BUFFALO CHICKPEAS SALAD RECIPES

Steps:

• Heat a large nonstick skillet over medium-high heat and add the oil.
• Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit.
• Stir, add the garlic and salt, and cook for a minute more.
• Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
• Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
• In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
• To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.

Steps:

• Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.   Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more.  Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.   In a large bowl, toss romaine and cabbage with ? cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.