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Buffalo chickpea romaine salad in a white bowl
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Buffalo Chickpea Salad with Yogurt Ranch Dressing

Buffalo Chickpea Salad with Yogurt Ranch Dressing is a healthy 30 minute recipe. Enjoy this gluten free chickpea salad for meal prep lunch or easy weeknight dinner.
Course 30 Minutes, Salad, Vegetarian
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 290kcal

Equipment

  • Large skillet
  • Mixing bowls

Ingredients

  • 1 Tbsp. coconut or olive oil
  • 1 (15-oz.) can chickpeas, rinsed, drained and thoroughly dried
  • 1/4 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/4 cup buffalo sauce (I use Noble Made brand)
  • 3 hearts romaine lettuce, roughly chopped
  • 1 cup thinly sliced red onion
  • 1 large carrot, thinly sliced (optional)
  • 1/2 cup feta cheese or blue cheese
  • 1 medium ripe avocado, sliced

Yogurt Ranch Dressing

  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1 Tbsp. lemon juice
  • 1 tsp. each fresh chopped chives and fresh dill
  • 1 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. black pepper

Instructions

  • 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.

Notes

*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. 

Nutrition

Serving: 1salad | Calories: 290kcal | Carbohydrates: 27g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Sodium: 740mg | Fiber: 8g | Sugar: 6.5g