Buffalo Chickpea Nachos

Preheat your oven to 375ºF. Toss the chickpeas in the ¼ C. of Buffalo Sauce until they are evenly coated. Spread them out on a baking sheet that is lined with parchment paper.Bake for 12 minutes, and carefully roll them around with a spoon to get the other side crispy. Bake for another 12-15 minutes, then place them back in the bowl and toss with the extra 1-2 T. of buffalo sauce. Set aside.Place all ingredients in a blender and puree until completely smooth. This may take a couple of times of pushing the ingredients around, or adding another tablespoon of non-dairy milk.This is enough ranch for the recipe, but it is hard to blend in such small amounts, so I suggest doubling it and using the rest of the ranch on everything else!Pour into a cup or squirt bottle and set aside.Place the cheddar shreds and non-dairy milk into a small pot over medium heat. Bring to a boil and adjust heat to low-medium.Stir frequently so that the cheese sauce does not get stuck to the bottom. Cook until the shreds are melted and add salt if needed.Spread the chips out over a baking sheet, I like "single layer" nachos so that all of the chips get toppings! It's more like 1½ layers, but you get what I'm saying.Next, sprinkle the lettuce over the chips, and spoon the cheese sauce over it.Then take the chickpeas and spread them over the nachos, along with the celery and an extra drizzle of buffalo sauce (that 1 T. left).Lastly, finish with a healthy drizzle of the ranch sauce and serve! You can also place in the oven at 250F to keep warm for a few minutes if needed.