Buffalo Chickpea Salad With Vegan Ranch

Ingredients

• For the dressing
• 1/2 cup raw cashews
• 1/2 cup water
• 1/3 cup grape seed oil
• 1 lemon, zested and juiced (about 1/2 teaspoon zest and 3 tablespoons juice)
• 2 teaspoons salt
• 1 teaspoon chopped garlic (or 1/4 teaspoon granulated garlic)
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 2 tablespoons chopped dill
• For the salad
• 2 tablespoons olive oil
• two 15 1/2–ounce cans chickpeas, drained and rinsed
• 1/4 cup hot sauce (I prefer Frank's)
• Salad greens, like baby kale
• 2 carrots, peeled and grated, or cut into matchsticks
• 4 stalks celery, thinly sliced on a bias
• 6 radishes, sliced
• Celery leaves, for garnish

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