Preheat your oven to 425°F (220°C). This will help the chickpeas crisp up nicely with the buffalo sauce.

Drain and rinse 2 cans of chickpeas, then transfer them to a flat towel or paper towels to dry. Gently pat them dry-this step is key for crispy chickpeas!

Make the Buffalo SauceIn a medium bowl, mix ½ cup Frank's RedHot, 4 tablespoons of melted butter, 2 tablespoon cornstarch, 1 tablespoon of lemon juice, 1 tablespoon of honey, 1 tablespoon of olive oil, and ½ teaspoon garlic powder. Add the chickpeas to the bowl and toss them until they're fully coated.

On a parchment-lined baking sheet, spread the coated chickpeas in a single layer. Keep them close together, but not piled on top of one another. Sprinkle 1 cup of panko breadcrumbs evenly on top. Drizzle with 1 tablespoon of olive oil and bake for 25 minutes, or until the breadcrumbs are golden brown.

While the chickpeas bake, chop 2 heads of romaine lettuce, 1 cup of cucumber, 1 bell pepper, and halve 1 pint of cherry tomatoes. Toss everything in a large bowl with ⅓ cup crumbled blue cheese.

In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 2 tablespoons rice wine vinegar, ½ teaspoon sea salt, ½ teaspoon honey, and ½ teaspoon chopped garlic.

Once the chickpeas are crispy, add them directly to the salad. Drizzle with dressing and serve immediately.