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Roasted Buffalo Chickpea Salad
“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.”
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
1Position rack in upper third of oven; preheat to 400°F.
2Combine 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.
3Whisk 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.