Vegetarian chickpea

Buffalo Salad

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1 can chickpeas, drained and rinsed
1 tbsp avocado oil (or other cooking oil)
2 tbsp franks red hot sauce 
1/4 cup corn
1/4 cup plain greek yogurt
1 Tbsp lemon juice 
1 tsp raw honey
Himalayan sea salt and pepper (to taste)
2 stalks green onion (thinly sliced)
1 avocado (sliced)
2 heads romaine lettuce


1  Preheat oven to 400F and line a baking sheet with parchment paper.
2.  Pat chickpeas dry with a paper towel.  Place them on the baking sheet and coat in avocado oil.  Bake 20 minutes, tossing halfway through
3.  When chickpeas are finished, toss with 2 tbsp hot sauce to coat (or less or more depending on how spicy you want them!)
4.  In a small bowl, combine greek yogurt, honey, lemon juice, salt and pepper.  Adjust spices and lemon juice to your taste preference.
5.  Chop romaine lettuce and arrange on a plate.  Top with some corn, sliced green onion, 1/2 the avocado, spicy chickpeas and drizzle the dressing on top.
6.  Store leftovers in air tight containers in the fridge for extra salad ingredients