Buffalo Chickpea Salad
Buffalo Chickpea Salad is a protein-packed vegetarian lunch option that will have your taste buds singing! Perfect on a sandwich or on a bed of lettuce! Try it today!
Print Recipe
Equipment
- food processor
Ingredients
- 2 15 oz. cans chickpeas rinsed and drained
- 1/4 cup red onion diced
- 3/4 cup red bell pepper diced
- 3/4 cup shredded carrots
- 1/2 cup hummus plain or garlic
- 1/2 cup Greek yogurt
- 1/4 cup Frank's red hot sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion power
- 1 tsp garlic powder
- blue cheese crumbles for serving
- lettuce for serving
- brioche buns for serving
Instructions
- Add the rinsed and drained chickpeas to the bowl of a food processor. Pulse a few times until chickpeas are lightly smashed.
- Add 1/4 cup diced red onion, 3/4 cup diced red pepper, 3/4 cup shredded carrots and pulse to combine.
- Add 12/ cup hummus and 1/2 Greek yogurt and pulse until mixture is creamy.
- Pour in 1/4 cup hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1 teaspoon garlic powder, and pulse to combine.
- Serve on brioche buns with lettuce and blue cheese crumbles.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Buffalo chickpea salad is also delicious in pitas or on a big bed of lettuce.
You can customize the veggies in the buffalo chickpea salad. Add celery or swap out the red onion for green onions. Any colored pepper will work.
If you like our food spicy, up the amount of hot sauce. Prefer food more mild, reduce the hot sauce or add some extra Greek yogurt.
Feel free to add additional hummus or Greek yogurt to get to the consistency you want.
No food processor? No problem. Lightly mash the chickpeas in a bowl (a potato mashed works great) and mix everything together with a spoon.
If you like our food spicy, up the amount of hot sauce. Prefer food more mild, reduce the hot sauce or add some extra Greek yogurt.
Feel free to add additional hummus or Greek yogurt to get to the consistency you want.
No food processor? No problem. Lightly mash the chickpeas in a bowl (a potato mashed works great) and mix everything together with a spoon.
Servings: 6 servings