Buffalo Chickpea Caesar (GF) Popular!! Recipe
Brown coconut rice, kale caesar salad, spicy buffalo chickpeas, cool cucumber, avocado, cotija cheese, power seed mix.
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Ingredients
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General
Coconut Brown Rice
Spicy Buffalo Chickpeas
Kale Caesar Salad
Toppings
Method
Preparation of Coconut Rice
Cook the Coconut Rice
Rinse 1 cup of rice under cold water until the water runs clear. In a pot, combine the rice with 1 cup of water and 1 cup of coconut milk. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Preparation of Chickpeas
Spicy Buffalo Chickpeas
Drain and rinse the canned chickpeas. In a bowl, toss the chickpeas with 1 cup of buffalo sauce until well coated. Spread on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy.
Salad Assembly
Assemble the Salad
In a large bowl, combine the chopped kale, diced cucumber, and diced avocado. In a separate small bowl, whisk together the Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper to create the dressing. Drizzle the dressing over the salad and toss to combine.
Combine Everything
Serve the coconut rice topped with the kale salad, spicy buffalo chickpeas, cotija cheese, and power seed mix.
