Name: Buffalo Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 cans (13.5-oz.) chickpeas, drained and rinsed -; 3 tbsp. extra-virgin olive oil -; 1/3 c. Franks hot sauce -; 2 tbsp. melted unsalted butter -; Kosher salt -; Freshly ground black pepper -; 1/4 c. mayonnaise -; 1/4 c. sour cream -; 1/4 c. buttermilk -; 1/2 tsp. garlic powder -; 2 tbsp. freshly chopped parsley -; 2 tbsp. freshly chopped dill -; 2 tbsp. freshly chopped chives, plus more for garnish -; Pinch of cayenne pepper -; 8 c. cut romaine lettuce -; 2 c. shredded cabbage -; 2 stalks celery, thinly sliced -; 2 carrots, peeled and very thinly sliced -; 1 c. cherry tomatoes, halved -; 1 avocado, sliced -; 1/2 red onion, thinly sliced -; 3/4 c. bleu cheese crumbles -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chickpea Salad

1. 2 cans (13.5-oz.) chickpeas, drained and rinsed -

2. 3 tbsp. extra-virgin olive oil -

3. 1/3 c. Franks hot sauce -

4. 2 tbsp. melted unsalted butter -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1/4 c. mayonnaise -

8. 1/4 c. sour cream -

9. 1/4 c. buttermilk -

10. 1/2 tsp. garlic powder -

11. 2 tbsp. freshly chopped parsley -

12. 2 tbsp. freshly chopped dill -

13. 2 tbsp. freshly chopped chives, plus more for garnish -

14. Pinch of cayenne pepper -

15. 8 c. cut romaine lettuce -

16. 2 c. shredded cabbage -

17. 2 stalks celery, thinly sliced -

18. 2 carrots, peeled and very thinly sliced -

19. 1 c. cherry tomatoes, halved -

20. 1 avocado, sliced -

21. 1/2 red onion, thinly sliced -

22. 3/4 c. bleu cheese crumbles -

How to cook deliciously - Buffalo Chickpea Salad

1. Stage

Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.

2. Stage

Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more.

3. Stage

Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.

4. Stage

In a large bowl, toss romaine and cabbage with ⅓ cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.