Buffalo Chickpea Salad Recipes

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CRISPY BUFFALO CHICKPEAS



Crispy Buffalo Chickpeas image

There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.

Provided by Food Network Kitchen

Time 1h10m

Yield 2 cups

Number Of Ingredients 8

Two 14.5-ounce cans chickpeas, drained and rinsed
1/4 teaspoon baking soda
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup hot sauce, such as Frank's Red Hot

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.

VEGAN BUFFALO CHICKPEA SALAD WITH COOL TAHINI RANCH



Vegan Buffalo Chickpea Salad with Cool Tahini Ranch image

Addicting chickpeas, drenched in red hot sauce and then spooned over crisp lettuce and veggies. So good! But the kicker is that cool tahini ranch. I think this is my favorite salad ever.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 22

1/3 cup tahini
3-4 tablespoons unsweetened almond milk
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 tablespoon olive oil
1 15-ounce can chickpeas, drained
1/4 cup red hot buffalo sauce (divided)
1/4 teaspoon garlic powder or 1 small clove garlic (minced)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
5 cups shredded romaine (or a combo of romaine and red leaf lettuce, as pictured)
1 batch Spicy Buffalo Chickpeas
1 celery stalk (diced (about 1/2 cup))
1/2 medium cucumber (peeled and diced (about 1 cup))
1 medium ripe avocado (peeled and sliced)
1/2 small red onion (sliced into half-rounds (soak in a bowl of ice water for 10 minutes if you prefer to reduce the bite))
1 batch 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.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 402 kcal, Sugar 5.9 g, Sodium 729 mg, Fat 26.6 g, SaturatedFat 4.4 g, Carbohydrate 34.2 g, Fiber 12.2 g, Protein 12.1 g

BUFFALO CHICKPEA WRAPS RECIPE BY TASTY



Buffalo Chickpea Wraps Recipe by Tasty image

Here's what you need: olive oil, chickpeas, garlic powder, salt, buffalo sauce, hummus, lemon juice, water, large tortillas, romaine lettuce, tomato, red onion

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon olive oil
15 oz chickpeas, 1 can
½ teaspoon garlic powder
1 pinch salt
¼ cup buffalo sauce
⅓ cup hummus
1 tablespoon lemon juice
1 tablespoon water
2 large tortillas
romaine lettuce
tomato, sliced
red onion, sliced

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!

Nutrition Facts : Calories 642 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 20 grams, Protein 25 grams, Sugar 12 grams

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