Description
A flavorful and spicy Buffalo Chickpea Salad combining crispy sautéed chickpeas with classic buffalo sauce, crunchy celery and carrots, creamy yogurt, and tangy blue cheese, served wrapped in fresh romaine or bibb lettuce leaves. This quick and easy plant-based dish offers a perfect balance of heat, creaminess, and crunch, ideal as a light lunch or appetizer.
Ingredients
Chickpea Mixture
- 15-oz can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1 clove garlic, minced
- 1/3 cup diced carrots (divided, about 1 large carrot)
- 1/3 cup diced celery (divided, about 1 large stalk)
- 3 Tbsp Frank’s Red Hot Original sauce
- 1 Tbsp plain Greek yogurt
- 1 Tbsp lemon juice (divided)
- 1/2 Tbsp tahini
Toppings & Serving
- 1/4 cup crumbled blue cheese (optional)
- Celery leaves, for garnish
- Romaine or Bibb lettuce leaves, for serving
Instructions
- Heat oil and brown chickpeas: Heat a large nonstick skillet over medium-high heat and add the olive oil. Once the oil begins to shimmer, add the drained chickpeas, spreading them in a single layer, and cook undisturbed for 1 to 2 minutes, or until they brown slightly, developing a crisp texture and nutty flavor.
- Add garlic and salt: Stir the chickpeas, then add the minced garlic and kosher salt. Continue cooking for about 1 more minute until the garlic becomes fragrant and slightly softened, mixing well to infuse flavor.
- Combine with vegetables: Transfer the sautéed chickpeas into a large bowl. Add 1/4 cup of the diced carrots and 1/4 cup of the diced celery to the bowl.
- Mix in buffalo sauce and creamy ingredients: Add Frank’s Red Hot Original, plain Greek yogurt, 1 tablespoon of lemon juice, and tahini to the chickpea mixture. Fold gently with a spoon or spatula until all ingredients are evenly combined and coated.
- Prepare the remaining vegetables: In a separate small bowl, toss the remaining diced celery and carrots with the remaining 1/2 teaspoon of lemon juice. Set this aside to use as a fresh, crunchy topping.
- Assemble and serve: To serve, top the chickpea salad with crumbled blue cheese if using, the reserved celery and carrots mixture, and a generous handful of celery leaves for freshness and garnish. Scoop the Buffalo Chickpea Salad onto a romaine or bibb lettuce leaf, wrap, and enjoy immediately.
Notes
- For a vegan version, omit the blue cheese and use a dairy-free yogurt alternative.
- Adjust the amount of hot sauce to your preferred spice level.
- For extra protein, add some cooked shredded chicken or tofu if desired.
- Use fresh celery leaves as a garnish to add herbaceous brightness and color.
- This salad is best served fresh but can be refrigerated for up to 1 day; the lettuce leaves should be added just before serving to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
