Soak chickpeas in Buffalo seasoning before roasting in a hot oven for delicious tang and crunch. This crispy topping is the perfect way to add bite to a satisfying salad with celery, carrots and blue cheese. Source:, November 2017

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 400 degrees F.

  • Combine 1 tablespoon vinegar, cayenne and 1/4 teaspoon salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes. Transfer to a small bowl and toss with hot sauce.

  • Whisk oil, garlic powder and the remaining 1 tablespoon vinegar and pinch of salt in a large bowl. Add lettuce, carrot, celery and the chickpeas. Toss to combine. Divide among 4 bowls and top with blue cheese.


To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.

Nutrition Facts

232 calories; total fat 10.7g 16% DV; saturated fat 2.6g; cholesterol 6mg 2% DV; sodium 414mg 17% DV; potassium 532mg 15% DV; carbohydrates 23.8g 8% DV; fiber 7g 28% DV; sugar 2g; protein 9.4g 19% DV; exchange other carbs 2; vitamin a iu 10692IU; vitamin c 8mg; folate 138mcg; calcium 138mg; iron 2mg; magnesium 54mg; thiaminmg.

Reviews (1)

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Rating: 5 stars
I loved this recipe for an easy dinner. I think it would be great with a creamy blue cheese dressing too. I will try that next time. Read More