Ingredients
- 1 16oz bag brown rice noodles (or pasta of choice)
- 1 15oz can chickpeas
- 1 cup buffalo sauce, divided (I like Primal Kitchen or Tessemaes)
- 1 cup celery, diced
- 1 pint cherry tomatoes, sliced
- 1 cup carrots, diced
- 1 cup shredded mozzarella cheese
- 1 cup ranch dressing
- 1/2 cup green onion
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- In a large pot, cook noodles according to direction. Drain and rinse with cold water and place back in pot.
- Drain and rinse chickpeas. Dry completely. Add them to parchment lined baking sheet and toss them in 2 tbsp buffalo sauce.
- Bake chickpeas for 30 minutes. Let cool.
- Assemble salad by adding celery, tomatoes, carrots, and cheese to noodles.
- Pour in ranch and remainder of buffalo sauce. Toss to coat completely.
- Loosely mix in chickpeas, or just add to top along with green onion.
- Serve!
Category: meal prep, lunch, dinner
Method: stovetop
Cuisine: American
Diet: Gluten Free
