Buffalo Chickpea Pitas With Ranch by
Source: www.theppk.com
Ingredients
For the chickpeas:
1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
2 tablespoons tahini
2 tablespoons vegan mayo
1/4 cup Frank’s Red Hot, plus more to taste
For the ranch:
3/4 cup vegan mayo
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
For garnish and assembly:
Additional Frank’s
16 mini-pitas
1 rib thinly sliced celery
Fresh chives (optional)
Instructions
Make the chickpeas:
In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
Mix in the mayo and tahini and give a few more mashes. Salt to taste, if needed. It should be salty enough with the Franks and mayo.
Make the ranch:
Just mix all of the ingredients together in a little bowl!
Assemble:
Place a tablespoon or so of chickpea salad on a pita. Add a dash more Frank’s if desired. Top with a dollop of ranch. Garnish with a few slices of celery and a piece of chive.
In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
Mix in the mayo and tahini and give a few more mashes. Salt to taste, if needed. It should be salty enough with the Franks and mayo.
Make the ranch:
Just mix all of the ingredients together in a little bowl!
Assemble:
Place a tablespoon or so of chickpea salad on a pita. Add a dash more Frank’s if desired. Top with a dollop of ranch. Garnish with a few slices of celery and a piece of chive.
Servings: 16