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Buffalo Chickpea Salad
5 from 60 votes

Buffalo Chickpea Salad

Buffalo Chickpea Salad combines roasted chickpeas tossed with hot sauce and spices layered over a mix of romaine and arugula with chopped bell pepper and tomato. The roasted chickpeas add a crisp, spicy protein element that contrasts with fresh salad greens, offering a hearty, flavorful meal or side.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 servings
Calories: 500 kcal
Course: Salad
Cuisine: American

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 romaine lettuce salad greens
  • 5 oz arugula 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
  • vinegar
  • olive oil

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Drain the chickpeas in a colander or sieve and rinse well.
  3. 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.
  4. 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.  
  5. 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.
  6. While your chickpeas roast, prep your leafy green salads and load them up with all your favorite veggies.
  7. 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.
  8. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated. 
  9. Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. Oops.
  10. 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

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%)

Nutrition Facts

Serving: 2 servings

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.