Makes 16
Total time: 20 minutes || Active time: 20 minutes
Why is the Super Bowl my favorite time of the year? I totally don’t follow football the rest of the season. I’m more of a baseball girl (86 Mets!) but honestly, haven’t really paid attention since the Subway Series. Yet when this time of year rolls around I’ve suddenly got team spirit, even if I don’t even know which teams are even in it. I have taken existential inventory of my actions and I think I have the answer. It’s…well, it’s the wings.
It’s all the food, really (here’s a few of my Superbowl recipes.) But wings in particular give you carte blanche to eat all of the Frank’s that your heart desires. And my heart desires a lot.
This is such an easy way to capture the essence of buffalo wings. A spicy, tangy chickpea salad, a cooling dollop of ranch and fresh crunchy celery. All in one little bite that won’t leave your fingers greasy! Oh, and everything takes like 20 minutes to put together.
So go on, whip this up and invite over some other friends who have no idea what’s going on. But make sure that you switch back and forth from the Puppy Bowl. This year there is the Kitten Bowl, too!
(Oops, forgot to add the celery to the above shot. But you get the idea.)
Notes
~If you don’t have tahini, that’s fine. I love the nuttiness it brings to the table but you can also just add some extra mayo.
~If you are a total spice wimp, start with 3 tablespoons of hot sauce. But really, I’d almost be inclined to say, if you’re a spice wimp, skip this recipe entirely since it’s pretty much about the spice.
Ingredients
1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
2 tablespoons tahini
2 tablespoons vegan mayo, storebought or homemade
1/4 cup Frank’s Red Hot, plus more to tasteFor the ranch:
3/4 cup vegan mayo, storebought or homemade
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)
Directions
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.
Awesome again in 2015!
Buffalo chick pea tacos. Use a cabbage slaw instead of lettuce. Maybe some pickled red onions, too.
Isa, you are amazing!!! I’m from Buffalo and love, love, love Franks and this recipe completely satisfies this Buffalo girl when I need my fix.
What is Frank’s red hot? What is substitute outside of US?
Spicy sauce made from hot peppers. Sambal oleck, chili paste, or other sauce made from hot chilies.
I made these for dinner last night. Completely easy and completely delicious! These will be a staple. I used the Tabasco brand Buffalo-style sauce. Yum!
I freaking LOVE this buffalo chickpea mix. I’ve made it a million times and find it to be very versatile. I use it in sandwiches and in wraps, of just binge eat it on crackers. The ranch is a real winner too.
But seriously you guys need to get the holiday cookbook because there is so much fantastic stuff in there.
http://www.whoneedssalad.wordpress.com
This is on my weekly dinner menu rotation. My family loves it! Thanks!
thanks
Made this recipe last night for my wife. It was fantastic! The chickpea mix was delicious and the ranch was delicious as well. Thank you for the recipe!
These are SO. GOOD! I saved this recipe years ago and finally tried it tonight. I do a lot of cooking, and this is easily one is my new favorites. I made the pitas from scratch. Everything about this is perfect, and really simple to make. Awesome recipe, Isa!!