Open and drain chickpeas, transfer to a bowl and mash roughly leaving a few chunks.
Wash and chop celery and spring onions to a fine dice and freshly grate the carrot.
Measure and add lemon juice, seasonings, buffalo sauce and vegan mayo. Mix until evenly combined.
Fold in your carrots, celery and spring onions. Taste and adjust seasonings as needed.
Serve chilled on English cucumber slices with a drizzle of vegan ranch, sprinkled with crushed pistachios. Alternatively you can fold in about ⅓ cup of chopped pistachios and serve the buffalo chickpea base as a dip for cucumber slices.
If prepping ahead, follow the recipe as instructed but adding the sauce, mayo and lemon juice the day of about an hour before serving. Start with 2 tbsp of each and then add more to taste, if desired.
CoursesAppetizer, Lunch, Dinner
Recipe by The Plant Philosophy at https://theplantphilosophy.com/buffalo-chickpea-salad-cucumber-bites/