Roasted Buffalo Chickpea Salad

Roasted Buffalo Chickpea Salad

1 Review
From: EatingWell.com, November 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons white vinegar, divided
  • ½ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon salt plus a pinch, divided
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 1 tablespoon hot sauce, such as Frank's RedHot
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • 8 cups chopped romaine lettuce
  • ½ cup shredded carrot
  • ½ cup thinly sliced celery
  • ¼ cup crumbled blue cheese

Preparation

  • Prep

  • Ready In

  1. Position rack in upper third of oven; preheat to 400°F.
  2. Combine 1 tablespoon vinegar, cayenne and ¼ 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.
  3. 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°F for 5 to 10 minutes.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 232 calories; 11 g fat(3 g sat); 7 g fiber; 24 g carbohydrates; 9 g protein; 138 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 10,692 IU vitamin A; 8 mg vitamin C; 138 mg calcium; 2 mg iron; 414 mg sodium; 532 mg potassium
  • Nutrition Bonus: Vitamin A (214% daily value), Folate (34% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 lean protein, 1 starch, 1 vegetable

Reviews 1

January 05, 2018
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By: Penelope Wall
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.
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