Ingredients
- FOR CHICKPEAS:
- 2 cans (13.5-oz.) chickpeas, drained and rinsed
- 3 tbsp. extra-virgin olive oil
- ⅓ c. Franks hot sauce
- 2 tbsp. melted unsalted butter
- Kosher salt
- Freshly ground black pepper
- FOR DRESSING:
- ¼ c. mayonnaise
- ¼ c. sour cream
- ¼ c. buttermilk
- ½ tsp. garlic powder
- 2 tbsp. freshly chopped parsley
- 2 tbsp. freshly chopped dill
- 2 tbsp. freshly chopped chives, plus more for garnish
- Pinch of cayenne pepper
- FOR SALAD:
- 8 c. cut romaine lettuce
- 2 c. shredded cabbage
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and very thinly sliced
- 1 c. cherry tomatoes, halved
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ¾ c. bleu cheese crumbles
Instructions
- Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.
- Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more.
- Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.
- In a large bowl, toss romaine and cabbage with ⅓ cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.
