Lunch

Buffalo Chickpea Salad

Crisp chickpeas soak up tangy Frank’s hot sauce, mingling with cool Greek yogurt and nutty tahini. The mix piles onto tender romaine leaves alongside crunchy carrot and celery for a bright, spicy bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Buffalo Chickpea Salad
Total
25 min
Prep
20 min
Cook
5 min
Serves
6

Nutrition per Serving

Calories
182
Protein
9g
Carbs
27g
Fat
5g
Fiber
6g
Sugar
3g
Sodium
821mg

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.
  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.