Spicy u0026amp; Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)
u003cstrongu003eper serving (based on 4 servings):u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 149.5u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 6.75gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 23gu003cbru003eu003cstrongu003efat:u003c/strongu003e 3.75g
Servings 4 servings
Calories 150kcal
Ingredients
- 1 1/2 cups canned chickpeas, drained and rinsed 3 tbsp thick coconut yogurt 2 1/2 tbsp buffalo sauce (adjust to taste) 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp smoked paprika 1/4 tsp sea salt (or to taste) 1/2 cup finely diced red bell pepper 1 tbsp nutritional yeast (for a slight cheesy depth) 2 large cucumbers, halved lengthwise and seeds scooped out extra buffalo sauce, green onion, or everything but the bagel seasoning (optional)
Instructions
- in a food processor, pulse the chickpeas a few times until they are broken down but still have some texture—don’t blend them into a paste.
- transfer to a bowl and mix in the coconut yogurt, buffalo sauce, garlic powder, onion powder, smoked paprika, and sea salt until creamy and well combined.
- fold in the diced red bell pepper and nutritional yeast. taste and adjust seasoning if needed.
- spoon the buffalo chickpea salad into the hollowed-out cucumber halves, packing it in generously.
- drizzle with extra buffalo sauce, sprinkle with everything but the bagel seasoning, or add a drizzle of dairy-free ranch if desired.
- serve immediately or chill in the fridge for 15 minutes to let the flavors meld. enjoy!