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Buffalo Chickpea Salad

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Ingredients

Warning0 allergens identified

Buffalo Chickpea Salad

2 cans chickpeasdrained and rinsed

½ cup Frank's RedHot

4 tablespoons unsalted buttermelted

2 tablespoons cornstarch

1 tbsp lemon juice

1 tbsp honey

1 tbsp olive oil

½ tsp garlic powder

1 cup panko breadcrumbs

2 heads romaine lettucechopped

1 pt cherry tomatoeshalved

1 bell pepperchopped

¼ cup red onionchopped

1 cup cucumberchopped

⅓ cup blue cheesecrumbled

Dressing

¼ cup olive oil

2 tablespoons lemon juice

2 tablespoons rice wine vinegar

½ tsp sea salt

½ tsp honey

½ tsp garlicchopped

Instructions

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Instructions

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Crisp Your Chickpeas for Maximum Texture 🥣
Pat dried chickpeas completely dry with paper towels before tossing with cornstarch and panko—this creates an irresistibly crispy exterior that rivals fried chicken when baked at 425°F for 20-25 minutes.
Emulsify Your Buffalo Dressing Properly 🔄
Whisk together melted butter, Frank's RedHot, and honey slowly while gradually incorporating olive oil to create a silky, cohesive sauce that clings to the chickpeas instead of pooling at the bottom of the bowl.
Balance Spice with Strategic Timing ⏱️
Toss warm chickpeas with buffalo sauce immediately after baking, then let them cool for 10 minutes—this allows flavors to meld while preventing the hot sauce from overwhelming the delicate vegetable components.
Marinate Your Vegetables for Depth 🧅
Dress your diced red onion, cucumber, and bell pepper with rice wine vinegar, sea salt, and a touch of honey for 15 minutes before assembling—this quick pickle brightens flavors and adds complexity beyond raw vegetables.
Add Crunch Right Before Serving 🥗
Toss the salad with dressing and blue cheese only moments before serving, and sprinkle panko-crusted chickpeas on top last—this prevents sogginess and preserves the textural contrast that makes this dish memorable.