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Roasted Buffalo Chickpea Salad

  • 20 m
  • 45 m
Hilary Meyer
“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

    • 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

Directions

  • 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.
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