Veggies Save The Day

Recipes by Amy Katz

Buffalo Ranch Chickpea Taco Salad

Thank you to Beanfields for sponsoring this recipe for Buffalo Ranch Chickpea Taco Salad! All opinions are my own.

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. This recipe is vegan and gluten-free.

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. Vegan | Gluten free

While I love tacos, I often turn to taco salads since they are easy to make and taste great.

In my opinion, the key to the perfect taco salad is adding crumbled chips.

That’s why I partnered with Beanfields, the maker of my favorite chips, to bring you this Buffalo Ranch Chickpea Taco Salad.

If you follow me on Instagram you’ve probably noticed I use Beanfields Bean and Rice Chips in a lot of my taco salads.

Besides being delicious, they are vegan and certified gluten-free, plus they are non-GMO Project Verified, which is very important to me.

They come in a variety of flavors such as Salt n’ Pepper, Ranch, and Barbecue.

For this recipe, I decided to use Pico de Gallo.

However, any flavor would work well, especially Nacho or their new Jalapeno Nacho, if you want an extra kick.

Now I don’t know about you, but I am really into anything Buffalo-flavored with Ranch dressing (as long as it’s vegan, of course).

I love Buffalo Cauliflower dipped in Ranch, Buffalo soy curls with Ranch, and the list goes on.

If you’re anything like me, you will really enjoy the flavor combination of this Buffalo Ranch Chickpea Taco Salad.

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. Vegan | Gluten free

In addition, this taco salad comes together very quickly.

It’s easy to make for a weeknight dinner.

Simply saute the chickpeas in a sauce for a few minutes, then build your salad.

You can use whatever toppings you like.

I really enjoy using avocado, cherry tomatoes, and olives.

But you could also add cilantro, green onions, or even cucumbers.

The possibilities are endless.

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. Vegan | Gluten free

Let me know in the comments which flavor of Beanfields is your favorite!

P.S. Did you know you can order Beanfields Bean and Rice Chips from Amazon?

Now let’s make Buffalo Ranch Chickpea Taco Salad!

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. Vegan | Gluten free

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal. Vegan | Gluten free
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Buffalo Ranch Chickpea Taco Salad

Buffalo Ranch Chickpea Taco Salad combines tangy and spicy flavors with crunchy chips and hearty chickpeas for a satisfying meal.

Course Main Course, Salad
Cuisine Fusion, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 229 kcal
Author Amy Katz

Ingredients

  • 1 Tablespoon vegan butter such as Earth Balance Buttery Spread
  • 1 can chickpeas (14.5 ounces) rinsed and drained (1 1/2 cups)
  • 1/4 cup cayenne pepper sauce such as Frank's RedHot Original
  • 1/2 head Romaine lettuce chopped into bit size pieces
  • 1/2 dry pint cherry tomatoes halved or quartered (or use larger tomatoes chopped)
  • 1 avocado sliced or cubed
  • other vegetable toppings such as black olives, sliced green onions, cilantro, etc. (optional)
  • 1/2 bag Beanfields Bean and Rice Chips in your favorite flavor (I like Pico de Gallo or Nacho)
  • Vegan Ranch dressing such as Hampton Creek Just Ranch or Follow Your Heart Vegan Ranch, homemade or store-bought

Instructions

  1. Melt the vegan butter in a skillet over medium heat. Add the chickpeas and cayenne pepper sauce. Stir frequently until the sauce is thickened, about 5 minutes. Remove from heat and set aside.

  2. Assemble the salads in two large bowls. Add the lettuce on the bottom, then top with the tomatoes, avocados, and any other vegetables you are using. 

  3. Divide the chickpeas among the two bowls.

  4. Crush the Beanfields chips in your hands and sprinkle over the salad.

  5. Drizzle with Ranch dressing and serve right away. Enjoy!

Recipe Notes

Please note: Nutrition Facts do not include the chips or Ranch dressing. Refer to the package for details.

If you make Buffalo Ranch Chickpea Taco Salad, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Buffalo Ranch Chickpea Taco Salad
Amount Per Serving
Calories 229 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 984mg 41%
Potassium 873mg 25%
Total Carbohydrates 13g 4%
Dietary Fiber 10g 40%
Sugars 2g
Protein 3g 6%
Vitamin A 280.9%
Vitamin C 19.8%
Calcium 6.4%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

All commentsI made this

  1. I love buffalo sauce! This salad looks so good. I have a total tortilla chips addiction so this is perfect for me. I have yet to try these chips, but they have always intrigued me. I guess I need to buy a bag!

    Reply

  6. I’m always looking for new ways to salad, and I love your idea of Buffalo ranch flavors! I can’t wait to give it a try and crush some chips in there – yum!

    Reply

  10. This is sooooooo delicious!! I didn’t have any chips on hand and it was stillsuper yummy. Quick and easy, this will definitely be in our rotation!

    Reply

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