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Vegan Buffalo Crumble Salad {Gluten-Free}
Ingredients
  • ½ cup cashews
  • ½ cup cooked brown rice
  • ½ cup chickpeas, rinsed and drained
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 tablespoons Frank's Red Hot sauce
  • 2 ounces arugula
  • handful cherry tomatoes, halved
  • ½ to 1 avocado, cubed
  • subheading: dressing:
  • 1 tablespoon vegan mayo
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
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