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Buffalo Chickpea Salad

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Serves 4 | Prep Time 15 minutes | Cook Time 35 minutes

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Ingredients You'll Need

2 cans (13.5-oz.) chickpeas, drained and rinsed
3 tbsp. extra-virgin olive oil
1/3 c. Franks hot sauce
2 tbsp. melted unsalted butter
Kosher salt
Freshly ground black pepper
8 c. cut romaine lettuce
2 c. shredded cabbage
2 stalks celery, thinly sliced
2 carrots, peeled and very thinly sliced
1 c. cherry tomatoes, halved
1 avocado, sliced
1/2 red onion, thinly sliced
3/4 c. bleu cheese crumbles


Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.

Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more.

In a large bowl, toss romaine and cabbage with ⅓ cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.

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