Buffalo Chickpea Salad
User Reviews
5
Buffalo Chickpea Salad
Description
This salad uses canned chickpeas that are dried thoroughly, coated in avocado oil and salt, then roasted until they achieve a crispy exterior and tender inside. After roasting, the chickpeas are tossed with paprika, turmeric, optional cayenne for heat, melted butter, and a generous amount of buffalo-style hot sauce to infuse bold flavor. Fresh greens like romaine and arugula provide a crisp, peppery foundation, while chopped bell peppers and tomatoes add sweetness and texture.
The salad can be dressed with ranch, blue cheese, vinegar, or olive oil according to preference, complementing the spicy chickpeas. This combination balances the heat and richness with fresh vegetables for a satisfying meal that can serve two large portions or four side servings.
Roasting the chickpeas thoroughly enhances their texture while keeping the centers soft. Alternatives to avocado oil may be used. The recipe notes estimated nutrition information and offers flexibility for dietary preferences.
Ingredients
- 15 oz chickpeas canned
- 1 TBSP avocado oil
- 1/4-1/2 tsp salt to taste, sea salt
- 1/4-1/2 tsp paprika
- ⅛ tsp Turmeric optional
- cayenne pepper if desired, a pinch for extra heat
- 2-3 TBSP hot sauce I used 3 TBSP, Frank's Red Hot brand
- 1 TBSP butter melted, unsalted
FOR THE SALAD:
- 5 oz arugula salad greens
- 5 oz romaine lettuce salad greens
- 1 bell pepper any color chopped
- 1-2 cups tomato chopped/sliced
- plus all your favorite salad toppings and mix-ins - have fun!
DRESSING OPTIONS:
- ranch dressing
- 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!
Notes
- This recipe yields 2 large meal-sized salads or 4 side salads.
- Avocado oil can be substituted with olive oil or melted coconut oil without affecting the dish significantly.
- Nutrition facts are estimated; adjust seasoning and portions as needed to suit dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 500 kcal
% 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.
User Reviews
Overall Rating
5
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