Buffalo Chickpea Salad Recipes

CRISPY BUFFALO CHICKPEAS

Steps:

• Preheat the oven to 350 degrees F.
• Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
• Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
• Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
• Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.

ROASTED BUFFALO CHICKPEAS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat.
• Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you'd like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
• In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas.

VEGAN BUFFALO CHICKPEA SALAD WITH COOL TAHINI RANCH

Steps:

• Make the dressing. Add all dressing ingredients to the bowl of a small food processor or blender. Puree until blended, adding additional almond milk if needed to thin it. Set aside.
• Cook the chickpeas. Set a medium saute pan over medium heat. When hot, add the olive oil. Add the chickpeas, 2 tablespoons of the buffalo sauce, garlic or garlic powder, salt, and pepper. Cook, stirring, until warmed through and golden brown in places, about 5 minutes. Remove from heat and stir in additional 2 tablespoons buffalo sauce. Set aside.
• Assemble the salad. In a large salad bowl or on individual plates (your choice), arrange a bed of lettuce. Scoop the warm chickpeas over the top. Arrange celery, cucumber, avocado, and onion over each. Drizzle generously with dressing. Serve immediately.

BUFFALO CHICKPEA WRAPS RECIPE BY TASTY

Steps:

• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
• Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
• In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
• To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
• Fold in the sides of the wrap and roll up like a burrito. Cut in half.
• Enjoy!