Roasted buffalo chickpea salad
Easy roasted buffalo chickpea salad recipe! A vegetarian buffalo sauce lover’s salad with crispy roasted buffalo chickpeas and lots of veggies.
Servings 4 servings
Calories 348kcal
Ingredients
FOR THE CRISPY ROASTED BUFFALO CHICKPEAS:
- ⅓ cup cayenne hot sauce such as Frank's
- 2 tablespoon unsalted butter, melted
- 1 15 oz can chickpeas, drained, rinsed, and patted dry
FOR THE SALAD:
- 8 cups chopped romaine lettuce, or other crisp lettuce
- 4 medium celery stalks, chopped
- 2 medium carrots, diced
- 1 medium bell pepper (red, orange, or yellow), seeded and diced
- 1 large avocado, seeded, peeled, and diced
- ¼ cup minced red onion
- ½ cup crumbled blue cheese
- 6-10 tablespoon ranch dressing
- salt and pepper
Instructions
FOR THE CRISPY ROASTED BUFFALO CHICKPEAS
- Preheat oven to 450° F. Line a baking sheet with parchment paper for easy clean up (optional).
- Combine the cayenne hot sauce and the butter in a medium mixing bowl. Add the chickpeas and stir to combine. Spread the chickpeas evenly on the baking sheet and roast for 30 minutes, tossing chickpeas once halfway through. Remove from the heat and let cool for a few minutes.
FOR THE SALAD
- Toss lettuce, celery, carrots, bell pepper, avocado, onion, and blue cheese together in a large bowl. Divide among 4 plates and top each with ¼ of the chickpeas. Top with 1-2 Tablespoons of ranch dressing, depending on preference. Top with a pinch of salt and pepper.
Notes
For a spicier salad, set aside 1 Tablespoon buffalo sauce before roasting chickpeas, and toss the roasted chickpeas in sauce before serving.
Nutrition
Calories: 348kcal | Carbohydrates: 16g | Protein: 7g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 1162mg | Potassium: 812mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14773IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 2mg