BUFFALO CHICKPEA SALAD

BUFFALO CHICKPEA SALAD

Crispy roasted chickpeas kissed with buffalo sauce and tossed with a big green salad for a super-tasty lunch or dinner!

Ingredients

·         1 (15 ounce) can of chickpeas

·         1 TBSP avocado oil

·         1/4-1/2 tsp sea salt, to taste

·         1/4-1/2 tsp paprika

·         1/8 tsp turmeric, optional

·         a pinch of cayenne pepper for extra heat, if desired 

·         2-3 TBSP Frank's Red Hot sauce ( used 3)

·         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

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

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.

See post below for special diets and swaps.

Source    https://peasandcrayons.com     

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