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Buffalo Chickpea Chopped Salad

Crispy roasted chickpeas coated in buffalo sauce tossed together with a lovely salad and drizzled with a lime-ranch dressing.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Salads

Ingredients

  • For the Chickpeas:
  • 1, 15 Ounce Can Chickpeas drained and rinsed (or 1 cup cooked chickpeas)
  • 1 Teaspoon Olive Oil or 1 Spray of Canola Oil
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Smoked Paprika
  • Pinch of Chili Seasoning
  • 1 Tablespoon Buffalo Sauce
  • For the Salad:
  • 1 Head of Romaine chopped
  • 1 Orange Bell Pepper diced
  • 1 Tomato seeded and diced
  • ½ Cup Diced Cucumber
  • 1 Green Onion chopped
  • 1 Celery Stalk diced
  • ½ Cup Blue Cheese or Pecorino Crumbles
  • 1 Tablespoon Fresh Chopped Parsley
  • 1 Tablespoon Fresh Chopped Cilantro
  • For the Dressing:
  • 2 Tablespoons Ranch Dressing pick your favorite
  • Pinch of Black Pepper
  • 1 Tablespoon Buttermilk
  • 1 Tablespoon Lime Juice

Instructions

  1. Preheat the oven to 450 degrees F. Line a baking sheet with tin foil.
  2. Set out a kitchen towel or paper towels. Arrange the chickpeas in one layer over the towels and then place another towel over the chickpeas. Dry the chickpeas completely.
  3. Add dried chickpeas to the foil. Mist with oil and then stir to make sure they are evenly coated. Season and then give the pan a shake so all the chickpeas get some seasoning on them. Bake in the oven for 15 minutes. Remove the pan and flip chickpeas with spatula. Return the pan to the oven for another 10-15 minutes.
  4. Right before you arrange the salads, add the buffalo sauce to the chickpeas and toss them around until all the chickpeas are evenly coated.
  5. Distribute all salad ingredients evenly between two bowls. Top with the chickpeas, cilantro, parsley, extra cheese, and the dressing. Serve right away.