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Buffalo Chickpea Avocado Salad


Any greens (I used spinach)

Tomatoes, chopped

Avocado, sliced

Ear of corn

Plain Tempeh

Roasted chickpea snacks like these

Buffalo sauce of choice

Vegan ranch or blue cheese style dressing like this Follow your Heart

*Optional cilantro garnish


Cook corn by method of choice- boiling or grill is usually easiest. Set aside and shave the corn off once cooled.

Cut tempeh into meaty squares and place onto a lightly greased medium sized pan, covering in as much buffalo sauce as you want (I like to smother). Cook on medium heat until tempeh gets brown on a few sides.

Assemble your salad by putting all ingredients in a bowl, covering with dressing, and topping with the roasted chickpeas last. Optional garnish with cilantro.


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