It’s been noted before (here and here) that I have a small weakness for buffalo sauce. My go-to work lunch recently has been tossing chickpeas in buffalo sauce and eating those over a salad. Then, one day, I wanted more. I decided the chickpeas in buffalo sauce just wasn’t hitting the spot. I thought about making a veggie burger, smothered in hot sauce but I wasn’t feeling a burger. I then moved on to making the veggie burger but then crumbling it over the salad which led to this. Skipping the veggie burger entirely and making crumbles (from my favorite veggie burger) out of three simple ingredients: chickpeas, brown rice, and pecans. I opted to cook the mixture but you could easily leave it uncooked.
I’ve already envisioned tacos and sloppy joe’s with this mixture and I’m pretty excited!
Buffalo Crumble Salad
- 1/2 cup chickpeas, drained and rinsed if using canned
- 1/2 cup short grain brown rice, cooked
- 1/4 cup pecans
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2-6 tablespoons Frank's Red Hot (or something similar)
- In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal.
- Heat a skillet over medium low heat and add mixture to pan (if using a pan that sticks, add a little olive oil). Stirring occasionally, heat mixture until fragrant, 4-6 minutes. Remove from heat and stir in the hot sauce, starting with 1-2 tablespoons and adding more as you like.
- Serve crumbles over salad and with Homemade Ranch.
by Erin Alderson