Growing up in Buffalo, New York, the one thing that was always a staple was buffalo wings. We’re known for them there, and you’ll have hands down the best wings of your life in that city. Since we are no longer in Buffalo, and are now vegans who don’t consume chicken, we decided to make a buffalo “chicken” recipe of our own! Cauliflower hot wings are all the rage right now, and even though they’re absolutely delicious, I wanted to create something a little different; Buffalo chick pea pitas, with broccoli slaw, celery, and homemade vegan ranch! This is such a simple & delicious recipe, and makes for awesome leftovers as well. You can also use the buffalo chick pea mixture that we make in this recipe to make your own buffalo chicken wing dip, add it into mac & cheese, put on salads, pizzas, sandwiches, baked potatoes, in lettuce cups, etc. The possibilities are really endless there! Lets get into the recipe.
For the chickpeas, start by rinsing / draining thoroughly (if using canned), or soaking overnight (if using dried). Place them in a large sauce pan with some water, vegetable broth, salt, and bay leaves. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes. You want the chickpeas to be soft and tender, but still hold their shape. I like using chickpeas for this because they don’t have a very strong flavor, so they don’t overpower the sauce at all. Once they are cooked through, drain them and set aside in a small bowl to cool for about 10-15 minutes.
To turn your cooked chick peas into your buffalo mixture, the process is super simple. Using a potato masher, mash your chickpeas to your desired consistency. I personally like to leave some chunks, so that it doesn’t turn into a hummus consistency, but you can do whatever you like! Take your vegan butter and franks hot sauce, and microwave together for about 20 seconds until the butter has melted. Pour over your mashed chickpeas and mix together. Set aside until the rest of your components are ready. This can be served cold, room temperature, or hot, which makes it even more versatile!
Vegan ranch dressing is actually a lot simpler than most people probably think. I love this recipe because it utilizes fresh herbs, which give it a brighter flavor, versus the dried herbs that are typically used in ranch dressings. It tastes just like your normal ranch dressings, and is so great on top of a nice green salad as well! For this, all you need to do is combine your vegan mayonnaise, unsweetened regular almond milk, fresh parsley, fresh chives, fresh dill, dried thyme (you can use fresh), garlic granules, onion granules, pink himalayan salt, black pepper, and white vinegar in a mason jar. Seal the lid and give it a good shake, until combined! You can also adjust how much almond milk you add, depending if you want your dressing to be thicker or thinner. This recipe makes it more on the thinner side, so if you want it thicker, just use about half the amount of almond milk. This stuff will also last in your fridge for about 2 weeks because of the vinegar as well.
As far as toppings on this pita goes, again you can kind of choose whatever you’d like. Romaine, tomatoes, red onion, pickles… anything you have on hand, or personally like. We chose to use fresh celery, broccoli stems, and carrots to give a nice crunch to the pita. Julienne your carrots and broccoli stems and carrots into thin strips, and then cut your celery on a diagonal into longer thin strips. I also top this with some green onion or chive as well, but really the toppings are all up to you! Heat up your pitas slightly, then add some of your broccoli and carrots, your buffalo chick peas, and top with celery and chives. I like to serve the ranch dressing on the side, so everyone can add their own, or dip accordingly. We hope you enjoy this quick and easy recipe!
- 3 14 oz. cans of garbanzo beans
- 1/2 cup frank’s original hot sauce
- 2 tbs vegan butter
- 1 1/2 cups vegetable broth
- 1 1/2 cups water
- 2 bay leaves
- 2 tbs + 1/2 tbs pink himalayan salt
- 1/2 cup vegan mayonnaise
- 1/3 cup regular unsweetened almond milk
- 2 tbs fresh parsley, finely chopped
- 2 tbs fresh chives, finely chopped
- 1 tbs fresh dill, finely chopped
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 2 tbs white vinegar
- 2 tbs black pepper
- 1 tbs garlic granules
- 1 tbs onion granules
- 2 broccoli head stems
- 2 carrots
- 2 celery stalks
- 4 pitas / flat bread
- Combine your mayo, almond milk, black pepper, white vinegar, onion & garlic granules, dill, thyme, parsley, chives, & 1/2 tbs salt together in a mason jar. Seal and shake until combined. Refrigerate until needed.
- Rinse and drain your garbanzo beans. Place them in a pot with the vegetable broth, water, bay leaves, and 2 tbs. salt. Bring to a boil, and reduce to a simmer. Cover and cook for about 15-20 minutes until the beans are cooked through and softened. Drain them and allow them to cool for about 10 minutes.
- Microwave your hot sauce & butter until the butter is melted. Set aside.
- Mash your garbanzo beans in a bowl with a potato masher (or in a food processor). Leave some chunks, don’t make it a smooth paste, and then mix in your hot sauce / butter mixture.
- Julienne your broccoli stems and carrots into matchsticks to make a sort of “slaw”, and slice your celery on a diagonal into thin, long slices.
- Heat up your pita or flatbread, add some of your broccoli stems & carrots, then your chick pea mixture, some celery, a few leftover chives, and serve with a side dish of the homemade ranch dressing in the fridge.