Buffalo Chickpea Salad



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
  • 1/8 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

  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.

Full read at http://bit.ly/2YKKafE

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