High-Protein Buffalo Salad with Vegetable Strips
Ingredients
- Ingredients for 2 athletes (or not)!
- Buffalo-style dressing:
- 10 cl of olive oil
- 3 cl white vinegar
- 1 tablespoon of Worcestershire sauce (or soy sauce)
- 1 teaspoon of Tabasco
- 1 teaspoon of paprika
- 1 pinch of salt
- 1 pinch of pepper
- White sauce:
- 100 grams of plant-based yogurt
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- Salad:
- 1 package of Happyvore Vegetable and Gourmet Aiguillettes
- 1 large Sucrine (or two small ones)
- 1 stalk of celery
- ½ red onion
- Roasted chickpeas:
- 1 can of cooked chickpeas
- Paprika
- Cumin
- Salt
- Pepper
- Olive oil
The Step-by-Step Recipe
1/ Start by draining the chickpeas. Spread them out on a baking sheet and season with the spices, salt, pepper, and a drizzle of olive oil. Bake for about 15 minutes at 180°C, stirring once or twice. The chickpeas should be nicely browned and crispy.
2/ Wash the lettuce and celery, and peel the onion. Coarsely chop the sucrine lettuce leaves and finely chop the onion and celery. Mix together.
3/ Make the white sauce by mixing all the ingredients together, then season the salad base with it and toss thoroughly.
4/ Sauté the vegetable strips in a skillet with a little olive oil until they are golden brown (about 3 minutes on each side).
5. Whisk together all the ingredients for the “Buffalo” dressing.
Adjust the heat with Tabasco and the acidity with white vinegar to your liking.
6/ Arrange the hot grilled strips on top of the seasoned salad and add a few roasted chickpeas. Finish with a generous spoonful of Buffalo vinaigrette.
Tip: You can store the roasted chickpeas in an airtight jar for several days. They’re perfect as a topping for salads, cold soups, and open-faced sandwiches—or on their own as an appetizer!
