Buffalo Chickpea “Meatballs” Southwest Salad

You know the saying, “when pigs can fly then I will….(insert some crazy scenario that will never happen here)?” Well if they could fly then they would probably have juicy porky wings that would bring this world together! Because let’s face it, we desperate for this type of miricle right now.

Doesn’t matter if they could fly, because I still wouldn’t be tempted to eat those wings. These Buffalo Chickpea “Meatballs” give all the delicious flavor of wings, without the meat or the food coma crash after.

I love fueling my body with delicious flavors that energize me and leave me craving more. And these “meatballs” will do both!

Buffalo Chickpea “Meatballs” can be served as an appetizer on their own, but my favorite is adding them to my Southwest Salad for a full meal.

Bring it all together with homemade Avocado Crema Dressing and you will have a winning recipe.

My husband now requests this meal weekly & I am happy to enjoy it as often as wanted!

Buffalo Chickpea “Meatballs” & Southwest Salad

Print Recipe

Ingredients
  

  • 12 baby carrots or 2 medium large carrots, peeled
  • 1/3 sweet yellow onion, diced
  • 1/2 cup green onions, diced
  • 1 tbsp avocado oil
  • 1/2 tsp Himilayan salt
  • 1 can (15oz) Chickpeas, drained & rinsed
  • 2 1/2 tbsp bread crumbs
  • 2 1/2 tbsp nutritional yeast
  • 1/2 tsp cayenne pepper
  • 1/4 cup Buffalo sauce
  • 1 tbsp clarified butter

Southwest Salad

  • 3 heads Romaine Lettuce
  • 1 can sweet corn kernals
  • 1 can black beans
  • 1 avocado, sliced
  • 8 Tbsp nuts or seeds I use pistachios & sunflower seeds

Avocado Crema Dressing

  • 1/2 cup Greek yogurt, plain
  • 1 1/2 tbsp minced garlic
  • 1/2 avocado, sliced
  • 2 tsp lemon juice
  • 1 tsp hot sauce
  • 1/4 cup avocado oil
  • 1/4 cup water
  • 3/4 tsp Himilayan salt

Instructions
 

  • Preheat oven to 400 F.
  • Add the carrots, onion and green onion to food processor and pulse until finely chopped, but not pureed. Stop and scrape down the sides if needed.
  • Heat avocado oil in non-stick skillet over medium heat. Add vegetable mixture and salt. Cook for 5 minutes, stirring occaisonally. While the mixture cooks, add the rinsed & drained chickpeas to the food processor.
  • When vegetable mixture is done cooking, allow it to cool for 2 minutes, then add to food processor. Process on low until well blended, scraping down the sides as needed.
  • Transfer chickpea mixture to a medium bowl. Add bread crumbs, nutritional yeast & cayenne pepper. Mix thoroughly until well combined.
  • Add about 3 tablespoons of mixture to your hands and form into a ball. Place on parchment lined baking sheet. Bake for 15 minutes.
  • While chickpea "meatballs" are cooking, melt clarified butter over medium-low heat on stove. Once melted remove from heat and add buffalo sauce. After the first 15 minutes are over, remove "meatballs" from oven. Use a silicone pastry brush to baste each ball with Buffalo sauce mixture.
  • Return baking sheet to oven and cook for 15 more minutes. Then broil for 1 minute. Brush balls 1 more time with remaining Buffalo sauce mixture. Set aside to cool.
  • Prepare the salad: Add all Avocado Crema Dressing ingredients to a bowl and whisk until smooth. Chop Romaine lettuce and add to bowl. Top with rinsed & drained black beans and corn (1/4 cup for each salad). Add 1/4 of a sliced avocado to each salad. Toss with Avocado Crema Dressing. Add 4-5 chickpea balls to each salad and enjoy!