Buffalo Chickpea Salad with Homemade Ranch

As I make my way back through older recipes, I’ve realized how much my cooking style (for the site) has changed over the years. While the the recipes from yesteryear are good, I’ve found myself branching out into new flavors, ideas, and recipes. It’s a good thing but don’t be fooled, there are still recipes from the archives that I use quite a bit. One of my favorite recipes is from four years ago and it’s super simple: smother a potato with chickpeas tossed with buffalo sauce. I still have a weakness for buffalo sauce and this buffalo chickpea salad is an updated version of that older recipe. Many recipes call for cooking the chickpeas in the sauce but I much prefer to fry the chickpeas, then toss them in the sauce. This way, the tangy buffalo sauce mixes with the cool ranch.

Buffalo Chickpea Salad with Homemade Ranch

Prep Time 10 mins Cook Time 10 mins Serves 2 servings     adjust servings Calories 757 kcal
Buffalo Chickpea Salad with Homemade Ranch

Cooked chickpeas tossed with an easy buffalo sauce and served with homemade ranch- a perfect lunch or light dinner.

Ingredients

Homemade Ranch

  • 1 small clove garlic
  • 3/4 cup whole milk plain greek yogurt
  • 3 tablespoons fresh minced chives
  • 11/2 tablespoons fresh minced parsley
  • 1/2 tablespoon fresh minced dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2-4 tablespoons buttermilk

Buffalo Chickpeas

  • 2 teaspoons olive oil
  • 1 cup cooked chickpeas drained and rinsed if using canned
  • 3 tablespoons Frank's Red Hot (or similar hot sauce)
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon smoked paprika
  • Pinch of salt

Salad

  • 3 to 4 handfuls loose lettuce
  • 1/4 cup thinly sliced red onion
  • 1 avocado cubed

Instructions

  1. In a blender, add garlic and pulse until minced. Add in remaining ingredients for the dressing and pulse until just combined (any longer and the dressing might turn green). Place in refrigerator and allow to site (the dressing is best done ahead of time, up to the day before). Dressing will thicken up as it sits. Add a splash more buttermilk if needed.
  2. Heat a skillet over medium heat. Add the olive oil followed by the chickpeas. Cook chickpeas, shaking pan occasionally, until most have popped and turned golden, 4 to 6 minutes. In a small sauce pan, heat the red hot with the butter, garlic powder, smoked paprika, and salt until butter has melted. Whisk until smooth and combined. More or less butter can be added depending on desired level of heat. Stir in fried chickpeas and toss to coat. Let sit while assembling salad.
  3. Divide the salad ingredients into two bowls. Top with chickpeas and a drizzle of ranch.

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Recipe Notes

Recipe Notes

Tips & Tricks: make the dressing ahead of time. The homemade ranch will keep for about a week and the flavors will develop more as it sits.

Stock up: get the pantry ingredients you will need: chickpeas, spices, herbs

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 757 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Buffalo Chickpea

variations

The buffalo chickpeas are easy and make for a great topping/filling. Besides the suggestions below, I will add the buffalo chickpeas to tacos, quesadillas, or as mentioned above, a stuffed potato. Play around with the hot sauce/butter combination to find the right balance for you. I like my sauce with barely any butter but others like it 50/50.

BBQ Sauce: In place of the buffalo sauce, use bbq sauce. A fun alternative that works just as well with the ranch! I like this homemade bbq recipe.

Stuffed Pita: Place all the ingredients from the salad in a pita- a portable lunch!

Vegan: Ditch the butter (or use a vegan butter alternative to cool the sauce down) and use this herby hemp dressing in place of the ranch.

Crispy Chickpeas | @naturallyella

Featured Ingredient: Chickpeas

I always have chickpeas on hand for quick meals (like these chickpea burgers). I prep a big batch on the weekend, freeze in 2 cup portions, and pull out/thaw whenever I need them. A few other ways to use up those chickpeas in fun dinners:

Quinoa Falafels
Chickpea Cakes with Shaved Asparagus
Teriyaki Chickpea Loaded Sweet Potato

Easy Buffalo Chickpea Salad with Homemade Ranch