Buffalo Roasted Chickpea Salad
This spicy Buffalo Roasted Chickpea Salad with a creamy dressing is flavorful, filling, and a tasty way to eat more veggies!
Ingredients
- 15 oz can of chickpeas, drained (also called garbanzo beans)
- 1 tablespoon olive oil
- 1 tablespoon Frank’s RedHot Original cayenne pepper sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 9 cups lettuce or salad mix
- 6 tablespoons shredded carrots
- 6 tablespoons chopped celery
- 6 tablespoons chopped cucumbers
- 4 ½ tablespoons refrigerated French Onion Dip
- 3 tablespoons Buffalo wing sauce
- 1 teaspoon chopped chives
Instructions
- Heat the oven to 400 degrees Fahrenheit.
- Spread your drained chickpeas on a paper towel or clean dish towel and fold the other side over the top of them. Massage the chickpeas under the towel to dry them off. Some of the “skins” will likely come off, just discard those.
- Once the chickpeas are dry, place them in a mixing bowl and add the oil, Frank’s Red Hot, paprika, and garlic powder. Stir until the chickpeas are coated. Line a rimmed baking sheet with parchment paper and spread the spiced chickpeas out across the surface in a single layer. Place in the oven and roast for 25 minutes until the outsides are crispy but the insides are still soft enough to stab with a fork.
- To build each salad, place three cups of lettuce into a bowl and add 2 tablespoons each of the of the carrots, celery, and cucumbers. In a small dish, stir together 1 ½ tablespoons of the French Onion dip and 1 tablespoon of the wing sauce until well combined. Add this dressing to the salad and stir/toss until the lettuce and vegetables are lightly coated. Add a third of the roasted chickpeas (about 1.6 ounces weighed) and sprinkle on some chopped chives.
- Repeat with the remaining ingredients to build two more salads if serving together. If you’re saving the other salads for a different meal, just place the roasted chickpeas in a sealed container after they cool and build the other salads when you’re ready to eat it.
Notes
WW Points per salad (1/3 the recipe): 4 (SP calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per salad (1/3 the recipe):
231 calories, 27 g carbs, 4 g sugars, 11 g fat, 3 g saturated fat, 9 g protein, 8 g fiber, 1200 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1/3 the recipe) salad (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
231 calories, 27 g carbs, 4 g sugars, 11 g fat, 3 g saturated fat, 9 g protein, 8 g fiber, 1200 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1/3 the recipe) salad (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)