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.

Hilary Meyer
Source:, November 2017


Recipe Summary

20 mins
45 mins


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; protein 9.4g 19% DV; carbohydrates 23.8g 8% DV; dietary fiber 7g 28% DV; sugars 2g; fat 10.7g 16% DV; saturated fat 2.6g 13% DV; cholesterol 6.3mg 2% DV; vitamin a iu 10692.1IU 214% DV; vitamin c 7.7mg 13% DV; folate 137.9mcg 35% DV; calcium 137.9mg 14% DV; iron 2.3mg 13% DV; magnesium 53.7mg 19% DV; potassium 532mg 15% DV; sodium 414.4mg 17% DV; thiamin 0.1mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 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