Buffalo Chickpea Salad
Ingredients
- 15- oz can chickpeas (drained and rinsed (or 1 1/2 cups cooked))
- 1/2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1 clove garlic (minced)
- 1/3 cup diced carrots (divided (1 large carrots))
- 1/3 cup diced celery (divided (about 1 large stalks), plus celery leaves for garnish)
- 3 Tbsp Frank’s Red Hot Original
- 1 Tbsp plain Greek yogurt
- 1 Tbsp plus 1/2 tsp lemon juice (divided)
- 1/2 Tbsp tahini
- 1/4 cup crumbled blue cheese (optional)
- Romaine or Bibb leaves for serving
Instructions
- 1
Heat a large nonstick skillet over medium-high heat and add the oil.
- 2
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.
1 min - 3
Stir, add the garlic and salt, and cook for a minute more.
- 4
Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
- 5
Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
- 6
In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
- 7
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.
Nutrition
Per serving (based on 6 servings)
