Buffalo Chickpea Salad
A spicy and tangy plant-based salad with crispy buffalo chickpeas, fresh greens, and a creamy dressing.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
For the Buffalo Chickpeas
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup buffalo sauce
For the Salad
- 4 cups romaine lettuce chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 cup cucumber sliced
- avocado sliced, optional
For the Dressing
- 1/4 cup ranch or blue cheese dressing vegan if preferred
- 1 tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas with olive oil, garlic powder, salt, and black pepper.
- Spread the chickpeas on the baking sheet and roast for 15 minutes, stirring halfway through.
- Remove chickpeas from the oven and toss with buffalo sauce. Set aside.
- In a large bowl, combine romaine lettuce, cherry tomatoes, red onion, cucumber, and avocado.
- Top the salad with buffalo chickpeas and drizzle with ranch or blue cheese dressing mixed with lemon juice.
- Serve immediately and enjoy!
Notes
For extra crunch, add croutons or roasted sunflower seeds.