Buffalo Chickpea Pitas With Ranch
Ingredients
For the chickpeas:
- 1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
- 2 tbsp tahini
- 2 tbsp vegan mayo storebought or homemade
- 1/4 cup Frank’s Red Hot plus more to taste
For the ranch:
- 3/4 cup vegan mayo storebought or homemade
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh chives finely chopped
- 1 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp lemon pepper
For garnish and assembly:
- Additional Frank’s
- 16 pcs mini-pitas
- 1 rib celery thinly sliced
- 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.
Tried this recipe?Let us know how it was!
