Buffalo Chickpea Salad

Looking for a fresh, tangy, and slightly spicy plant-forward dish that will keep you coming back for more? This buffalo chickpea salad is packed with bold flavors and crispy textures and is perfect for a hearty and healthy dinner. With the combination of spicy buffalo chickpeas, crunchy veggies, and a simple, tangy dressing, this salad has the flavors of buffalo wings and blue cheese. Plus, it's incredibly versatile!

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 645 kcal per serving

Ingredients

2 cans - chickpeas
½ cup - Frank's RedHot
4 tablespoons - unsalted butter
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 lettuce
1 pt - cherry tomatoes
1 - bell pepper
¼ cup - red onion
1 cup - cucumber
⅓ cup - blue cheese
¼ cup - olive oil
2 tablespoons - lemon juice
2 tablespoons - rice wine vinegar
½ tsp - sea salt
½ tsp - honey
½ tsp - garlic

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