Description
A flavorful and spicy Buffalo Chickpea Salad featuring crispy sautéed chickpeas tossed in hot sauce, served atop fresh romaine and mixed greens with crunchy vegetables, creamy blue cheese, and ranch dressing. This vegetarian and gluten-free salad offers a deliciously healthy lunch option that can easily be made vegan with simple substitutions.
Ingredients
Scale
Buffalo Chickpea Mixture
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup hot sauce (like Frank’s RedHot)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
Salad
- 4 cups chopped romaine or mixed greens
- 1 cup chopped cucumber
- 1/2 cup shredded carrots
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup crumbled blue cheese or vegan alternative
- 2 tablespoons ranch or vegan ranch dressing
Instructions
- Prepare Buffalo Chickpeas: In a bowl, combine the drained chickpeas with hot sauce, olive oil, and garlic powder. Stir well to coat each chickpea evenly with the spicy mixture.
- Sauté Chickpeas: Heat a skillet over medium heat and add the coated chickpeas. Cook, stirring occasionally, for about 5 to 7 minutes until the chickpeas become slightly crisp and warmed through. Remove from heat and allow to cool slightly.
- Assemble Salad: On a large plate or in a bowl, arrange the chopped romaine or mixed greens, cucumber, shredded carrots, cherry tomatoes, and red onion.
- Top and Dress: Place the warm buffalo chickpeas on top of the vegetables. Sprinkle with crumbled blue cheese or a vegan alternative, then drizzle the salad with ranch or vegan ranch dressing.
- Serve: Serve immediately for the best texture and flavor. Enjoy your vibrant, protein-packed Buffalo Chickpea Salad!
Notes
- For a spicier kick, increase the hot sauce quantity or add a pinch of cayenne pepper to the chickpeas.
- Use dairy-free blue cheese and ranch dressing to make this salad fully vegan.
- This salad is perfect for meal prep; store the chickpeas and dressing separately and combine just before serving to maintain crispness.
