Spicy Buffalo Chickpea Salad with Cool Tahini Ranch

INGREDIENTS

1/3 cup

tahini

tablespoons unsweetened almond milk

2 tbsp

freshly squeezed lemon juice

1/2

teaspoon onion powder

1/2

teaspoon garlic powder

2 tbsp

chopped fresh parsley

2 tbsp

chopped fresh chives

1/4 tsp

kosher salt + more to taste

1/4

teaspoon freshly ground black pepper + more to taste

1 tbsp

olive oil

1 15 ounce can

chickpeas, drained

1/4 cup

red hot buffalo sauce, divided

1/4 tsp

garlic powder or 1 small clove garlic, minced

1/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

cups shredded romaine (or a combo of romaine and red leaf lettuce, as pictured)

batch Spicy Buffalo Chickpeas

celery stalk, diced (about 1/2 cup)

1/2

medium cucumber, peeled and diced (about 1 cup)

medium ripe avocado, peeled and sliced

1/2

small red onion, sliced into half-rounds (soak in a bowl of ice water for 10 minutes if you prefer to reduce the bite)

batch Cool Tahini Ranch