A vegan buffalo salad with arugula, cherry tomatoes, avocados and a vegan aioli dressing. The buffalo crumble is made with nuts, chickpeas and rice and resembles a ground meat while being entirely vegan and gluten-free. Delicious and healthy!
Course:
Entrée Salad, Lunch, Salad
Cuisine:
American, Healthy, Vegan
Servings: 2
Calories: 403 kcal
Author: Vicky Berman
-
1/2
cup
cashews
-
1/2
cup
cooked brown rice
-
1/2
cup
chickpeas
rinsed and drained
-
1
clove
garlic
minced
-
1/2
teaspoon
smoked paprika
-
1/4
teaspoon
salt
-
1
tablespoon
extra virgin olive oil
-
1-2
tablespoons
Frank's Red Hot sauce
-
2
ounces
arugula
-
handful cherry tomatoes
halved
-
1/2 -1
avocado
cubed
-
dressing:
-
1
tablespoon
vegan mayo
-
1
tablespoon
extra virgin olive oil
-
1
clove
garlic minced
-
1
tablespoon
lemon juice
-
Add cashews, cooked brown rice, chickpeas, garlic, smoked paprika, and salt to a food processor. Pulse until broken up and just starting to clump together.
-
Heat 1 tablespoon oil in a pan and add the mixture. Cook for 5 minutes, stirring occasionally. Add 1-2 tablespoons hot sauce and stir to combine. Remove from heat.
-
In a small bowl make the dressing by whisking together vegan mayo, olive oil, garlic and lemon juice. Whisk until smooth.
-
Serve buffalo crumble over arugula salad with cherry tomatoes and avocados. Top with dressing.
Nutrition Facts
Vegan Buffalo Salad {Gluten-Free}
Amount Per Serving
Calories 403
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 573mg25%
Potassium 475mg14%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 4g4%
Protein 10g20%
Vitamin A 920IU18%
Vitamin C 8.6mg10%
Calcium 77mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.