1(15-oz.) canchickpeas, rinsed, drained and thoroughly dried
1/4cupbuffalo sauce(I use Noble Made brand)
3heartsromaine lettuce, roughly chopped
1cupthinly sliced red onion
1largecarrot, thinly sliced(optional)
1/2cupfeta cheese or blue cheese
1mediumripe avocado, sliced
Yogurt Ranch Dressing
1/2cup2% reduced-fat Greek yogurt
1tsp.each fresh chopped chives and fresh dill
Heat oil in a large skillet over medium-high heat. Once hot, add chickpeas, and cook 6 to 7 minutes, until chickpeas start to crisp. Season with salt and garlic powder; stir to coat.
Add buffalo sauce to chickpeas and cook 2 more minutes. Remove from heat and let cool while you prepare the remainder of salad.
Prepare Yogurt Ranch Dressing by combining all dressing ingredients in a medium bowl; whisk to combine. Gradually stream in 1 to 2 Tbsp. water to thin out to desired consistency.
In a large bowl, combine lettuce, red onion, carrots, cheese, and half of dressing; toss to combine. Divide salad evenly between each of four plates. If desired, toss buffalo chickpeas with extra buffalo sauce before scattering evenly over salads. Drizzle remaining dressing overtop, and garnish with avocado slices and additional cheese, if desired.
*Yogurt Ranch Dressing can be doubled and stored in an airtight container in the refrigerator for up to 1 week. *If making ahead, wait to dress salad until right before serving.