Buffalo Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted chickpeas tossed in buffalo sauce over fresh greens with diced vegetables and creamy toppings. Tangy, spicy, and surprisingly satisfying as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 2- 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)
- 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!
- Ranch
- Blue Cheese
- Olive Oil + Vinegar
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 2053mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1136mg
- Calcium
- 315mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.