Ingredients

The following ingredients have 2 Servings
  • 1/2 cup cashews
  • 1/2 cup cooked brown rice
  • 1/2 cup chickpeas (rinsed and drained)
  • 1 clove garlic (minced)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons Frank's Red Hot sauce
  • 2 ounces arugula
  • handful cherry tomatoes (halved)
  • 1/2 -1 avocado (cubed)
  • dressing:
  • 1 tablespoon vegan mayo
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice

Instruction

  • Add cashews, cooked brown rice, chickpeas, garlic, smoked paprika, and salt to a food processor. Pulse until broken up and just starting to clump together.
  • Heat 1 tablespoon oil in a pan and add the mixture. Cook for 5 minutes, stirring occasionally. Add 1-2 tablespoons hot sauce and stir to combine. Remove from heat.
  • In a small bowl make the dressing by whisking together vegan mayo, olive oil, garlic and lemon juice. Whisk until smooth.
  • Serve buffalo crumble over arugula salad with cherry tomatoes and avocados. Top with dressing.