Buffalo Chickpea Salad

Buffalo Chickpea Salad
All salads should include buffalo sauce.
Recipe type: Appetizer
  • 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
  • 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
  • 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
  1. Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.
  2. 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.
  3. 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.
  4. 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.




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