper
Salad:
Pico de Gallo: 2 seeded jalapeños, 4-6 Roma tomatoes, 1/4 cup diced red onion, himalayan sea salt, pinch of black pepper, lemon or lime juice
Romaine Lettuce
Grated Carrot
Diced Celery
Avocado
Macadamia nuts