Buffalo Chickpea Salad
This bright colored salad is the perfect combination of salty and sweet.
Servings: 1 salad
Calories: 292kcal
Ingredients
- 1 15 oz. can garbanzo beans
- 1 tsp olive oil
- 2 slices bacon
- 2 cups salad greens loosely packed
- 1/2 cup cherry tomatoes halved
- 1/2 carrot shredded
- 1 tsp hot sauce
- 1 tsp ranch dressing
- Salt & Pepper
Instructions
- Preheat the oven to 400 degrees.
- Drain the cans of chickpeas and rinse them under the sink inside a colander.
- Spread on a paper towel and pat them dry. Some skins may fall off, that's okay! Just remove the skins that detached.
- Transfer the chickpeas to a sheet pan. Drizzle on 1 tsp of olive oil and 1/4 tsp of salt. Mix to combine.
- Roast in the oven for 25 minutes.
- While the chickpeas are roasting, cook the bacon. Lay the slices down on a bacon microwave plate. Cover the plate with a paper towel or a ventilated clear lid.
- Cook in the microwave on high for 3 to 5 minutes, depending on how crispy you like it. Once cooked, slice the bacon into smaller bite-sized bits.
- In a salad bowl (or on a plate) add the 2 cups of loosely-packed salad greens, halved cherry tomatoes, and shredded carrots.
- Divide the roasted chickpeas up into 4 servings. Toss one serving of chickpeas in 1 tsp of hot sauce.
- Top the salad with the chickpeas and the bacon bits. Drizzle on some ranch dressing.
Notes
Store roasted chickpeas on the counter. If you store them in the fridge they are going to get uncomfortably chewy. Instead, I find it’s best to store chickpeas in a container on the counter with a lid loosely covering them. They are the best day-of, so try to consume ASAP. You could even use them up in this fajita recipe for dinner!