Home » Salads » Buffalo Chickpea Salad
Published: February 1, 2017Updated: September 23, 2018Author: Jenn Laughlin
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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 withveggies, and delivers a much needed high-five to the tastebuds.
I’ve been joking about making this salad for a while now and finally (FINALLY!!!) got my act together this week. Buffalo chickpeas: they’re everything I wanted and more. So much more. Seriously I need to make another tray because mine seems to magically vanished in an alarmingly short period of time.
I suspect foul play here…
No way did I make a salad fit for two, topped with enough chickpeas to feed a small army, and stuff my face barbarically until nothing remained. Oh no. Not me. The chickpea fairy must have made them disappear.
That’s my story and I’m sticking to it!
THIS SALAD!!!! GAH!!!
I’m typing this up from my local Panera currently and I feel like I need to pull the manager aside and let him in on my buffalo chickpea saladsecret. Restaurants need this salad. You need this salad. Let’s make this salad!!!
Have I filled my annoying blogger quota for the day? Yes? Perfect. Let’s get our recipe on!
Buffalo Chickpea Salad
Crispy roasted chickpeas kissed with buffalo sauce and tossed with a big green salad for a super-tasty lunch or dinner!
As written this sassified salad serves two, and can easily be plated as a side salad for four!
If you’re like me and scarf your lunch solo most days, simply halve the recipe and you’re good to go. You can even roast the entire tray of chickpeas and simply reserve half for a crunchy snack for later, then get up close and buffalo saucy with the rest!
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 withveggies, and delivers a much needed high-five to the tastebuds
5 from 21 votes
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Course: Salad
Cuisine: American
Keyword: Buffalo Chickpea Salad
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings
Author: Jenn Laughlin - Peas and Crayons
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 abaking 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 chickpeasfrom the oven and, while still hot, add them to a bowl with yourpaprika (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 ofdressing, and dig in!
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
Calories: 500kcal, Carbohydrates: 67g, Protein: 21g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 778mg, Potassium: 1096mg, Fiber: 20g, Sugar: 16g, Vitamin A: 9033IU, Vitamin C: 92mg, Calcium: 135mg, Iron: 7mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets and swaps
- T-rex Chefs: PUT DOWN THE CHICKEN! Try the chickpeas, yo!
- Vegansaurus Chefs: swap the butter for your favorite sub like Earth Balance or a little coconut oil, or simply dress the chickpeas with straight up Frank’s Red Hot sauce. Use a little, or a lot! As for the dressing, use your favorite homemade or store-bought vegan ranch, there are some great ones out there! You can also dress the salad with a simple olive + vinegar combo and let the saucy chickpeas carry the flavor. Delicious!
- As written this recipe is vegetarian, gluten-free, and SO much more than rabbit food!
crazy for chickpeas?
- Crispy Roasted Shawarma Chickpeas
- Taco Seasoned Roasted Chickpeas
- Garden Veggie Chickpea Salad Sandwich
- Greek Chickpea Salad
bonkers for buffalo sauce?
- Buffalo Chicken Stuffed Sweet Potatoes
- Buffalo Chickpea Veggie Burgers
- Buffalo Shrimp Dip
- Buffalo Chicken Taco Salad
- Cheesy Buffalo Chicken Spaghetti Squash Bowls
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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