Buffalo Chickpea Salad
Makes: 2 salads
Buffalo Chickpeas
1, 15 oz can chickpeas, rinsed, drained, and patted dry
1 teaspoon olive oil
1 teaspoon hot sauce (may be more)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
Sea salt and pepper
Salad
4 cups chopped greens (spinach, romaine, baby kale, or a mix)
1 cup cooked quinoa
¼ avocado
¼ cup halved cherry tomatoes
Ranch dressing or hummus
Directions:
Toss the chickpeas with the olive oil to ensure they are evenly coated. Add the hot sauce and spices. Mix well. Adjust seasoning as desired. Using a fork or the back of a spoon, smash about half the chickpeas.
On the stove, warm a pan over medium-low heat. Add chickpeas and warm thoroughly, about 2-3 minutes. Stir frequently to avoid sticking. Remove from heat and adjust seasoning as needed once again.
Assemble salad using chopped greens, quinoa, avocado, and tomatoes. Add chickpeas and then top with dressing or hummus, as desired. Season with salt and pepper. Serve warm or cold.