Buffalo Chickpea Salad

Name: Buffalo Chickpea Salad
Prep time: 15 min
Total time: 50 min
Ingredients: 2 cans (13.5-oz.) chickpeas, drained and rinsed; 3 tbsp. extra-virgin olive oil; 1/3 c. Franks hot sauce; 2 tbsp. melted unsalted butter; Kosher salt; Freshly ground black pepper; 1/4 c. mayonnaise; 1/4 c. sour cream; 1/4 c. buttermilk; 1/2 tsp. garlic powder; 2 tbsp. freshly chopped parsley; 2 tbsp. freshly chopped dill; 2 tbsp. freshly chopped chives, plus more for garnish; Pinch of cayenne pepper; 8 c. cut romaine lettuce; 2 c. shredded cabbage; 2 stalks celery, thinly sliced; 2 carrots, peeled and very thinly sliced; 1 c. cherry tomatoes, halved; 1 avocado, sliced; 1/2 red onion, thinly sliced; 3/4 c. bleu cheese crumbles

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Prep Time: 15 minutes

Total: 50 minutes

Servings: 4

american brunch nut free

Instructions

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Step 1

Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.

Step 2

Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more.

Step 3

Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.

Step 4

In a large bowl, toss romaine and cabbage with ⅓ cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.

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