Ingredients

The following ingredients have 4 Servings
  • 1 19 oz can of chickpeas, rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
  • 1 tbsp olive oil
  • 1/3 cup + 1 tbsp buffalo sauce
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • pinch of black pepper
  • 1/2 package (150 g) of soft tofu (see notes for substitution)
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • optional: 2 tbsp of fresh chopped dill, chives or parsley
  • 1 small to medium-sized baked sweet potato per person (or half a medium to large-sized)
  • 1/4 of an avocado per person
  • chopped green onion, for topping

Instruction

  • If you don’t have cooked sweet potatoes on hand, bake those now. You will need up to 50 minutes, depending on their size. Find complete instructions on baking sweet potatoes here.
  • Place the rinsed and drained chickpeas in a bowl and mix with 1/3 cup buffalo sauce, the olive, oil, salt and pepper.
  • Cook in a pan until they start to thicken and almost caramelize. This should take about 10 minutes over medium heat, stirring occasionally. As you stir, mash some of them up to create some texture
  • Once they’re done, mix in the extra 1 tbsp of buffalo sauce.