Buffalo Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy chickpea salad inspired by buffalo wing flavors, with roasted chickpeas tossed in hot sauce, carrots, celery, and lettuce with a tangy Greek yogurt dressing. Meatless and meal-prep friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15- oz can chickpeas (drained and rinsed (or 1 1/2 cups cooked))
- 1/2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1 clove garlic (minced)
- 1/3 cup diced carrots (divided (1 large carrots))
- 1/3 cup diced celery (divided (about 1 large stalks), plus celery leaves for garnish)
- 3 Tbsp Frank’s Red Hot Original
- 1 Tbsp plain Greek yogurt
- 1 Tbsp plus 1/2 tsp lemon juice (divided)
- 1/2 Tbsp tahini
- 1/4 cup crumbled blue cheese (optional)
- Romaine or Bibb leaves for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 575mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 45mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.