– Brown rice noodles – Chickpeas – Buffalo sauce – Celery – Cherry tomatoes – Carrots – Mozzarella – Ranch – Green onions
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!