Roasted Buffalo Chickpea Salad
Position rack in upper third of oven; preheat to 400 degrees F.Advertisement
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.
1 fat, 1 lean protein, 1 starch, 1 vegetable