Buffalo Roasted Chickpea Salad
Ingredients
-
15
oz
canned chickpeas, drained
-
1
tablespoon
olive oil
-
1
tablespoon
Frank’s RedHot Original cayenne pepper sauce
-
1
teaspoon
paprika
-
1
teaspoon
garlic powder
-
9
cups
lettuce or salad mix
-
6
tablespoons
shredded carrots
-
6
tablespoons
chopped celery
-
6
tablespoons
chopped cucumbers
-
4 ½
tablespoons
refrigerated French Onion Dip
-
3
tablespoons
Buffalo wing sauce
-
1
teaspoon
chopped chives
Instructions
- Preheat the oven to 400°F.
- Dry the drained chickpeas using a towel.
- In a bowl, mix the chickpeas with olive oil, Frank’s RedHot, paprika, and garlic powder.
- Spread the chickpeas on a parchment-lined baking sheet and roast for 25 minutes until crispy.
- For each salad, place 3 cups of lettuce in a bowl and add 2 tablespoons each of carrots, celery, and cucumbers.
- Mix 1 ½ tablespoons of French Onion dip with 1 tablespoon of wing sauce for the dressing.
- Add the dressing to the salad and toss to coat.
- Top with a third of the roasted chickpeas and sprinkle with chives.
- Repeat for the remaining salads or store the chickpeas for later use.
Nutrition Facts (estimated)
Servings
3
Calories
231
Total fat
11g
Total carbohydrates
27g
Total protein
9g
Sodium
1200mg
Cholesterol
0mg
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