Description
Buffalo Chickpea Salad is great when you want a meatless lunch. It has all the flavors of buffalo wings, only so much healthier!
Yield: 6servings | Serving Size: 1/6 of recipe
Ingredients
15-ozcan chickpeas, drained and rinsed (or 1 1/2 cups cooked)
1/2Tbspolive oil
1/2tspkosher salt
1clovegarlic, minced
1/3cupdiced carrots, divided (1 large carrots)
1/3cupdiced celery, divided (about 1 large stalks), plus celery leaves for garnish
3TbspFrank’s Red Hot Original
1Tbspplain Greek yogurt
1Tbspplus 1/2 tsp lemon juice, divided
1/2Tbsptahini
1/4cupcrumbled blue cheese, optional
Romaine or Bibb leaves for serving
Instructions
- Heat a large nonstick skillet over medium-high heat and add the oil.
- Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit.
- Stir, add the garlic and salt, and cook for a minute more.
Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
- To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.
Last Step:
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