Buffalo Chickpea Salad
Ingredients
-
1
15-oz can
chickpeas, drained and rinsed
-
½
Tbsp
olive oil
-
½
tsp
kosher salt
-
1
clove
garlic, minced
-
⅓
cup
diced carrots, divided
-
⅓
cup
diced celery, divided
-
3
Tbsp
Frank’s Red Hot Original
-
1
Tbsp
plain Greek yogurt
-
1
Tbsp
lemon juice, divided
-
½
Tbsp
tahini
-
¼
cup
crumbled blue cheese, optional
-
as needed
Romaine or Bibb leaves for serving
Instructions
- Heat a large nonstick skillet over medium-high heat and add olive oil.
- Once the oil shimmers, add chickpeas in a single layer and cook undisturbed for 1 to 2 minutes until slightly browned.
- Stir in garlic and salt, cooking for an additional minute.
- Transfer chickpeas to a large bowl and mix in 1/4 cup of diced carrots and 1/4 cup of diced celery.
- Fold in Frank’s Red Hot, Greek yogurt, 1 Tbsp lemon juice, and tahini until combined.
- In a separate bowl, toss remaining diced celery and carrots with the remaining 1/2 tsp lemon juice.
- To serve, top the chickpea mixture with blue cheese (if using) and the reserved celery and carrots.
- Scoop the salad onto lettuce leaves, wrap, and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
5g
Total carbohydrates
27g
Total protein
8.5g
Sodium
821mg
Cholesterol
0.5mg
You might also like