Buffalo Chickpea Salad

This is an amazing vegetarian version of a buffalo chicken salad with a low-calorie, high-protein greek yogurt blue dressing! The salad also makes a great wrap when thrown in a tortilla or whole-wheat pita! Check out the recipe below to add some spice to a summer-time favorite.

INGREDIENTS (serves 2-4)

Buffalo Chickpeas:

• 1 (15 oz) can organic (BPA free) chickpeas
• 1-2 garlic cloves, minced
• 1/4 cup buffalo sauce, divided 

Greek Yogurt Blue Cheese Dressing:

• 1/2 - 3/4 cup plain greek yogurt
• 1/4 cup almond milk
• 1/2 - 1 cup blue cheese crumbles 
• 1 garlic clove, minced (or try 1 tsp garlic powder)
• 1 tbs white vinegar

Salad:

• 1 bunch organic kale, spinach, or red/green lettuce (shown in picture)
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, diced
• 1 medium avocado, diced
• 2 celery stalks, diced
• 1/4 red onion, diced
• Blue cheese crumbles (to top)
• 2-4 Tortillas, whole-wheat pita bread (optional for a wrap)

INSTRUCTIONS

Buffalo Chickpeas:

1. Heat a skillet over medium-high heat. Once hot, add 1 tbs olive or coconut oil to skillet. 
2. Add the chickpeas, garlic, pepper (to taste) and half the buffalo sauce to skillet.
3. Stir occasionally; heat mixture for 5-10 mins until chickpeas begin to turn golden brown.
4. Remove from heat and add remaining buffalo sauce, stir. 

Greek Yogurt Blue Cheese Dressing:

1. Mix all ingredients together in bowl with small whisk or spoon.
2. Chill for 1-2 hours for flavors to mix. 

Salad:

1. Chop and prepare all vegetables and toppings.
2. Assemble salad with ingredients, buffalo chickpeas, and drizzle with dressing. Top with additional blue cheese crumbles. 

Eat as a salad, or enjoy as a wrap. Drizzle with extra buffalo sauce if you prefer more of a kick!