Serves 4-5 People
It's salty, spicy and delicious. If you miss the flavors of Hot Wings try this chickpea version. It's easy to make... almost too easy! I love it over rice and served alongside my lemon coleslaw... the cool crispy flavors pair perfect with this spicy dish. They're great in wraps too... all you need is a tortilla, veggies of your choice and some vegan ranch! Can we talk about hot sauce? Hot sauce is a serious subject... we choose one we like and that's it! I don't know how many times I've offered a Crystal's Hot Sauce fan a bottle of Frank's and they say uhhh what's this?! Yup, I'm faithful to Frank's and the consistency is perfect for this sauce; however, I understand you may want to use your favorite, but I can't guarantee the deliciousness!
2 cans of chickpeas drained
1/4 cup vegan butter (I use Organic Earth Balance)
1/2 cup Frank's Red Hot Sauce Original
2 Tbsp water (to thin it out a bit)
Melt the butter in a pot over medium heat.
Once melted add the hot sauce and stir
Stir in water and add the chickpeas.
Bring up to boil and let it simmer on medium low for about 10 minutes, this way the chickpeas really take on the flavor of the sauce. That's it... told you it was too easy!
I know... I know... the best way to eat coleslaw is throw it in the trash, right? Wrong! If you're indifferent to coleslaw, give this one a shot. I never cared for coleslaw too much until I met this one and I'm in love. It is great with Buffalo Chickpeas and anything that has a barbecue flavor such as barbecue beans.
1/2 head of cabbage shredded or 1 package of pre-cut cabbage
1/2 lemon juiced (should be about 2 Tbsp of lemon juice)
1/3 cup vegan mayo
1 tsp mustard
2 Tbsp agave syrup
1/4 tsp black pepper (more to taste)
1/4 rounded tsp salt
Mix the lemon juice, mayo, mustard, agave syrup, pepper and salt. Taste and make adjustments if needed.
Now get the sauce and the cabbage together. I like to use a container with a lid that I can shake to combine.
I didn't know what to call this sauce, but I make it to put on top of a variety of dishes. It adds a nice coolness to Buffalo Chickpeas and is a must for any burrito bowl. Only use smoked paprika here!
1/4 cup vegan mayo
1 tsp SMOKED paprika
a dash of hot sauce
1/2 - 1 tsp water to thin out
Combine the mayo, SMOKED paprika and hot sauce.
Thin out with water, I thin it out enough so it can be drizzled over dishes without being runny.
This sauce can be stored in the fridge for a few days.