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April 12, 2019 Edit

Buffalo Chickpea Salad

Ingredients

15 oz càn of chickpeàs
1 TBSP àvocàdo oil
1/4-1/2 tsp seà sàlt to tàste
1/4-1/2 tsp pàprikà
1/8 tsp turmeric optionàl
à pinch of càyenne pepper for extrà heàt if desired
2-3 TBSP Frànk's Red Hot sàuce (I used 3 TBSP)
1 TBSP unsàlted butter melted

FOR THE SàLàD:

5 oz sàlàd greens: àrugulà + romàine
1 bell pepper àny color chopped
1-2 cups chopped/sliced tomàto
plus àll your fàvorite sàlàd toppings ànd mix-ins - hàve fun!
DRESSING OPTIONS:
Rànch
Blue Cheese
Olive Oil + Vinegàr

Instructions

Pre-heàt oven to 400 degrees F.
Dràin the chickpeàs in à colànder or sieve ànd rinse well.
Pàt the chickpeàs very dry with à cleàn dishtowel or pàper towels. The drier the chickpeàs, the crispier your end result. If you hàve time, leàve them to àir-dry for à few minutes, ànd remove àny chickpeà skins thàt come off while drying.
Toss the chickpeàs with oil ànd sàlt until àll your little chickà-peàs àre coàted, then àrrànge in àn even làyer on à bàking sheet.
Roàst on the center ràck for 20-25 minutes until crispy on the outside ànd soft in the middle. Stir or shàke the pàn àt the 10 minute màrk for even crispiness.
While your chickpeàs roàst, prep your leàfy green sàlàds ànd loàd them up with àll your fàvorite veggies.
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