Buffalo Chickpea Salad
"Buffalo Chickpea Salad offers a zesty twist on traditional buffalo wings, featuring chickpeas for a hearty, meat-free option. This vibrant salad is packed with bold flavors, making it an ideal choice for a satisfying lunch!"
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Ingredients
- 15- oz can chickpeas
- 1/3 cup diced carrots
- 1/3 cup diced celery
- 3 Tbsp Frank’s Red Hot Original
- 1 Tbsp plain Greek yogurt
- 1 Tbsp plus 1/2 tsp lemon juice
- 1/2 Tbsp tahini
- 1/4 cup crumbled blue cheese
- Romaine or Bibb leaves for serving
- 1/2 tsp kosher salt
- 1 clove garlic
- 1/2 Tbsp olive oil
Instructions
- 1
Begin by warming a large nonstick frying pan over medium-high heat, then pour in the oil.
- 2
When the oil starts to shimmer, add the chickpeas, spreading them evenly across the pan, and allow them to cook without stirring for 1 to 2 minutes, or until they develop a slight golden color.
- 3
Give the chickpeas a stir, then add the minced garlic and salt, cooking for an additional minute.
- 4
Transfer the chickpeas into a spacious mixing bowl and incorporate 1/4 cup of chopped carrots and 1/4 cup of diced celery.
- 5
Gently mix in the Frank’s hot sauce, yogurt, 1 tablespoon of lemon juice, and tahini, stirring until everything is well blended.
- 6
In another bowl, combine the remaining diced celery and carrots with the leftover 1/2 teaspoon of lemon juice, then set it aside.
- 7
For serving, layer the chickpeas with blue cheese (if desired), the reserved celery and carrots, and a generous handful of celery leaves. Place the salad onto a lettuce leaf, wrap it up, and enjoy!