BUFFALO CHICKPEA MAC‘N’CHEEZE

SERVES 4 PORTIONS

FOR THE BUFFALO CHICKPEAS

1 can (15 oz., or 425 g) chickpeas, rinsed and drained

1/4 cup (60ml) of your favourite vegan buffalo sauce, plus1 to 2 tbsp. (15 to 28 ml)

FOR THE MAC'N'CHEESE

2 1/2 cups (233 g) shell or other small pasta (gluten-free, if necessary)

2 cups (430 g) Cheesy Cheddar Sauce

Pinch of salt

1 tbsp. (14 g) vegan butter (optional) Unsweetened non-dairy milk, if needed

2 cups (94 g) chopped romaine lettuce

1 stalk of celery, chopped

FOR THE ASSEMBLY

Vegan buffalo sauce, for drizzling

1/2 cup (120 g) Irresistible Ranch Dressing

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 12.2g (2.2g S.Fat)
Carbs: 116g
Protein: 29.9g
Sugar: 15.2g
Sodium: 1185mg

METHOD

TO MAKE THE CHICKPEAS
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the chickpeas with 1/4 cup (60ml) buffalo sauce until evenly coated, then spread them out on a baking sheet. Bake for 12 minutes before carefully rolling them around with a spoon to crisp up the other side. Bake for an additional 12 to 15 minutes, then return to the bowl and toss with the remaining 1 to 2 tbsp (15 to 28 ml) buffalo sauce. Place aside.

TO MAKE THE MAC'N'CHEESE
Cook the pasta according to package directions, then drain and rinse with cool water. Return the noodles to the pot and reduce the heat to medium-low. Stir in the Cheesy Cheddar Sauce, salt, and vegan butter (if using) until the pasta is evenly coated. If you want a thinner sauce, add more nondairy milk and season with salt to taste. Just before serving, toss the romaine and celery with the pasta.

TO ASSEMBLE
Drizzle with a little extra buffalo sauce and a generous amount of the Irresistible Ranch Dressing and top with about 1/4 cup (60 g) of the chickpeas on top of each serving.

RECIPE NOTES

If you can't find vegan buffalo sauce, make your own by combining 1/4 cup (60 mL) vinegary hot pepper sauce and 1 tbsp (14 g) vegan butter.