Buffalo Chickpea Salad: easy to made and healthy to eat...
prep 5 mins
cook 20 mins
total 25 mins
author jenn laughlin - peas and crayons
yield 2-4 servings
Buffalo-sauced eats don't have to be unhealthy and salads can be anything but boring! This Buffalo Chickpea Salad is super easy to make, loaded with veggies, and delivers a much needed high-five to the tastebuds
Ingredients
1 (15 ounce) can of chickpeas
1 TBSP avocado oil
1/4-1/2 tsp sea salt, to taste
1/4-1/2 tsp paprika
1/8 tsp turmeric, optional
a pinch of cayenne pepper for extra heat, if desired
2-3 TBSP Frank's Red Hot sauce ( used 3)
1 TBSP unsalted butter, melted
FOR THE SALAD:
5 oz salad greens: arugula + romaine
1 bell pepper (any color) chopped
1-2 cups chopped/sliced tomato
plus all your favorite salad toppings and mix-ins - have fun!
DRESSING OPTIONS:
Ranch
Blue Cheese
Olive Oil + Vinegar
Instructions
Pre-heat oven to 400 degrees F.
Drain the chickpeas in a colander or sieve and rinse well.
Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
Toss the chickpeas with oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.
Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan at the 10 minute mark for even crispiness.
While your chickpeas roast, prep your leafy green salads and load them up with all your favorite veggies.
Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and turmeric (optional but delicious!) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. Toss/mix to coat.
Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. Oops.
Pour your saucy and scrumptious chickpeas over the salad, drizzle on your choice of dressing, and dig in!