Makes 16

Total time: 20 minutes || Active time: 20 minutes

Why is the Super Bowl my favorite time of the year? I totally don’t follow football the rest of the season. I’m more of a baseball girl (86 Mets!) but honestly, haven’t really paid attention since the Subway Series. Yet when this time of year rolls around I’ve suddenly got team spirit, even if I don’t even know which teams are even in it. I have taken existential inventory of my actions and I think I have the answer. It’s…well, it’s the wings.

It’s all the food, really (here’s a few of my Superbowl recipes.) But wings in particular give you carte blanche to eat all of the Frank’s that your heart desires. And my heart desires a lot.

This is such an easy way to capture the essence of buffalo wings. A spicy, tangy chickpea salad, a cooling dollop of ranch and fresh crunchy celery. All in one little bite that won’t leave your fingers greasy! Oh, and everything takes like 20 minutes to put together.

So go on, whip this up and invite over some other friends who have no idea what’s going on. But make sure that you switch back and forth from the Puppy Bowl. This year there is the Kitten Bowl, too!



(Oops, forgot to add the celery to the above shot. But you get the idea.)

Notes

~Vegannaise in the purple jar is a good choice! Just try not to use too thin a mayo or the dressing will be runny.~Chop the herbs as finely as possible for best results. Really, you want them closer to minced. ~If you don’t have tahini, that’s fine. I love the nuttiness it brings to the table but you can also just add some extra mayo. ~If you are a total spice wimp, start with 3 tablespoons of hot sauce. But really, I’d almost be inclined to say, if you’re a spice wimp, skip this recipe entirely since it’s pretty much about the spice.

Ingredients

For the chickpeas:

1.5 cups cooked chickpeas (15 oz can, rinsed and drained)

2 tablespoons tahini

2 tablespoons vegan mayo, storebought or

1/4 cup Frank’s Red Hot, plus more to tasteFor the ranch:

3/4 cup vegan mayo, storebought or

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh chives

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper 1.5 cups cooked chickpeas (15 oz can, rinsed and drained)2 tablespoons tahini2 tablespoons vegan mayo, storebought or homemade 1/4 cup Frank’s Red Hot, plus more to taste3/4 cup vegan mayo, storebought or homemade 2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh dill2 tablespoons finely chopped fresh chives1 1/2 teaspoons onion powder1/2 teaspoon garlic powder1/2 teaspoon lemon pepper For garnish and assembly:

Additional Frank’s

16 mini-pitas

1 rib thinly sliced celery

Fresh chives (optional)

Directions