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; 10.7 g total fat; 2.6 g saturated fat; 6 mg cholesterol; 414 mg sodium. 532 mg potassium; 23.8 g carbohydrates; 7 g fiber; 2 g sugar; 9.4 g protein; 10692 IU vitamin a iu; 8 mg vitamin c; 138 mcg folate; 138 mg calcium; 2 mg iron; 54 mg magnesium;

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