As you may know, I’m completely obsessed with crispy chickpeas. They are my absolute favorite thing to snack on. I put them on EVERYTHING from sandwiches, to salads. I also just eat them by the handful. You can season them with any flavor; sweet to savory, but classic salt and pepper is my favorite.
That way they’re more versatile.
Recently I started experimenting with some new crispy chickpea flavors. Cinnamon and sugar was pretty good, but these buffalo chickpeas really blew me away. The Hubs loved them too.
When you add them to a salad, it almost feels like you’re eating something that’s bad for you, but in reality its totally healthy! Plus, it was so easy to throw together. A great recipe for a busy weeknight, or a hot summer day when you don’t feel like cooking.
I’m needing something simple like this today as I wrap up a ton of work and pack for Mexico! I’m leaving tomorrow for a little getaway.
Perhaps right after the holidays isn’t the best time for a tropical vacation. After all, I’ve already been drinking and indulging for weeks, but I see it as one final rest before tackling a killer year. Plus, its great to be getting a tan instead of shoveling snow like so many people I know are doing right now.
We’re meeting our favorite Seattlites Frank and Jenny down south, and all signs are pointing to fun. I can already taste the margaritas!
Whether you’re packing for vacation, or busy getting back into the swing of post-holiday work, be sure to think of trying this buffalo chickpea salad the next time you’re short on time, and hunger is calling.
- Roasted Chickpeas
- Mixed greens
- Feta cheese
- ½ cup Frank's Red Hot Sauce
- 4 Tbs butter
- Prepare the chickpeas according to recipe instructions.
- Meanwhile, chop cucumber and carrots and add to a serving size bowl along with some mixed greens.
- Melt butter and Red Hot sauce together in a small saucepan, stirring until combined. Add chickpeas to Red Hot sauce mixture and toss to coat.
- Top greens mixture with chickpeas and crumbled feta cheese. Serve immediately.
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