Buffalo Chickpea Salad
Katelyn Theofanis
This quick and easy smashed Buffalo Chickpea Salad will change the way you do weekday lunches. It is made with only six ingredients and is ready in minutes! The cooling ranch dressing balances the heat from the hot sauce perfectly. Enjoy on its own, as a wrap, or as a sandwich.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 241 kcal
15 oz garbanzo beans (chickpeas) drained and rinsed ⅓ cup celery diced small ¼ cup white onion minced ¼ cup crumbled feta cheese 2½ tablespoon Frank's RedHot Sauce 2 tablespoon ranch dressing salt and pepper, to taste if desired
Place the chickpeas in a medium-sized bowl. Using a fork, mash until smooth but with some remaining texture.
Stir in the onion, celery, and crumbled feta cheese.
Finally, pour in the hot sauce and ranch. Fold until completely combined.
Taste and season with salt and pepper, if desired. *Keep in mind that hot sauce, ranch dressing, and feta cheese all contain a fair amount of sodium.
Store in an airtight container in the refrigerator for up to 3 days.
Calories: 241 kcal Carbohydrates: 31 g Protein: 11 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 2 g Cholesterol: 11 mg Sodium: 489 mg Potassium: 356 mg Fiber: 8 g Sugar: 6 g Vitamin A: 109 IU Vitamin C: 3 mg Calcium: 106 mg Iron: 3 mg
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