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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: EatingWell.com, November 2017


Recipe Summary

45 mins
20 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

2 1/2 cups
232 calories; protein 9.4g; carbohydrates 23.8g; dietary fiber 7g; sugars 2g; fat 10.7g; saturated fat 2.6g; cholesterol 6.3mg; vitamin a iu 10692.1IU; vitamin c 7.7mg; folate 137.9mcg; calcium 137.9mg; iron 2.3mg; magnesium 53.7mg; potassium 532mg; sodium 414.4mg; thiamin 0.1mg.

1 fat, 1 lean protein, 1 starch, 1 vegetable