5.0 from 60 votes
Buffalo Chickpea Salad
Buffalo-sauced eats don't have to be unhealthy and salads can be anything but boring! This Buffalo Chickpea Salad is super easy to make, loaded with veggies, and delivers a much needed high-five to the tastebuds
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Calories: 500 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 15 oz can of chickpeas
- 1 TBSP avocado oil
- 1/4-1/2 tsp sea salt to taste
- 1/4-1/2 tsp paprika
- ⅛ tsp Turmeric optional
- a pinch of cayenne pepper for extra heat if desired
- 2-3 TBSP Frank's Red Hot sauce (I used 3 TBSP)
- 1 TBSP unsalted butter melted
FOR THE SALAD:
- 5 oz salad greens: arugula + romaine
- 1 bell pepper any color chopped
- 1-2 cups chopped/sliced tomato
- plus all your favorite salad toppings and mix-ins - have fun!
DRESSING OPTIONS:
- ranch
- blue cheese
- Olive Oil + Vinegar
Instructions
- Pre-heat oven to 400 degrees F.
- Drain the chickpeas in a colander or sieve and rinse well.
- Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
- Toss the chickpeas with oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.
- Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan at the 10 minute mark for even crispiness.
- While your chickpeas roast, prep your leafy green salads and load them up with all your favorite veggies.
- Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and turmeric (optional but delicious!) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. Toss/mix to coat.
- Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
- Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. Oops.
- Pour your saucy and scrumptious chickpeas over the salad, drizzle on your choice of dressing, and dig in!
Cup of Yum
Notes
- Recipe yields 2 large meal-sized salads or 4 saucy side salads.
- No avocado oil? No problem! Try it with olive oil or melted coconut oil.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
- See post below for special diets and swaps.
Nutrition Information
Calories
500kcal
(25%)
Carbohydrates
67g
(22%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
778mg
(32%)
Potassium
1096mg
(31%)
Fiber
20g
(80%)
Sugar
16g
(32%)
Vitamin A
9033IU
(181%)
Vitamin C
92mg
(102%)
Calcium
135mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 500
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 778mg | 32% |
| Potassium | 1096mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 16g | 32% |
| Vitamin A | 9033IU | 181% |
| Vitamin C | 92mg | 102% |
| Calcium | 135mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.