Description
Buffalo Chickpea Salad is a flavorful, spicy salad that combines chickpeas with all the classic buffalo wing flavors, but in a meatless, protein-packed dish. This easy-to-make recipe features crispy pan-fried chickpeas tossed in a tangy and creamy buffalo sauce, accented with fresh veggies and optional blue cheese, perfect for a satisfying lunch or light dinner served on crisp lettuce leaves.
Ingredients
Scale
Chickpea Mixture
- 15-oz can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1 clove garlic, minced
- 1/3 cup diced carrots (divided, from 1 large carrot)
- 1/3 cup diced celery (divided, from about 1 large stalk)
- 3 Tbsp Frank’s Red Hot Original sauce
- 1 Tbsp plain Greek yogurt
- 1 Tbsp lemon juice (divided)
- 1/2 tsp lemon juice (divided)
- 1/2 Tbsp tahini
- 1/4 cup crumbled blue cheese (optional)
To Serve
- Romaine or Bibb lettuce leaves
- Celery leaves for garnish
Instructions
- Heat the skillet: Place a large nonstick skillet over medium-high heat and add the olive oil. Allow it to heat until it begins to shimmer, indicating it’s hot enough for cooking.
- Brown the chickpeas: Add the drained chickpeas to the skillet, spreading them in a single layer. Let them cook undisturbed for 1 to 2 minutes, allowing them to brown slightly for extra texture and flavor.
- Add garlic and salt: Stir the chickpeas, then add the minced garlic and kosher salt. Cook for an additional minute to blend the flavors and soften the garlic aroma.
- Combine chickpeas with veggies: Transfer the cooked chickpeas to a large bowl. Add 1/4 cup of the diced carrots and 1/4 cup of the diced celery to the bowl, mixing gently to incorporate the vegetables evenly.
- Mix the buffalo dressing: To the chickpea and veggie mixture, fold in the Frank’s Red Hot sauce, plain Greek yogurt, 1 tablespoon of lemon juice, and tahini. Stir gently until everything is well combined and the chickpeas are coated in the tangy, creamy buffalo sauce.
- Prepare remaining veggies: In a separate small bowl, toss the remaining diced celery and carrots with the remaining 1/2 teaspoon lemon juice. This creates a fresh and tangy crunchy topping.
- Assemble and serve: To serve, top the buffalo chickpea salad with crumbled blue cheese if desired, the reserved celery and carrot mixture, and a handful of celery leaves for garnish. Scoop the salad onto individual Romaine or Bibb lettuce leaves, wrap them up, and enjoy immediately.
Notes
- Buffalo Chickpea Salad is a spicy chickpea salad bursting with buffalo wing flavors but completely meatless and perfect for a healthy lunch option.
- For extra creaminess and flavor, blue cheese is optional but highly recommended.
- Using fresh lemon juice brightens the dish and balances the heat from the hot sauce.
- This dish can be made ahead and stored in the refrigerator for up to 2 days; add the lettuce leaves just before serving to keep them crisp.
- Adjust the hot sauce quantity to your preferred spice level.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 182 kcal
- Sugar: 2.5 g
- Sodium: 821 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 0.5 mg
